Skip to content
Clementine, thyme and honey-glazed turkey recipe

Clementine, thyme and honey-glazed turkey recipe

8 ratings

This moist turkey crown is given a much-needed lift by its sweet and citrusy glaze See method

  • Serves 6
  • 2 hrs 30 mins plus defrosting
  • 705 calories / serving

Ingredients

  • 1.5-1.9kg small turkey crown, defrosted
  • 50g butter, softened
  • 2 tbsp olive oil
  • 4 clementines, 2 zested and juiced, 2 halved
  • 60ml clear honey
  • 10g thyme sprigs
  • 2 onions, roughly chopped
  • 2 carrots, scrubbed and chopped
  • 187ml bottle white wine
  • 1 chicken stock cube, made up to 400ml
  • 1 rosemary sprig
  • 3-4 tbsp plain flour

Perfect with:

Tesco Finest Viré Clessé Chardonnay 75ClRich, elegant and creamy, with apple, citrus and subtle oak notes, this white Burgundy is a brilliant match for roast turkey Tesco Finest Viré Clessé Chardonnay 75Cl
Rich, elegant and creamy, with apple, citrus and subtle oak notes, this white Burgundy is a brilliant match for roast turkey

Each serving contains

  • Energy

    2970kj
    705kcal
    35%
  • Fat

    23g 32%
  • Saturates

    8g 39%
  • Sugars

    18g 20%
  • Salt

    2g 34%

of the reference intake
Carbohydrate 27.4g Protein 94.5g Fibre 3.3g

Method

  1. Preheat the oven to gas 5, 190°C, fan 170°C. Calculate the turkey cooking time from the front of the pack; it will be about 2 hrs 15 mins. Pat it dry with kitchen paper and transfer to a flameproof roasting tin. Massage 25g butter into the skin so there’s a thin layer all over. Drizzle with 2 tbsp oil; season well. Cover loosely with foil; transfer to the oven and set a timer.
  2. Meanwhile, put the clementine zest and juice in a saucepan with the honey and half the thyme. Cook over a medium-low heat for 10-15 mins until reduced to a light syrup. Stir in 25g butter. Remove from the heat; discard the thyme.
  3. When the turkey has 45 mins of cooking left, remove the foil and baste with half the honey glaze. Add the onion and carrots to the juices in the tin. Return to the oven, uncovered, and baste every 15 mins with the remaining glaze. Cover with foil if the glaze begins to catch. Increase the heat to gas 7, 220°C, fan 200°C for the last 5-10 mins. When done, the middle of the turkey should read 70°C on a kitchen thermometer and juices should run clear when a skewer is removed, with no pink meat showing. Remove from the tray and cover with foil for 30 mins to rest.
  4. Transfer the tin with the veg to the hob over a medium heat. Add the wine and bubble for 10 mins. Mix in the stock, rosemary and most of the remaining thyme. Mix the flour with 4-5 tbsp water to a paste, then whisk into the pan. Simmer for 10-15 mins until thickened to your liking. Pour in any resting juices, then strain into a warm gravy jug.
  5. Meanwhile, in a nonstick frying pan over a high heat, sear the clementine halves cut-side down for 3-4 mins until golden and charred. Arrange around the turkey and scatter with thyme to serve.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Christmas turkey recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus