Are you sure you want to delete this recipe?
This recipe was uploaded by Sadiq
For the rub mix:
400 gms salted butter + 3/4 cup dried cranberry(chopped fine)+1/2 cup olive oil+2 sprigs rosemary(chopped) + 2 sprigs savory(chopped)+1 tsp roasted ground cumin powder+1/2 cup chopped walnuts + 3 tbsp pomegranate molasses + 2 tsp ground black pepper corn + 1/4 cup fresh clementine juice . Mix to a nice semi hard blend of all ingredients ...
Mix 3/4 of the mix into a lose consistency - " I got you .. under my skin says the Turkey" .... be generous on the breast top side and the legs. rub down the outside as well and tie the legs up to stop the garlic pods and the clementine slices from falling out while baking .
3 pods of Garlic (whole) + 2 clementines sliced + 1/4 Rub Mix rubbed into the inner cavity of the stomach.
Allow the Turkey to sit for another 12 - 24 hours
Veggie Mix for the baking pan:
The veggies give a lot of personality to the sauce.
1/4 cup olive oil + 2 cups baby carrot + 3 medium sized potatos diced 1 inch + 1 cup chopped celery + 1/4 cup rosemary (chopped) + 1/4 cup savory (chopped) + 1 tsp roasted cumin powder.
> Turn the oven ON at HIGH 500F and while it is getting heated ....
> Grease the bottom of the pan
> Place Turkey in the pan -chest up
> Pour in the Veggie Mix around the sides
Cover the Turkey with foil paper - cover the pan and place in the oven for the first 20 mins with the oven still on 500F.
After the first 20 mins = High +reduce heat to 350F and allow 35 - 40 mins
Jamies calculation of 35 to 40 mins per kg worked for me.... as I basted the juices every half hour to maintain the softness of the meat and allow the surface crispness to develop. The foil was removed after the first 2 1/2 hours (per Jamie) to allow the outer surface to turn golden brown and crispy.
I allowed the bird to cool for approximately 2 hours on a rack.
> Place the reside from the baking pan in a cooking pan =med heat. > Remove the excess oil - add in 2 tbsp white flour + 1/2 cup evaporated milk... stirring all the time. Allow the developing gravy to thicken. Its now ready to serve.