Turkey with Spiced Mandarins
An aromatic and zesty take on traditional turkey. Turkey with Spiced Mandarins from Dairy Diary.
Mandarins 4, zested then peeled and segmented
Ground allspice or cloves good pinch
Ground cinnamon 1–1½ tsp
Butter 110g (4oz), softened
Turkey 1, 4.5–6 kg (10–13lb)
Vegetable oil 2 tsp
Garlic clove 1, peeled and finely sliced
Red chilli 1, deseeded and finely sliced
Ground cumin ½ tsp
Ground turmeric ¼ tsp
Clementine or orange juice 200ml (7fl oz)
Honey 3 tbsp
Chopped coriander 1–2 tbsp
Beat mandarin zest, allspice, half the cinnamon, and white pepper into butter.
Lift skin from neck of turkey and use your fingers to ease it away from breast meat. Push flavoured butter evenly under skin, smoothing down. Pull skin flap under turkey.
Roast turkey and leave to rest.
Warm oil in a frying pan and gently fry garlic and chilli for 2 minutes. Stir in remaining cinnamon, cumin and turmeric, fry 30 seconds then pour in juice and add honey. Simmer for about 6 minutes until reduced to a syrupy glaze. Cool for 5 minutes, then add mandarin segments. Set aside.
To serve, reheat, spoon into a bowl and garnish with coriander. Serve alongside turkey.