Roasted Turkey with Five-Spice Blend

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A delicious five spice flavour is a great twist to a traditional roasted turkey. Additionally, cooking in cast iron will further retain the moisture and keep the oven clean

Main ingredients

Meat

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Cast Iron Oval Casserole

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Ingredients

Method

Ingredients

3 tablespoons salt
40g soft brown sugar
2 teaspoons Chinese five-spice mix
1 tablespoon grated ginger
2 teaspoons ground black pepper
2 garlic cloves, peeled and finely chopped
2.5kg baby turkey, ready to cook or turkey breast joint
125g soft butter

Method
1

Please note, preparation starts the day before!
2

Mix the salt with the brown sugar, five-spice, grated ginger, and chopped garlic in a bowl.
3

Rub the inside (if using whole turkey) and outside of the turkey evenly with the salt mixture. Cover and chill for approximately 12 hours. The next day, take the turkey out of the fridge in good time and bring it to room temperature. This can take around 2 hours.
4

Preheat the oven to 180C / 160 Fan/ Gas Mark 5.
5

Generously rub the turkey with the soft butter and place in the oval casserole, breast side up. Place the lid on the casserole.
6

Cook in the preheated oven for 90 minutes and then remove the lid and baste the turkey. Place back in the oven for a further 30 minutes without the lid on.
7

At the end of the cooking time, test the turkey is fully cooked by inserting a skewer into the thickest part of the bird; if clear juice runs out, the turkey is cooked through.
8

Leave the cooked turkey in the casserole with the lid on for 30 minutes and then carve it. Serve the turkey with the cinnamon and sweet potato and apple bake.

A large ready prepared chicken can also be used and cooked in the same way. Follow the guidelines on the poultry when preparing – it is generally not recommended to wash poultry before use in the UK.