Summary

Ingredients

• 5 kg turkey with offal
• 1 orange (s)
• 1 onion (s)
• 1 apple
• 1 tablespoon honey
• 4 sage leaves
• 2 stalks thyme
• 1 stalk rosemary
• 0.25 teaspoon ¼ ginger powder
• 0.25 liter ¼ water
• Spice mix (poultry seasoning)
• salt

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Instructions

1. Clean and wash the turkey thoroughly. Pat dry.
2. Rub the inside and outside with salt and poultry seasoning.
3. Loosen the skin over the breast and slide the sage leaves and thyme stalks underneath.
4. Peel and halve the onion. Wash the apple, cut in half, and remove the core. Peel the orange and cut into slices.
5. Stuff the turkey cavity with the onion halves, apple halves, and the offal (throat, stomach, and heart). Close the opening tightly with a toothpick.
6. Place the turkey breast-down in a roasting pan. Pour the water around the sides. Transfer to a preheated oven at 200°C (392°F) on the lowest rack and roast for 1 hour.
7. Remove the turkey from the oven and turn it breast-side up. Mix the honey with ginger powder and brush over the turkey. Arrange the orange slices on top and cover with a lid.
8. Return to the oven and roast at 180°C (356°F) for 1 hour 30 minutes, then turn off the oven.
9. Let the turkey rest in the oven for 15 minutes. Remove and check that the thickest part of the thigh has reached 74°C / 165°F. Serve with the pan drippings (blended with a hand blender) alongside rice or pasta.