Suggested defrosted time: 24 hours in refrigerator
Oven: 170°C

1. Pre heat the oven to 170°C
2. Rub salt and pepper to taste on the outside of the roast, add any of the following spices: chilli, ginger, orange zest.
3. Cover the roasting tray with the roast completely with tin foil. Place in preheated oven and roast for 1 hour for a medium roast of 1.5 kg. DO NOT OVERCOOK
4. Remove the tin foil. Brush ginger and soya flavoured ‘Turducken’ glaze over the meat and roast for an additional 15 minutes.
5. The meat is cooked when juices run clear after a skewer is inserted into the side or when ‘Pop up’ timer pops.
6. Allow the roast to rest in a warm oven (100°C) for at least 40 minutes before carving.

To carve: Place the roast on a flat cutting board and remove the string casing by using scissors. Slice through the roast as you would do with a loaf of bread, using a sharp knife.

Carve into thickish slices.

Serve with roast potatoes, gravy and a selection of roast vegetables. Can also serve with guava or plum chutney (recipes below).

Suggestion: You can also use a Weber to slow braai the roast in the roasting pan until golden brown, turning constantly. Save the juices from the pan for your gravy.

Guava Pickle
Ingredients:
5 ml mustard seeds
2.5 ml chilli flakes
1 ea cinnamon stick
3 ea star anise
5 ea cardamom pods
5 ml turmeric
2 springs curry leaves
15 ml olive oil
6 ea ripe guavas
250 ml apple cider vinegar
100 g brown sugar

Method: Place the spices in a pan and dry roast over medium heat for 30 seconds.
Add the olive oil and guavas and toss to coat evenly with the spices. Add the vinegar and brown sugar and reduce for 10 minutes until slightly sticky.

Plum chutney
Ingredients:
4 ea red plums
15 ml olive oil
1 ea Onion, sliced lengthwise
125 ml light brown sugar
65 ml apple cider vinegar
15 ml chopped garlic
15 ml mustard seeds
15 ml fresh ginger, peeled and chopped
10 ml freshly ground black pepper
1 ea bay leaf
Salt
Method:
1. Peel the plums, if desired. Halve the pit. Cut into 1 cm wedges.
2. Heat oil in a medium saucepan over medium heat. Add the onions and cook, stirring occasionally, until the onion begins to soften, about 2 minutes.
3. Add the brown sugar, vinegar, garlic, mustard seeds, chopped ginger, black pepper, bay leaf and 65 ml water.
4. Cook, stirring occasionally, until mixture is fragrant, for about 3 minutes.
5. Stir in the plums.
6. Cover en simmer over medium heat, stirring occasionally, for 8 minutes.
Uncover and keep on cooking, stirring occasionally, until fruit is soft and juices start to thickened.

*Recipes and instructions provided by Chef Suné Niemand, The Upper Crust, Bloemfontein

Checkers also offers these fabulous roasts for Christmas:
Gammon:
• Award-winning
• Endorsed by the SA Chefs Association

Turducken:
• Deboned turkey, duck and chicken rolled into one roast
• Can be roasted or braaied on the Weber
• Exclusive to Checkers
• Endorsed by the SA Chefs Association

Certified Natural Lamb Roast:
• A-grade, free-range, can be traced back to it’s farm of origin
• You can ask Checkers’ butchers to cut the lamb to your specifications

Ostrich Fan Fillet/Ostrich Fan Fillet Roast:
• NEW
• Endorsed by the SA Chefs Association
• Most succulent ostrich cut
• Low in saturated fats and cholesterol and high in protein and iron
• Generous size

Farmstead Pork Belly Roast – bone-in or boneless:
• High in vitamin B
• Rich in protein
• A versatile and delicious cut
• Perfect for crispy crackling

Pork Leg bone-in:
• High in vitamin B
• Rich in protein
• With the bone in for added flavour

2-pack roast:
• Perfect for a family feast
• Conveniently pre-packed corned beef & delicious tongue

Steakhouse Classic Fillet:
• One of the 11 perfectly matured cuts in the Steakhouse Classic range
• The most tender cut of steak
• Perfect for entertaining

Make it easy this Christmas with Checkers – better and better!