Roast turkey crown with clementine and herbs
Ready in just 90 mins!
SERVES 8 PREP 10 MINS COOK 1 HR 30 MINS
✱✱Finely grated zest and juice of 2 clementines
✱✱2 garlic cloves, crushed
✱✱2tbsp chicken seasoning
✱✱5tbsp olive oil
✱✱2.5kg turkey crown
✱✱a few fresh bay leaves, thyme sprigs and sage leaves
✱✱8 rashers streaky bacon
✱✱Halved clementines and bay leaves, to garnish
Heat the oven to 190c, gas 5. mix together the clementine zest and juice with the garlic, chicken seasoning and olive oil and season with salt and freshly ground black pepper.
2 Put the turkey crown in a roasting tin resting on a few bay leaves, thyme sprigs and sage leaves. arrange the bacon rashers over the top of the turkey in a lattice pattern. Pour over the clementine garlic mix and cover the roasting tin with foil.
3 Roast for 1 hr, uncover, baste with the juices and return to the oven, uncovered, for another 30 mins until golden and cooked through. To test it’s cooked, push a skewer into the thickest part – if the juices run clear it’s cooked. if pink, return to the oven for further 15 mins and check again. cover with foil and leave to rest while you roast the veg. garnish with clementine halves and bay leaves. Per serving: 460 cals, 18g fat (5g saturated), 2g carbohydrates