18157

Glazed turkey crown with cranberry gravy

  • serves 6
  • Easy

A turkey crown is just the breast meat of the turkey, left on the bone, and it cooks a lot quicker than a whole bird. A butcher can prepare one for you, or look for a free-range turkey crowns at any supermarket.

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Ingredients

  • turkey breast crown 1, about 2kg
  • butter
  • honey or orange juice
  • red wine 500ml
  • chicken stock fresh, made up to 300ml
  • cranberry jelly or redcurrant jelly 2 tbsp

Method

  • Step 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.

  • Step 2

    Put all the juices from the roasting tin in a pan with the red wine and stock. Boil until the liquid reduces by ⅔.

    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.

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