The other day someone called me a ‘Domestic Goddess’. I was half thrilled and half horrified. While I love baking and like to think I’m a passable hostess, there’s currently a week’s worth of clothes on my floor at the moment (shhh!) and I’d almost rather be subjected to Survivor-like challenges than do the dusting. Nigella and Martha make it look so easy, nay, glamorous, but the thought of cooking Christmas lunch for a crowd sends me into a cold sweat.
I’m sure I’m not alone on this one, cooking a whole turkey seems pretty daunting! Which is why when Ingham and Beyond The Square Communication offered to send me out a selection of fresh cuts of turkey to experiment with, I jumped at the chance to try my first foray into roast turkey, without the added stress!
I used the turkey leg roll to make a lovely little roast, glazed with orange marmalade, mustard and whisky, served with some delicious roasted chat potatoes with crispy speck, which I enjoyed for a lovely long pre-Christmas Sunday lunch with the family.
All the hard work in prepping the turkey has been done for you. The roast is pre-rolled with a delicious breadcrumb and herb stuffing, and putting the glaze together is an absolute breeze. I think even the most un-domesticated could manage Christmas dinner this year! I was thrilled with my little roast, the meat was moist and perfectly cooked and the glaze gave it a beautiful taste. I’ve included the recipe for the glaze below, which was beautiful with turkey but I think would also be lovely with chicken or ham this Christmas!
Marmalade and Whisky Glaze
Makes enough to glaze a small roast
Note: I didn’t write down exact amounts for the ingredients for the glaze, so the measurements below are quite rough, so feel free to add more or less of each to suit your personal taste. This recipe can be scaled up if you are making a larger roast.
• ½ cup orange marmalade
• 1 teaspoon hot English mustard
• 1-2 tablespoons whisky
• Salt and pepper, to taste
Combine marmalade and mustard in a small saucepan and stir to combine over medium heat. Add whisky, salt, and pepper to taste. Brush onto meat and roast, covered with foil. Roasting time and temperature will depend on type and size of roast you have. Serve with roast vegetables such as chat potatoes with crispy speck.
The turkey used in this recipe was a gift from Beyond The Square Communications and Ingham.