Start by preparing a mixture of salt, oil, rosemary and spices, with which you will coat and salt the turkey.
Coat both sides with the flavoured salt. Then seal well with cling film and refrigerate for at least 4 hours, preferably overnight.
Once this is done, start preparing the cooking sauce with which you will cook and flavour the turkey. The cooking sauce will be composed of clementines, vanilla and rum.
In the pan, melt the butter and when it is hot add the clementines and let them brown for a few minutes. Leave a few clementines whole, for roasting with the turkey. Add the sugar and the juice of a squeezed orange and let the clementines caramelise. Add vanilla and honey and when the cooking juices are reduced, blend with the rum. The sauce is ready when it begins to thicken.
Once the resting time of the turkey in the fridge has passed, wash it well under cold running water.
Put the cooking sauce aside in a bowl and in the same pan where you cooked the sauce, place the turkey. With a kitchen brush, baste with the juices in the pan.
Add the onion wedges, with some clementine cut into wedges, leaving the peel (obviously they must be well washed).
Cook at 220°C for 45 minutes, and then reduce 180°C for 30 minutes. The turkey is cooked once the juices run clear, or the internal temperature reaches 75°C. If you notice that the top of the turkey gets too brown, place some foil on top and let it cook.
Halfway through cooking, after 1 hour, deglaze with the wine. Return to the oven and occasionally sprinkle the turkey with the cooking juices, to ensure that it remains moist and soft.
Serve hot, fresh from the oven!
By @Frollemente
The result of expert know-how in the kitchen, the cookware range is the latest addition to the Smeg family.
All the pans in the Smeg Cookware range are non-stick, oven and dishwasher safe and suitable for any hob, gas or induction.
The frying pans, casserole dishes and wok are available in three colors, red, black and cream, perfect for combining with other small and large appliances.
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