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Soy, Orange & Honey Glazed Roast Turkey
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Soy, Orange & Honey Glazed Roast Turkey

Roasted turkey in an orange juice, honey and Kikkoman soy sauce marinade served with Brussels sprouts– this is what Christmas tastes like!

Soy, Orange & Honey Glazed Roast Turkey
Total time 130 mins
Preparation time: 130 mins
Nutrition facts (per portion): 2981 kJ / 710 kcal
Fat: 18,6 g
Protein: 67,9 g
Carbohydrates: 65,4 g

Ingredients for 4 portion(s)

  • 1 oven ready whole turkey 
  • 150 ml orange juice 
  • 2 tbsp honey 
  • 4 tbsp Kikkoman soy sauce
     
  • ½ baguette 
  • 150 g bacon, diced
  • 100 ml milk
  • 1 egg 
  • 3 tbsp rapeseed oil 
  • 4 tbsp Kikkoman soy sauce 
  • ½ nutmeg, grated
     
  • 600 g potatoes, peeled 
  • 300 g Brussels sprouts 
  • 300 g parsnip
  • 1 pomegranate 
     
  • 1 garlic clove
  • 1 tbsp cognac

Preparation

  1. For the stuffing Cut the baguette into small cubes for the filling. Sauté the bacon in a pan with 3 tbsp rapeseed oil. Add the baguette cubes and sauté. 
  2. Then put in a bowl and pour over milk and 4 tbsp soy sauce. Add the egg and grated nutmeg and mix everything together well. 
  3. Place a roasting tin in the oven and preheat to 160°C. 
  4. Stuff turkey in the neck end with the bread mixture and place in roasting tin. Cook in the oven for approx. 90 minutes or according to instructions.
  5. Mix honey, orange juice and 4 tbsp Kikkoman soy sauce to make a glaze. After an hour of cooking, periodically brush the skin of the turkey with the orange-soy glaze.
  6. Meanwhile, wash and dry the potatoes, Brussels sprouts, and parsnip. Peel the potato and put it in cold water. Boil the potatoes approx. half an hour until cooked before the turkey is ready.
  7. Peel the parsnip and cut as desired. Remove the outer leaves from the Brussels sprouts, trim the stalk, cross cut them, and then blanch them in boiling water for approx. 4 minutes.
  8. Add the parsnip and Brussels sprouts to the turkey in the roasting tin for the last half hour.
  9. Cut the pomegranate in half and tap the outside with a spoon, holding the pomegranate over a bowl to catch the seeds that fall out. 
  10. Turn the oven up to 200°C and brown the turkey for the last 10 minutes. Remember to keep brushing the skin with the glaze as you do this.
  11. Finally, serve the turkey with the potatoes, parsnips, and Brussels sprouts, and garnish with pomegranate seeds.

Used products in this recipe

Total time 130 mins
Preparation time: 130 mins
Nutrition facts (per portion): 2981 kJ / 710 kcal
Fat: 18,6 g
Protein: 67,9 g
Carbohydrates: 65,4 g

Ingredients for 4 portion(s)

  • 1 oven ready whole turkey 
  • 150 ml orange juice 
  • 2 tbsp honey 
  • 4 tbsp Kikkoman soy sauce
     
  • ½ baguette 
  • 150 g bacon, diced
  • 100 ml milk
  • 1 egg 
  • 3 tbsp rapeseed oil 
  • 4 tbsp Kikkoman soy sauce 
  • ½ nutmeg, grated
     
  • 600 g potatoes, peeled 
  • 300 g Brussels sprouts 
  • 300 g parsnip
  • 1 pomegranate 
     
  • 1 garlic clove
  • 1 tbsp cognac