Orange flavoured Christmas turkey buffé with Cointreau gravy Recipe

 
Orange flavoured Christmas turkey buffé with Cointreau gravy Recipe
    Ingredients

    1 x 3.2kg Ingham Whole Turkey Breast (Buffé)
    2 tablespoons orange marmalade
    4 small Navel or Valencia oranges, cut into 0.5cm thick slices
    1 tablespoon olive oil
    Bay leaves, to decorate
    Vegetables of choice, to serve

Gravy

    1 tablespoon plain flour
    50ml bottle Cointreau or Grand Marnier
    1 1/2 cups chicken stock


Orange flavoured Christmas turkey buffé with Cointreau gravy Recipe
    Method

    Step 1

    Prepare buffé as per packet instructions. Place buffé onto a wire rack in a large roasting pan. Pour 2 cups of water into roasting pan.
    Step 2

    Place marmalade into a small microwave safe bowl and microwave on HIGH/100% for 20 seconds or until softened. Stir until smooth. Brush top and front of buffé with marmalade.
    Step 3

    Place 2 rows of orange slices along the top of buffé, overlapping slightly and securing with toothpicks. Press orange slices onto marmalade. Form lines across and down the front side of buffé. Cover buffé with large sheets of aluminium foil.
    Step 4

    Cook buffé as per packet instructions in a barbecue oven. Remove foil from turkey buffé.
    Step 5

    Brush orange slices with olive oil and cook for a further 30 minutes or until turkey is cooked through. Transfer to a large serving platter. Gently remove toothpicks and discard. Loosely cover turkey with foil to keep warm.
    Step 6

    To make gravy: Place roasting pan with juices over a high heat. Add flour to pan juices and whisk until well combined. Cook, stirring, until mixture comes to the boil. Remove roasting pan from heat and slowly add Cointreau and stock, whisking constantly until well combined. Return pan to heat and whisk until gravy comes to the boil and thickens. Reduce heat to low and simmer for 1 minute.
    Step 7

    Pour gravy through a sieve into a gravy boat. Serve turkey decorated with bay leaves, vegetables of choice and Cointreau gravy.

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12/21/2015 09:24:00 PM