Slow roast turkey crown with cranberry and orange
A moist roast turkey crown with orange and thyme, carved thin and served with cranberry and lots of green vegetables.
- Time2 hr 15
- LevelMedium
- Costabout £2.92 a head
- Oven190°C (170°C fan)
Ingredients
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Method
- 1
Heat the oven to 190°C (170°C fan). Mix the orange zest, thyme and olive oil and rub it under and over the skin of the turkey.
- 2
Put the onions and orange slices in a roasting tin, sit the turkey on top and pour the stock around it. Cover loosely with foil.
- 3
Roast for 1 hour 30 minutes, removing the foil for the last 25 minutes, until the skin is golden and the juices run clear.
90 min - 4
Meanwhile simmer the cranberries with the orange juice and 4 tbsp water for 10 minutes until they burst.
10 min - 5
Rest the turkey for 20 minutes. Strain the tin juices into a pan, whisk in the cornflour mixed with a little cold water and simmer for 3 minutes until slightly thick.
- 6
Steam the sprouts and green beans for 6 minutes. Carve the turkey thinly and serve with the gravy, cranberries and vegetables.
6 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.