Golden Syrup–Glazed Turkey

Ingredients

• Whole turkey (Size not stated; salt all over, including inside and under the wings)
• Salt (For dry brining; amount not stated)
• 375 g Unsalted butter (Compound butter)
• 2 tbsp Olive oil (Compound butter)
• Rosemary (Fresh; amount not stated)
• Thyme (Fresh; amount not stated)
• 1 Orange zest (From 1 orange; for compound butter)
• 3 Garlic cloves (For compound butter)
• 2 tsp Salt (For compound butter)
• 0.25 tsp Black pepper (For compound butter)
• Onion (Stuff inside the turkey; amount not stated)
• Fresh herbs (For stuffing inside the turkey; amount and type not specified)
• Lemon (Stuff inside the turkey; amount not stated)
• 4 tbsp Lyle’s Golden Syrup (For the glaze)
• 3 tbsp Red wine vinegar (For the glaze)
• 1 tbsp Worcestershire sauce (For the glaze)
• 1 tsp Dark soy sauce (For the glaze)
• 1 Orange zest (From 1 orange; for glaze)
• 2 Star anise (For the glaze)
• 2 Garlic cloves (For the glaze)
• 3 tbsp Butter (For the glaze)

Steps

1. 1

   Salt the turkey all over, including inside and beneath the wings. Refrigerate uncovered for 24 hours.

2. 2

   If desired, remove the wishbone by locating it, working your fingers beneath it, then pulling and twisting it out for easier carving.

3. 3

   Make the compound butter by mixing the unsalted butter, olive oil, rosemary, thyme, orange zest, 3 garlic cloves, 2 teaspoons salt, and ¼ teaspoon pepper until combined.

4. 4

   Stuff the turkey cavity with onion, fresh herbs, and lemon.

5. 5

   Separate the skin from the breast with a spatula, working carefully to create space for the butter.

6. 6

   Push the compound butter evenly beneath the breast skin from both sides. Use any remaining butter on the outside of the turkey.

7. 7

   Place the turkey on a rack in a roasting pan and roast at 220°C for 15 minutes.

8. 8

   While the turkey begins roasting, combine the golden syrup, red wine vinegar, Worcestershire sauce, dark soy sauce, orange zest, star anise, 2 garlic cloves, and 3 tablespoons butter in a pan.

9. 9

   Reduce the glaze until it coats the back of a spoon.

10. 10

    Lower the oven temperature to 180°C and continue roasting. Brush or spoon glaze over the turkey every 20 minutes.

11. 11

    Remove the turkey when it reaches approximately 74°C in the breast and 80°C in the thigh.

12. 12

    Rest the turkey for 1 hour before carving and serving.

Notes

The turkey’s weight, dry-brine salt quantity, herb quantities, and the amounts of the cavity aromatics are not stated. The description specifies a 1-hour rest and target temperatures, while the spoken transcript additionally mentions removing the wishbone and stuffing the cavity.

Nutrition per serving

• main
• Christmas
• holiday
• roasted
• glazed
• poultry
• gluten-containing
• dairy