Directions

The Glaze

1. In a large saucepan on medium heat, add your chopped dried apricots. Cook for 5 minutes. 

2. Add your orange juice and honey. Bring the water to the boil, once reached - reduce to a simmer and simmer until the liquid reduces by half and is nice and sticky. 

The Turkey

1. Preheat your oven to 160c.

2. Ideally, leave your turkey uncovered in the fridge for a minimum of 4 hours before your cook to dry the skin out. 



3. To prep your turkey, season the cavity with Salt, Pepper and Garlic Powder (we use Jackalope's SPG rub). 

4. Making two small incisions behind the breast through the skin, use this opening to massage butter under the skin of your turkey. Add any remaining to the cavity. 

5. Place your whole orange into the cavity to block the entrance as best as possible - this helps to keeps moisture in. 

6. Before roasting, tuck your wings under the bird, and using butchers twine cross over and wings and through the back legs to tie it all together. 

   This keeps your center of heat closer to the center of the bird, making sure your wings and legs don’t overcook too much compared to the rest of the bird.

7. Using a pastry brush, brush your glaze all over the turkey. 

8. If you are cooking to temperature, we recommend cooking your turkey until it reaches 73c internal. 

   if the turkey is over 4kg, calculate 20 mins per 1kg, plus 90 mins. 

   If the bird is under 4kg, calculate 20 mins per 1kg, plus 70 mins.
   

   We like to turn our oven up to 200c for the final 30 minutes of the cook to get some extra colour on the bird. 
   



9. Regardless of your method, in the last 30 minutes of your cook time - add the sliced oranges. (adding them earlier will cause them to burn). 

10. Rest for 20 minutes and add to your Christmas Spread, ready to carve