Roasted Norfolk Bronze Turkey With Brussels Sprouts, Roast Chestnuts And Cranberry Sauce Recipe
A festive turkey dish served with classic sides.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Turkey
Preheat your oven to 180°C (350°F). Pat the turkey dry with paper towels and season it generously with salt and pepper, inside and out. Place the turkey in a roasting pan.
- 2
Stuff and Season
Rub the turkey with olive oil, minced garlic, and thyme leaves. Pour the chicken broth into the bottom of the roasting pan.
- 3
Roast the Turkey
Roast the turkey for approximately 2 to 2.5 hours, or until the internal temperature reaches 75°C (165°F). Baste the turkey every 30 minutes with the pan juices.
- 4
Prepare the Brussels Sprouts and Chestnuts
While the turkey is roasting, toss the halved Brussels sprouts and roast chestnuts with olive oil, salt, and pepper. Spread them on a baking sheet.
- 5
Roast the Vegetables
Add the Brussels sprouts and chestnuts to the oven during the last 30 minutes of the turkey's roasting time. Roast until the sprouts are tender and golden, about 25-30 minutes.
- 6
Make the Cranberry Sauce
In a saucepan, combine the cranberries, sugar, orange juice, and cinnamon stick. Cook over medium heat until the cranberries burst and the sauce thickens, about 15-20 minutes. Remove from heat and discard the cinnamon stick.
- 7
Rest and Serve
Once the turkey is done roasting, let it rest for 20 minutes before carving. Serve with Brussels sprouts, roast chestnuts, and cranberry sauce.
