Skip to content
Looking for something?

Citrus and herb roasted turkey

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • 1 orange, halved
  • 1 KNORR Chicken Stock Pot
  • 60ml fresh herbs, chopped (fresh thyme leaves, sage, parsley and/or rosemary)
  • 30ml olive oil
  • 2.5ml Robertsons Freshly Ground Black Pepper
  • 5kg turkey, giblets and neck removed (keep aside to use if making)
  • 2 medium onions, peeled and quartered
  • 1 Preheat oven to 200°C.
  • 2 Squeeze juice from ½ of the orange and set aside.
  • 3 Dissolve the KNORR Chicken Stock Pot in a little boiling water and combine in a bowl with the chopped herbs, olive oil, orange juice and black pepper.
  • 4 Rub the mixture under and over turkey skin.
  • 5 Arrange the remaining ½ orange and onion inside cavity of turkey the place the turkey into a roasting pan on rack.
  • 6 Roast the turkey for 45 minutes then decrease the temperature to 180° C and roast for another 1 hour.
  • 7 Baste the turkey often during roasting and turn the pan around in the oven.
  • 8 Continue roasting until meat thermometer inserted into the thickest part of the thigh reaches 70°C, about 1 hour.
  • 9 Remove turkey from the roasting pan and keep warm until serving.