Glazed turkey crown with cranberry gravy

Glazed turkey crown with cranberry gravy

A turkey crown cooks a lot quicker than a whole bird, a great quick fix for Sundays and Christmas

Difficulty and servings

Easy

Serves 6

Preperation and cooking times

Ready in 1 hour and 30 minutes

Method

  1. Heat the oven to 200C/fan 180C/gas 6. Rub the turkey all over with butter and season well. Put it in a roasting tin, cook for 30 minutes, then brush the honey orange mix all over the breast. Cook for another 50 minutes, brushing twice more with the glaze until the skin is golden and the meat is cooked through (to check, pierce the thickest part of the breast with a skewer and the juices should run clear). Leave to rest covered with foil and topped with a tea towel for at least 20 minutes before carving.
  2. Put all the juices from the roasting tin in a pan with the red wine and stock. Boil until the liquid reduces by 2/3. Sieve, then pour back in the pan, add the cranberry jelly and simmer, stirring for a couple of minutes until the jelly melts. Serve with the turkey.

Recipe from olive magazine, January 2007.

Latest comments and suggestions

  • 23 December 2007

    Mari commented on this recipe

    I found the recipe very easy to follow. I also added a few rashers of streaky bacon during the last 30 minutes of cooking along with some chipolatas and shallots. It was very tasty.

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  • 23 December 2007

    Mari rated this recipe

    5 stars

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Difficulty and servings

Easy

Serves 6

Preperation and cooking times

Ready in 1 hour and 30 minutes

Ingredients

  • 1 turkey crown , about 2kg
  • butter
  • 2 tbsp honey mixed with 1tbsp orange juice
  • 500ml red wine
  • 300ml fresh chicken stock , or from a cube or concentrate
  • 2 tbsp cranberry jelly or redcurrant jelly
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