Ingredients:

1 x duck 3-3.5kg 

4 x bay leaves

2 garlic cloves, sliced

1 sprig rosemary

300ml orange juice

2 oranges, zest only  

100g maple syrup

1 tsp cinnamon.

60g sherry vinegar

100g dark brown sugar

1 tbsn soy

2 tbsn sea salt

2 tbsn olive oil

 

Method

-       Preheat the oven to 200deg C.

-       Remove the giblets from the duck and place it onto a roasting tray.

-       Rub the outside of the duck with olive oil  and sprinkle salt all over .

-       Place the duck in the oven and roast for 2 hours.

-       In a saucepan add the orange juice, zest, maple syrup, brown sugar, soy, sherry vinegar, rosemary and garlic cloves, bring to the boil and cook until a thick syrup consistency.

-       After 2 hours, remove the duck from the oven and allow to rest

-       Carve the duck and pour the glaze over before serving

Ingredients

450g frozen sweet cherry’s

50g sour cherry molasses

2 x cinnamon sticks  

70g brown sugar

2 bay leaf

3g sea salt

1g (15) juniper berries

 

Method

• Place everything in a sauce pan and bring to the boil
• Reduce heat and reduce liquid until thickened 10-20 minute’s
• Allow to cool and keep refrigerated
• Serve with to your Thanksgiving turkey

Turkey 

4.5 kg. free-range turkey, giblets discarded and neck reserved for the gravy

60g sea salt

100g dark brown sugar

2 oranges juice and zest

2 lemons juice and zest

1 block salted butter

 

Turkey Glaze

4 tbsn salted butter

1 tbsn sherry vinegar

2 tbsn honey

2 tsp Worcestershire sauce

1 sprig of rosemary, leaves only

2 garlic cloves, grated fine

1 orange peel

1 lemon peel 

Sage, maple citrus butter

50g salted butter

Few shavings of lemon peel

Few shavings of orange peel

1 orange worth of segments

½ tsp cinnamon

1 tbsn maple syrup

1 tsp salt

6-8 leaves fresh sage

 

Method

• Prepare 12 hours to two days before roasting the turkey by placing the salt, lemon juice, zest, orange juice, zest brown sugar in a small bowl and work together with a spoon until incorporated.
• Place the turkey on a wire rack set in a baking tray and pat it dry with paper towels.
• Massage the salt mixture all over outside of the turkey as well as inside the cavity. Rub the mixture into the skin and ensuring it goes into every crevice.
• Place the turkey in the fridge, uncovered.
• When ready to roast, remove the turkey from rack and wash baking tray, Line baking tray with foil and set rack back inside. Place the turkey, breast side up, on rack and tuck wings underneath. Let turkey sit at room temperature 2–3 hours before roasting
• Pre-heat oven to 200deg C and take the butter out of the fridge to bring to room temperature.
• Carefully, using your fingers, loosen turkey skin on breast.
• Work in 4 tablespoons of butter under skin, spreading evenly over both breasts, this is a slow and steady job to ensure the skin doesn't tear. Smear the remaining 4 tablespoons of butter on the outside of the turkey.
• Roast the turkey for 30 minutes, rotating pan halfway through, until skin is mostly golden brown all over.
• Make the glaze by placing all the ingredients into a sauce pan and melting them together.
• After the initial 30 minutes, brush the glaze over the turkey.
• Reduce oven temperature to 160deg C and continue to roast turkey, brushing with glaze every 30 minutes until an internal temperature registers 60deg C in the thickest part of the breast with a meat probe.
• Skin should be deep golden brown, shiny, and crisp.
• 
• Transfer turkey to a cutting board and let rest at least 30 minutes and up to 1 hour before carving.
• Make the Citrus butter by melting the butter, pour in the maple, sage, cinnamon, salt and sage leaves. Stir until incorporated. Add the rest of the ingredients and heat through
• Once rested, carve the turkey and pour over the sage, maple citrus butter

 

How to use our pancetta butter for your festive sprouts (sprouts not included)

After boiling your brussel sprouts put a pan on a medium heat, add the sprouts and a good portion of the butter so they become covered in the butter. This will add extra juiciness and even more flavour thanks to the pancetta.

If you prefer shredded sprouts, add them raw to the pan with the butter.

This recipe applies to all turkey crowns whether it's covered in bacon or not, with or without stuffing.

Take the crown out of the fridge 30 minutes before roasting.

Pre heat the oven to 180 deg C.

Put the crown in a roasting tray and cook for 40 mins per kilogram plus an extra 20 minutes.

Once cooked allow the crown to rest for 20-30 minutes. 

The beauty of the crown is it's so easy to carve and serve.

Enjoy!

Method:

Place a saucepan on a medium heat and add the butter. When melted add the flour and cook for 1-2 mins. Slowly add the milk to make a bechamel sauce.

Add the grated cheese and tear in the ham into chunky pieces and stir to incorporate into the sauce, add the mustard and season to taste.

Cool this for 4-5 mins on a medium heat and then transfer to a lightly greased dish, refrigerate for at least 4 hours or you can do it overnight.