Turkey, orange and fennel tray bake: Ingredients

1 small turkey

1 tbsp. extra virgin olive oil

2 bay leaves

1/2 jar marinated artichokes or Jerusalem artichoke is able to source

2 cloves of garlic

2 large oranges, zest and juice

2 tbsp. fennel seeds

200ml dry white wine

Salt and pepper

Turkey, orange and fennel tray bake: Method 

  1. Combine all the ingredients, apart from the wine, in a oven bake bag, seal well and leave overnight or for a few hours in the fridge.
  2. Preheat the oven to 180 degrees Celsius; bring the turkey to room temp while the oven heats up. Put the turkey (still in the tied up bag) in an ovenproof tray.
  3. Cook for 1 hour at 180 (turn the turkey upside down half way through to coat the topside of the bird in juices).
  4. Turn the oven up to 220, remove the turkey from the bag and cook for a further 40 mins on high to crisp up the skin and ensure the bird is cooked through. (Cooking time depends on weight - look at weight for cooking times)
  5. Remove turkey from tray and leave to rest under foil for 30 mins.
  6. Meanwhile, put the juices in the tray back in the oven to reduce. Taste the sauce for seasoning.

Turkey, orange and fennel tray bake: Gut facts

Many Christmas meals are high in fat, which can be a top trigger for indigestion and heartburn. This dish contains just a small amount of heart healthy olive oil and comes with polyphenols, which may offer benefits to our gut microbiome.