In a saucepan, combine the juice, jam, vinegar, sugar, soy sauce, sesame oil, ginger, and chili flakes. Bring up to a boil, then reduce down to a low simmer. Cook on low for 35-45 minutes or until reduced and thickened into a glaze. Set aside and allow to cool.
Combine your toasted and ground coriander and black peppercorns and set aside as well.
Place your Butterball Turkey Roast on a rack (or tin foil ring) that's inside of a shallow roasting pan. Brush on all sides with oil, then place in the oven and allow to cook for one hour.
Remove from the oven, and cut off the netting. Brush the orange glaze all over your roast, followed by a generous coating of the coriander/black pepper mixture.
Return the roast to the oven for another 2 1/2 - 3 hours or until the internal temperature reaches 165 degrees. When done, remove and allow to rest at least 10 - 15 minutes then carve and serve.
Steamed Herby Potatoes:
Bring a pot of water up to a simmer.
Place the potatoes in a steamer basket, then on top of the water. Cover and let steam for 30-35 minutes or until tender.
Transfer to a bowl, then add the butter and fresh herbs. Season liberally with salt and set aside.
Sauteed Spring Vegetables:
Heat the olive oil in a saucepan over medium-high. Add the radishes, kohlrabi, and fennel along with salt and pepper to taste. Cook for 4-5 minutes.
Add the asparagus pieces and white wine and cook for another 3-4 minutes, or until the wine had almost cooked off and the vegetables are just tender.
Stir in the arugula and take off the heat.
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