Sticky-glazed turkey crown

Easy Cook - - 12 GREAT MAINS -

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

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