Roast Turkey with a Redcurrant Glaze

Perfectly cooked turkey is a seasonal treat, and this recipe will have everyone returning for more.


1 x 4kg butterflied and halved turkey (ask your butcher to do this)

6 bay leaves

2 rosemary sprigs

320g readymade redcurrant jelly

125ml maple syrup

12 cloves garlic with skin on

60ml olive oil

2tbsp Dijon mustard

500ml chicken stock

12 sprigs tarragon

250ml red wine


  1. Preheat oven to 180°C. In a medium saucepan, heat the stock, wine, maple syrup, jelly, bay leaves, rosemary and mustard, bringing to a boil and whisking until mixed. Pour glaze into a deep roasting tin and add garlic.
  2. Place the turkey skin side up into the tin, season with salt and pepper, cover with foil and roast for one hour.
  3. Remove foil and continue to cook for another 45 minutes, basting every quarter of an hour with the pan juices until the turkey is cooked, sticky and golden.
  4. Remove the turkey from the pan, preserve the glaze and garlic, and set aside to rest for 20 minutes.
  5. Heat olive oil in a nonstick frying pan over medium heat and cook tarragon for 30 seconds until crisp, working in batches until all is cooked.
  6. Serve turkey with the crispy tarragon and reserved garlic and glaze.

Serves 6-8