Farro Turkey Roulade with Pistachio, Sage, and Orange Glaze
Even in our balmy Christmas climate, turkey is a welcome addition to the big day, especially when it’s as easy to prepare as our pre-stuffed roulade. Here, we’ve made it even more special with the addition of a simple glaze infused with wonderful, festive flavours.
Ingredients
2 oranges
1 Tbsp white miso
3 Tbsp soy sauce
3 Tbsp runny honey
1.5kg Farro Cranberry and Blood Orange Turkey roulade, defrosted
3-4 Tbsp olive oil
¼ cup pistachios
A good handful of sage leaves
Method
Preheat the oven to 180°C.
Zest and juice one orange and place the zest into a bowl, along with half the juice. Add the miso, soy sauce, and honey, and whisk together to make the turkey glaze. Peel the remaining orange and cut into segments. Set aside.
Remove the turkey from its packaging. Lift up the sides of the tinfoil tray to ensure any juices are contained as the turkey cooks. Brush a little of the glaze over the turkey roast, then tightly cover with a piece of tinfoil and transfer to the oven to cook for 70 minutes.
In the last 20 minutes, remove the tinfoil cover and baste twice with the glaze. Bring out to rest in a warm spot for 20 minutes before slicing, basting once or twice while it sits.
Just before serving, heat the oil in a frying pan. Add the sage leaves and cook until the leaves are crisp. Transfer onto paper towels to drain. Add the pistachios to the same pan and cook for 1 minutes to toast lightly. Transfer onto paper towels to drain.
To serve, remove the turkey from the foil tray, cut into slices, and transfer to a warmed platter. Garnish the top of the sliced roast turkey with the sage and pistachios, drizzle over any of the basting juices and scatter around the orange segments.