Canadian Living 2019-10-01

CITRUS ROAST
TURKEY WITH

LEEKS & CRAN-
BERRIES

MAKES 8 TO 10 SERVINGS
HANDS-ON TIME 25 MINUTES
TOTAL TIME 3½ HOURS

6 tbsp salted butter, softened
½ cup chopped fresh herbs
(such as parsley, thyme
and sage)
2 tbsp orange zest
1 tbsp paprika
salt and pepper
1 whole turkey
(about 5.4 kg)
4 cups chicken broth
1 cup orange juice
2 leeks (white and light
green parts only), sliced
into rounds
2 cups fresh cranberries
fresh sprigs of sage

Preheat oven to 450°F. In bowl,
combine butter, herbs, orange
zest and paprika. Season with
salt and pepper.
Remove giblets and neck from
turkey; discard. Pat turkey dry

with paper towel. Season with

salt and pepper. Rub butter

mixture all over and under skin.

Loosely pack cavity of turkey

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ipe, page 109). Tuck legs under

band of skin or tie together with

kitchen string.

In large roasting pan, combine

broth, juice and leeks. Season

with salt and pepper.

Place turkey, breast side up,

on greased rack in roasting pan.

Roast for 30 minutes. Reduce

oven temperature to 325°F.

Roast for 2 hours, basting every

30 minutes with pan juices.

Scat ter cranberries around tur-

key. Return to oven; roast until

instant-read thermometer

inserted in thickest part of breast

reads 180°F, about 30 minutes.

Place turkey on large platter;

serve with pan juices, cran-

berries and leeks. Garnish with

sprigs of sage.

PER SERVING about 695 cal, 125 g pro,

17 g total fat (5 g sat. fat), 11 g carb

(1 g dietary fibre, 3 g sugar), 425 mg chol,

525 mg sodium.

CANADIAN LIVING OCTOBER 2019 | 21

Give thanks this year by serving

a turkey infused with the

flavours of citrus and herbs.

PHOTOGRAPHY TANGO | FOOD STYLING MICHELLE DIAMOND

PROP STYLING CAROLINE SIMON