Servings:12 Prep15 mins Roast2 hrs 45 mins to 3 hrs
- 12 - 13 pounds heritage turkey
- 1 teaspoon each salt and pepper
- 1 onion
- 1 orange
- 18 ounce can jellied cranberry sauce
- 1/4 cup orange marmalade
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1/2 teaspoon fresh thyme
MethodPrep turkey (see Note). Season all over and inside cavity with salt and pepper. Stuff with quartered onion and orange, 4 sprigs each fresh sage and thyme.
- 3 x 500g packs pork ribs (about 16 ribs in total)
- herby green salad, to serve
- 140g orange marmalade, preferably shredless or fine shred
- 2 tbsp dark muscovado sugar
- 150ml bourbon
- 100ml fresh orange juice
- 5cm/2in piece fresh root ginger, peeled and coarsely grated
- 5 tbsp tomato ketchup
- 2 tbsp white wine vinegar
- Preheat the oven to 190C/gas 5/fan 170C. Put the pork ribs in a large roasting tin and pour over cold water until they are barely covered. Carefully place in the oven and cook for 1 hour. This tenderises the meat and removes much of the fat, but it makes the ribs look grey and unappetising at this stage. Don’t worry – they’ll be dark and glossy once they are roasted.
- Meanwhile, mix together all the ingredients for the glaze in a saucepan and heat gently, stirring occasionally, until the marmalade has dissolved. Turn up the heat and allow the mixture to bubble until it has reduced by about one quarter.
- Remove the ribs from the oven and increase the temperature to 220C/gas 7/fan 200C. Tip the ribs and liquid into a colander in the sink and give the colander a good shake to remove any excess liquid. Return the ribs to the roasting tin, pour over the glaze and turn them until they’re evenly coated. Roast in the oven for 50 minutes until the ribs are covered in a sticky glaze, turning and basting at least twice. Serve hot, with a herby green salad.
- 2 teaspoons brown mustard
- 2 teaspoons extra virgin olive oil
- 1 tablespoon dark brown sugar
- 1 teaspoon garlic salt
- 1 teaspoon celery salt
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 boneless skinless turkey breast (4 lbs)
- 4 tablespoons (1/2 stick) butter
- 3 tablespoons pure maple syrup
- 1 tablespoon honey
- Build a charcoal and/or wood fire on one side of the grill, leaving the other side void. This will create an area for indirect heat.
- In separate small bowls, combine wet rub and dry rub ingredients and mix well. Apply wet rub to entire turkey breast, coating thoroughly, then sprinkle dry rub over turkey as well.
- When cooker reaches 250 degrees , place turkey breast on grill away from heat and cook for 21/2 hours. Meanwhile, melt butter in a small saucepan and stir in maple syrup and honey. After 21/2 hours, coat turkey breast with half the glaze; cook for an additional 15 minutes, then coat turkey with remaining glaze. Cook for 15 minutes more, or until internal temperature of thickest part of breast reaches 165 degrees .
- Remove turkey from grill and let rest under tented foil for 15 to 20 minutes before carving. Slice into medallions by cutting across turkey breast.
- 2 cups flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup light brown sugar, packed
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup molasses
- 1 cup confectioners' sugar
- 1 1/2 tablespoons orange juice
- 1 teaspoon grated orange zest
- Heat the oven to 350 degrees .
- Line a 13- by 9-inch pan with a foil (or parchment paper) sling: In the pan, crisscross two foil pieces so that each edge extends 1 or 2 inches beyond the lip of the pan. Smooth the foil onto the pan edges and into the corners. Grease with butter.
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- In a separate bowl, using a mixer on high, beat the butter and sugars until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then add the vanilla extract and molasses. Turn off the mixer, scrape down the bowl with a rubber spatula, as needed, then continue mixing until all is combined. With the mixer on low, slowly add the dry ingredients, mixing until everything is just combined.
- Spread the batter evenly in the prepared baking pan. Bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes.
- Leave the gingerbread in the pan until it cools completely, about 45 minutes to an hour. Use the foil sling to lift the gingerbread from the pan. Cut it into rectangular bars.
- In a medium bowl, whisk together the glaze ingredients. Pour the glaze into a ziplock bag with a corner snipped off and drizzle it onto each bar.