Roast turkey crown with cle­men­tine and herbs

Ready in just 90 mins!

Woman (UK) - - Recipes -


✱✱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

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