- 8 pound turkey at room temperature
- 3 tablespoons good quality olive oil
- 15 sage leaves, roughly 3 sprigs
- 3 cloves garlic
- Zest and juice of two lemons
- Zest and juice of three oranges
- 1 large sprig rosemary
- 10 ounces Near East Couscous
- 1 cup of cooked, shelled chestnuts (good-quality jarred okay)
- Freshly ground nutmeg
- Freshly ground pepper
- 5-spice powder
- 1/2 pound butter
- 1 orange, zested
- 1/2 teaspoon Chinese 5-spice powder
Preheat your oven to 475 degrees F. Slice the garlic finely and roughly chop the sage. In a frying pan, heat the olive oil and add the garlic and sage and fry until fragrant. Add the couscous and stir to coat.
Take off the heat and add the lemon and orange juice. Set aside to soften.
Remove the rosemary from the stems and chop finely. Combine with the orange and lemon zest and add the mixture to the couscous. Stir to combine. Chop the chestnuts coarsely and stir them in as well. Season generously with salt, pepper and nutmeg as the flavors will mellow during the cooking.
Combine butter, orange zest and five-spice powder in a big bowl until well mixed.
"Baste your turkey often while it’s cooking to help the skin go lovely and crispy. An easy way to do this is to dip a pastry brush in the fat at the bottom of the roasting tray and brush the skin with it.