Recipes
Clementine glazed turkey & Extra Special stuffing
The buttery clementine and bay glaze keeps the turkey beautifully moist and gives it wonderful flavour.
The buttery clementine and bay glaze keeps the turkey beautifully moist and gives it wonderful flavour.
Cook: 4 Hours 15 Mins
Serves: 8
Price: £8.22 per serving
Nutritional Information
Each 351g serving contains
Energy
9744kj
663kcal
9744kj
663kcal
33%
Fat
39g
39g
High
56%
56%
Saturates
14.7g
14.7g
High
74%
74%
Sugars
12.3g
12.3g
Low
14%
14%
Salt
0.81g
0.81g
Low
14%
14%
of your reference intake.
Typical energy values per 100g:
2776kj/663kcal
Typical energy values per 100g:
2776kj/663kcal
Ingredients
1 Asda Extra Special Heritage Breed Slate Turkey 5-5.5 kilos
2 Onions, skin on, roughly chopped
2 Carrots, roughly chopped
2 sticks of Celery, roughly chopped
1 tbsp Olive Oil
2-3 Asda Clementines
6 Bay Leaves, plus extra for garnish
1 bunch fresh Thyme
2 x 110g packs Asda Extra Special Cranberry and Clementine Stuffing mix
400g pack Asda Extra Special Sausage Meat
50g Macadamia nuts, roughly chopped
100g Butter, plus extra for greasing
2 tbsp Honey
Method
1
Remove the turkey from the fridge 1 hour before cooking. Preheat the oven to 190°C/170°C fan/gas 5. Add the onions, carrots and celery to a large roasting tray. Place the turkey on top, rubbing all over with 1 tbsp of olive oil and a generous pinch of salt and pepper. Cut 1 clementine in half and place inside the main turkey cavity along with 2 bay leaves and half the thyme.
2
In a large bowl, mix the stuffing mix with 340ml boiling water, let the mixture sit for a few minutes then add the sausage meat. Pick the remaining thyme leaves and add. Add most of the macadamia nuts to the bowl. Scrunch the mixture together with your hands until well combined. Add around 300g of this stuffing mixture to the neck cavity – to do this, lift back the skin around the neck and gently push it into the cavity, then pull the skin back over and tuck it underneath the bird, securing the stuffing in place. Place the remainder of the stuffing (around 600g) in a 20cm buttered baking dish, scattering over the remaining macadamia nuts. Decorate with some fresh clementine slices and bay leaves, if you like.
3
Cover the whole turkey and tray with a double piece of kitchen foil. Roast the turkey for 40 mins per kilo, basting every 40 mins with the juices collecting in the roasting tray.
4
Place a small saucepan over a low heat and add the butter until it melts. Tear in the remaining bay leaves, then zest and juice the remaining clementine's – you need about 50ml juice – into the saucepan. Add the honey and heat gently until thick and glossy. Turn off the heat and leave it to steep.
5
When you have 1 hour left for your turkey, remove the foil and cook for 30 mins until golden. Remove the bay leaves from the glaze and baste the bird generously with the glaze for the final 30 mins of cooking. Remove the bird from the tray and place on a large platter. Spoon and brush over any remaining glaze then cover loosely with foil and leave to rest for 45 mins.
6
Cook the extra stuffing in the oven for 45 mins until cooked through and crisp on top.
7
Carve up the turkey and serve with the extra stuffing, spooning over any extra glaze that collects on the serving platter.