Sticky-glazed turkey crown
Serves 4- 6 Prep 10 mins Cook 1 hr 30 mins
50g butter, softened 2kg turkey crown on the bone 1 tsp Chinese five-spice FOR THE GLAZE 4 tbsp honey 1 tbsp Dijon mustard 1 tbsp red wine vinegar
1 Heat oven to 190C/170C fan/gas 5. Smear the butter over the meat and season with salt and half the spice. Put in a roasting tin, skin-side up, and roast for 30 mins. Meanwhile, mix the glaze ingredients with remaining spice.
2 Remove the crown from the oven and brush on half the glaze. Roast for 1 hr, glazing twice more, until cooked and the glaze is sticky and caramelised. Leave to rest for 20 mins before carving. Save the juices from the tin to make gravy (p38).
PER SERVING 519 kcals, fat 22g, saturates 10g, carbs 16g, sugars 16g, fibre 1g, protein 65g, salt 1.3g