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
Serves 6
Preparation and cooking times
Ready in 1 hour and 30 minutes
- 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.
- 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.
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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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Difficulty and servings
Serves 6
Preparation 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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23 December 2007
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23 December 2007
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