A Twist on a Holiday Recipe Roast Turkey with the flavours of Provence
Roasted turkey is not a traditional Provencal dish, but it is catching on. An oven baked bird is easy enough to cook and this root vegetable side will keep them coming back for more. Enjoy this citrusy twist on a holiday recipe with a bottle of rosé.
Citrus fruits in all their permutations play a huge part in the local cuisine, all the way from starters to deserts and enhance and counterbalance many other flavours. I already use juicy oranges and lemons in poultry dishes, so it was only natural to give it a go with the big bird. To give it another dimension I used thyme, a herb that grows abundantly in every forest and garden in Provence and is delicious with so many dishes, but I think works particularly well with tangy citrus. Read the original Mirabeau Wine post here.
Roast Turkey with the flavours of Provence
Roast turkey is easy to make, and the citrus gives this dish a "sun-drenched" flavour. The root vegetable side dish is easy to make and a definite crowd pleaser.
- 1Medium-sized Turkeyroughly 2.5-3kg or 5,5-6,6 pounds
- 2large oranges
- 50grams (1.7 oz) Butterleave it to soften
- 2-3tbsp olive oil
- Sea Salt & Pepper
- Bunch of Thymedried will do fine if you cannot get it fresh
- 3large Potatoes
- 2 Swedes(Rutabaga)
- 1 Celeriac
- 2 Beetroots
- 300ml (11 fl oz) tub Single cream
- Optional: Chopped parsley
- Optional: Shredded Cheese
This recipe feeds 4 and a bit more (adjust bird weight and vegetable weights for larger parties).
For a Turkey weighing in excess of 4kg/9lb you should estimate 20 minutes/kg or 9 minutes/pound + 90 minutes extra. For a Turkey weighing less estimate 20 minutes/kg or 9 minutes/pound + 70 minutes extra.
We paired this dish with our gorgeous Pure Rosé, which was perfect with the subtle turkey and tangy sweet orange flavours and complemented them beautifully with its elegant summer berry and citrus