Roast turkey with thyme and orange glaze


  • small-medium turkey crown
  • 75g unsalted melted butter 
  • 1 tsp olive oil
  • 2 oranges
  • thyme
  • salt
  • black pepper
  • grounded nutmeg

For the glaze:

  • 200ml red wine
  • 1 orange, zested and juiced 
  • 3 tbsp honey
  • 2 tbsp cranberry juice

Preheat the oven to 180 fan 160. Dry the turkey with a kitchen paper and season the cavity. Mix one tsp salt and 1/2 tsp ground pepper and 1/2 tsp nutmeg with the butter and smear over the turkey. Put in a large roasting tin, cover with foil and roast for an hour and a half.

Meanwhile, make the glaze. Put the wine in a pan with the orange zest, cranberry juice and honey. Warm over a low heat, stirring, to melt the honey, then bring to boil for 5-6 minutes until reduced by half. Stir in the sauce and set aside.

Remove the foil from the turkey. Baste with the cooking juices, then roast uncovered for a further 40 min, basting halfway through. Pour over the glaze and roast for a further 30 minutes until cooked through. If the turkey becomes brown too quickly cover again with foil.

Transfer to a serving platter, reserving the juices to make that gravy. Put orange slices on top and around the turkey. Cover with foil and kitchen cloth and rest for 20-30 min.

Arrange the orange slices around the turkey with the thyme and serve with the gravy.


Rosie šŸ’

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