May 26, 2019
January 15, 2019

Turkey crown with cranberry glaze recipe

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Preheat the oven to fuel four, one hundred eighty°C, fan a hundred and sixty°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. installed a huge roasting tin, cover with foil and roast for 1½ hrs.
meanwhile, make the glaze. positioned the wine in a pan with the orange zest, juice and honey. heat over a low heat, stirring, to soften the honey, then bring to the boil for 5-7 minutes till decreased via half of. Stir within the cranberry sauce; set apart.
do away with the foil from the turkey. Baste with the cooking juices, then roast, exposed, for a further forty minutes, basting halfway through. Pour over the glaze and roast for a similarly 30 minutes till cooked thru. If it browns too quick, cowl with foil. when cooked, the juices ought to run clean when a skewer is inserted into the thickest a part of the joint (fending off the bone); if the juices are pink, go back to the oven for 10 minutes earlier than retesting. If the usage of a meat thermometer, it need to read 75°C.
switch to a serving platter, reserving the juices to make gravy (if you wish). cowl and rest for 20-30 minutes.
Brush a griddle pan with oil. Griddle the orange slices over a excessive warmth for two-3 minutes every facet to caramelise. hold warm until prepared to serve.
set up the orange slices across the turkey with the parsley and serve with gravy.



  • 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
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