Glazed Turkey Crown with Stuffing and Sprouts

A crown cooks quickly and is easy to carve. Hands-on time: 15 mins plus resting. Cooking time: about 2hrs. Serves 6, with leftovers.

✪ 2.3kg turkey crown ✪ Olive oil, to rub ✪ 400g Brussels sprouts ✪ 12 or 18 (depending on pack size) raw stuffing balls ✪ 1tbsp marmalade or apricot jam

1 Preheat oven to 190°C/170°C fan/ gas mark 5. Make a note of the weight of the turkey on the pack to work out the cooking time (20 mins per kg, plus 1hr 10 mins) or use pack instructions for time. Unwrap and put into a large roasting tin, with room around the sides. Rub with a little oil and plenty of seasoning. Cover tin with foil.

2 Roast for calculated cooking time. When turkey has 30 mins left, remove tin from oven, take off foil and add sprouts around turkey. Arrange stuffing balls on top of sprouts to help them brown. Return tin to oven, uncovered, for remaining cooking time.

3 Check turkey is cooked through by piercing the thickest part of the meat with a knife – juices should run clear. If they’re still pink, remove stuffing and sprouts and keep warm, then return turkey to oven and check at 10-min intervals until it’s ready.

4 When cooked, transfer turkey to a warm serving plate. Dollop marmalade or apricot jam on top of the crown, allow to melt for 10 secs, then use the back of a spoon to smear over the breast. Surround the turkey with stuffing and sprouts (keep juices – if there are any – in the roasting tin to use for Quick Gravy) then cover with a few layers of foil and place a clean tea towel on top to keep warmth in. If you have time, sit wrapped turkey in a warm place for up to 20 mins. Serve with shop-bought cranberry sauce and other main course recipes.

PER SERVING (125g cooked turkey, 2 stuffing balls and sprouts) kcals 339; protein 44g; fat 10g; sat fat 4g; carbs 19g; sugars 4g; fibre 5g