Ingredients
- 1 sprig bay leaves (about 6 leaves)
- 2 sprigs rosemary
- 1 cup (320g) store-bought redcurrant jelly
- 2 tablespoons Dijon mustard
- 1 cup (250ml) red wine
- ½ cup (125ml) maple syrup
- 2 cups (500ml) chicken stock
- 12 heads single-clove garlic, skin on
- 1 x 4kg turkey, butterflied and halved
- sea salt and cracked black pepper
- ¼ cup (60ml) extra virgin olive oil
- 2 bunches tarragon (about 12 sprigs)
Method
- Preheat oven to 180°C (350°F). Place the bay leaves, rosemary, jelly, mustard, wine, maple syrup and stock in a medium saucepan over medium heat and bring to the boil, whisking until combined. Pour the glaze into a large deep-sided roasting pan and add the garlic. Add the turkey, skin-side up, and sprinkle with salt and pepper. Cover with aluminium foil and roast for 1 hour. Remove the foil and roast, brushing every 15 minutes with the pan juices, for a further 45 minutes or until the turkey is sticky, golden and the juices run clear when tested with a skewer.
- Carefully remove the turkey from the pan, reserving the garlic and any glaze. Loosely cover the turkey with aluminium foil and set aside to rest for 20minutes.
- Heat the oil in a medium non-stick frying pan over medium heat. Working in batches, add the tarragon and cook for 30 seconds or until crisp.
- Top the turkey with the crispy tarragon, sprinkle with pepper and serve with the reserved garlic and glaze. Serves 6–8
Recipe from Donna Hay Christmas, Feasts and Treats
