Finely chop 2 shallots, and soften with 50g butter, cook gently for 5 minutes, add the port and reduce by half, add 25g honey and then add the skimmed duck juice and the roasted giblet stock.
If necessary, wash and dry the cavity of the bird ... quality muslin in the melted butter. Cover the turkey completely with the muslin and roast in a preheated moderate oven, for 2 ¾ -3 ¼ ...
4. Place one of the orange halves under the skin at the neck of the bird and any orange trimmings in the neck cavity. 5. Transfer the turkey to a small roasting tray, rubbing all over with the oil ...