Roast turkey with orange and spices

1. Preheat the oven to th. 6-180°C. Squeeze 2 oranges, wash, brush the skin of the other 2 and slice.

2. Put the chicken in a large baking dish. Drizzle the oil, sprinkle the star anise, add the cinnamon stick broken in two. Salt and pepper. Wrap the turkey with orange slices. Pour the orange juice in the bottom of the dish with the stock. Bake for 2 hours, basting regularly the turkey with the broth orange juice.

3. Meanwhile, prepare the polenta. Pour a litre of salted water in a saucepan, bring to a boil, pour the polenta gradually mixing with a wooden spoon and cook for 5 minutes, stirring constantly. The polenta should come off the sides of the pan, then pour it into a rectangular dish. Leave to cool.

4. Using a cookie cutter, make polenta stars. 10 minutes before the end of cooking the turkey, heat 2 tablespoons of oil in a skillet and brown the stars on each side.

5. Wash, dry and cut the celery leaves. Before serving, place the turkey on a platter with the orange slices and polenta stars. Garnish with celery leaves.