Roast turkey crown with apple and honey glaze

Roast turkey crown with apple and honey glaze recipe

4 ratings

With a sweet apple and honey glaze and rich black pudding stuffing, this succulent roast turkey crown ensures a flavour-packed roast. Try it for a Christmas dinner centrepiece if you prefer an easy-carve option and white turkey meat. See method

  • Serves 10
  • 20 mins to prepare and 2 hrs 10 mins to cook, plus resting
  • 548 calories / serving

Ingredients

    For the pork, black pudding and apple stuffing

    • 125g black pudding, crumbled
    • 1 small red onion, finely chopped
    • 350g pork sausagemeat
    • 75g dry white breadcrumbs
    • 100g Bramley apple sauce

    For the cinnamon butter

    • 75g unsalted butter, softened
    • 1 tbsp honey
    • ¾ tsp ground cinnamon

    For the turkey

    • 3kg prepared turkey crown
    • 4 Cox's apples
    • 25g butter
    • 1 tbsp clear honey
    • 1/2 x 30g pack flat-leaf parsley, to garnish
    • 1 quantity classic turkey gravy (see recipe)

    For the glaze

    • 200ml fresh apple juice
    • 25g clear honey
    • 15g piece root ginger, peeled and grated

    For the classic turkey gravy

    • 15g plain flour
    • 450ml chicken stock

Each serving contains

  • Energy

    2300kj
    548kcal
    27%
  • Fat

    21g 30%
  • Saturates

    9g 45%
  • Sugars

    15g 16%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 25.2g Protein 64.7g Fibre 2g

Method

  1. Begin by making the stuffing. Put the black pudding in a bowl and mix in the red onion, sausagemeat, breadcrumbs and apple sauce until well combined. Take half of the stuffing mixture and form into 12 small balls. Arrange on a baking tray, cover and chill, until ready to cook.
  2. Preheat the oven to gas 5, 190°C, fan 170°C. Dry the outside of the crown with kitchen paper and season the cavity. Pack half the remaining stuffing into the neck end of the turkey. Tuck the skin underneath and secure with a cocktail stick. Put the crown in a roasting tin, stuffing end upwards.
  3. Make the cinnamon butter by mixing the softened butter with the honey, ground cinnamon and a little seasoning.
  4. Spread the cinnamon butter or unsalted butter all over the turkey, then cover with foil and roast in the oven for 1 1⁄2 hrs.
  5. Meanwhile, make the glaze. Stir all the ingredients in a small saucepan over a low heat until the honey melts, then boil for 6-8 mins until reduced by about half. Leave to cool.
  6. Remove the foil from the crown. Baste with the cooking juices and roast for a further 30 mins, uncovered, basting halfway through. Pour over the glaze and roast for a further 15-20 mins or until cooked through*. Cover any parts of the turkey that brown too quickly with foil.
  7. Meanwhile, peel, core and quarter the apples and put them in a bowl. Melt the butter with the honey and pour over the apples. Mix well. Transfer to a shallow- sided roasting tin. Add the stuffing balls and cook alongside the turkey for the last 25-30 mins, or until cooked through.
  8. Make the gravy by combining 2 tbsp of the fat from the roasting tin with the plain flour, mixing to a smooth paste. Skim off the remaining fat, then pour 150ml of the pan juices into a saucepan, along with the chicken stock. Whisk in the flour mixture and bring to the boil, stirring until slightly thickened.
  9. To serve, arrange the stuffing balls and apple wedges around the turkey. Garnish with parsley, and serve with classic turkey gravy.

Tip: Keep it moist by covering with foil for the majority of the cooking time and basting regularly once the foil’s removed.

See more Turkey recipes

*To tell if your turkey is cooked, insert a kitchen thermometer into the thickest part of the joint, avoiding the bone. If it reads 75°C, then it’s done. If it doesn’t reach this temperature, return to the oven for 15 mins, then retest. Repeat until you have the right temperature. If you don’t have a thermometer, insert a skewer into the thickest part of the leg and check that the juices run clear. If there are signs of pink, return to the oven for 15 mins, then retest.

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

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