Turkey crown with cranberry glaze

Turkey crown with cranberry glaze recipe

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Serving Christmas turkey with cranberry sauce is a well-established festive tradition, but why not use it to make a sweet glaze instead? Reducing red wine, orange and honey until sticky and stirring in cranberry sauce gives a wonderfully fruity glaze which, when added to the turkey crown for the last 30 minutes of roasting, brings extra festive flavour and gives gorgeously golden skin. Finish with griddled caramelised oranges to really impress. See method

  • Serves 10
  • 20 mins to prepare and 2hrs 40 mins to cook, plus resting
  • 517 calories / serving
  • Freezable

Ingredients

  • 3kg turkey crown
  • 75g unsalted butter, softened
  • 1 tsp vegetable oil
  • 2 oranges, sliced into 1.5cm-thick rounds
  • fresh flat-leaf parsley, to garnish

For the glaze

  • 200ml red wine
  • 1 orange, zested and juiced
  • 3 tbsp clear honey
  • 2 tbsp cranberry sauce

Each serving contains

  • Energy

    2180kj
    517kcal
    26%
  • Fat

    15g 21%
  • Saturates

    6g 30%
  • Sugars

    8g 9%
  • Salt

    2.4g 40%

of the reference intake
Carbohydrate 9.6g Protein 82.7g Fibre 2g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Dry the turkey crown with kitchen paper and season the cavity. Mix 1 tsp salt and ½ tsp ground pepper with the butter and smear over the turkey. Put in a large roasting tin, cover with foil and roast for 1½ hrs.
  2. Meanwhile, make the glaze. Put the wine in a pan with the orange zest, juice and honey. Warm over a low heat, stirring, to melt the honey, then bring to the boil for 5-7 mins until reduced by half. Stir in the cranberry sauce; set aside.
  3. Remove the foil from the turkey. Baste with the cooking juices, then roast, uncovered, for a further 40 mins, basting halfway through. Pour over the glaze and roast for a further 30 mins until cooked through. If it browns too quickly, cover with foil. When cooked, the juices should run clear when a skewer is inserted into the thickest part of the joint (avoiding the bone); if the juices are pink, return to the oven for 10 mins before retesting. If using a meat thermometer, it should read 75°C.
  4. Transfer to a serving platter, reserving the juices to make gravy (if you wish). Cover and rest for 20-30 mins.
  5. Brush a griddle pan with oil. Griddle the orange slices over a high heat for 2-3 mins each side to caramelise. Keep warm until ready to serve.
  6. Arrange the orange slices around the turkey with the parsley and serve with gravy.

See more Christmas dinner recipes

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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