Sage and Citrus Glazed Turkey
- 10 tablespoons orange marmalade
- 3 cups orange juice
- 2 1/2 tablespoons Dijon mustard
- 2 teaspoons salt
- 4 teaspoons brown sugar
- 2 tablespoons butter
- 6kg fresh turkey
- 1/4 cup butter, softened
- 5 or 6 sage leaves
- salt and pepper to taste
In a saucepan over medium heat, combine all glaze ingredients. Whisk until the sugar has dissolved. Lower the heat and simmer until the glaze has thickened. Test by dipping the back of a spoon into the glaze. It should easily coat the back of the spoon.
Preheat oven to 160°C.
Rinse the turkey with cold water and pat dry. Place into the roasting pan. Gently lift the skin of the turkey and rub the flesh with butter. Place a few sage leaves underneath the skin. Truss the turkey. Season with salt and pepper, and baste generously with glaze.
Cover loosely with foil. Bake 2 hours, covered, basting occasionally with glaze. Bake remaining 1 hour 20 minutes uncovered, basting frequently. The turkey is done when a thermometer inserted into the meatiest part of the thigh registers about 75°C and juices run clear. Rest 25 minutes before carving.