Ingham's Roast Turkey Buffe with Spiced Honey Glaze

11 Ingredients

1 star anise
1 cinnamon quill
2teaspoons cumin seeds
2teaspoons black peppercorns
2teaspoons coriander seeds
1 cup dry white wine (250ml)
1/2 cup honey
75grams salted butter, melted
1/3 cup orange juice
3kilograms Ingham’s Frozen Buffé Turkey Breast
ingredient tip
sea salt flakes, to taste

Description

Let Manu spice up your Festive feast with his take on a Roast Turkey Buffé.

Method

Step 1 of 6

Preheat the oven to 180°C (fan-forced).

Step 2 of 6

To make glaze, place star anise, cinnamon and cumin, pepper and coriander in a large saucepan. Place over a medium-low heat and cook, stirring for 4-6 minutes or until toasted and fragrant. Add wine, honey, butter and juice and stir until melted. Bring to boil. Reduce heat to medium and simmer for about 15 minutes, or until thickened. Remove from heat.

Step 3 of 6

Pat turkey buffe dry with absorbent kitchen paper. Place upright in an oiled, large roasting pan. Brush half the glaze over the turkey. Season with salt. Add 1/2 cup water to the base of the pan. Cover pan completely with greased foil.

Step 4 of 6

Cook in oven for 50 minutes. Remove from oven. Brush with remaining glaze. Re-cover with foil and return to oven. Cook for a further 50 minutes. Remove from oven. Discard foil. Brush pan juices over turkey. Return, uncovered to oven.

Step 5 of 6

Cook for about 15-20 minutes, or until dark golden brown and juices run clear when a skewer is inserted into the thickest part of the breast. Transfer to a serving plate and rest, loosely covered with foil, for 30 minutes. Strain pan juices into a jug.

Step 6 of 6

Serve turkey with roasted mixed vegetables and reserved pan juices.