ديك رومي مشوي متبّل بالعسل والمريميّة

British 30 Mins Prep · 150 Mins Cook

1. Zest and juice 2 oranges.
2. In a food processor, combine the salt, honey, orange zest, a handful of sage leaves, garlic cloves, bay leaves and black peppercorns. Blend until well combined, scraping down the sides as needed.
3. Pat the turkey dry with paper towels and rub the brine all over, making sure to get into every crevice. Place the turkey on a wire rack over a tray in the refrigerator, uncovered, and leave it to brine for a maximum of 24 hours.
4. When ready to roast, remove the turkey from the fridge, rinse and pat the skin dry again. Allow to come to room temperature for 1 hour. Meanwhile, preheat the oven to 180°C, gas mark 4.
5. To make the stuffing, finely chop the onion and a hanful of sage. To make the stuffing combine the onion, sage, herb stuffing, olive oil, water and egg in a bowl. Place the stuffing in the neck and body cavity of the bird.
6. Truss the turkey by tying the legs together with kitchen twine. Using toothpicks, secure the wings to the breast. Place the bird in a large roasting pan along with the orange juice and chicken stock, then cover with a sheet of aluminium foil.
7. Roast for 2 hours, then remove the foil and continue roasting for a further 30 minutes to brown the skin. A thermometer inserted into the thickest part of the thigh should read between 72°C–74°C.
8. Once cooked, remove the turkey from the oven and allow it to rest in the pan for 15 minutes before carving.
9. When ready to serve, dot the oranges with the cloves for an aromatic table piece and arrange a hanful each of sage and rosemary on a platter. Place the turkey in the centre and arrange the redcurrants along the edge.

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