Christmas Turkey Crown
1 hr 50 min.
- 1 turkey crown (about 2kg| 4 lb)
- ¼ cup butter
- 1 head Celery (thickly sliced)
- 1 onion (roughly chopped)
- 5 carrots (roughly chopped)
- ⅞ cup chicken stock
- To garnish
- flat-leaf parsley
2 Pots, 1 Casserole dish, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Fine-mesh sieve, 1 Immersion blender, 1 deep bowl, 1 Plastic wrap, 1 Ladle, 1 Citrus juicer
Heat the oven to 190°C (170° fan) 375°F gas 5.
Rub the turkey all over with butter and season well. Put the vegetables into a roasting tin and pour over the stock. Put the turkey on top. Cook, allowing 45 minutes per kg|2 lb. Cover with foil if the turkey starts getting too brown.
Mix together the cranberry jelly, honey, mustard and cranberries in a small pan. Cook over a medium heat until the sauce is smooth and the cranberries have burst, stirring frequently. Set aside to cool slightly.
Remove the turkey from the oven 30 minutes before it is ready and spread liberally with some of the glaze. Return to the oven and continue cooking for 15 minutes, then glaze again and return to the oven until cooked through. To test the turkey is cooked, insert a skewer into the thickest part of the breast and check to see if the juices run clear and there is no pink meat.
Put the turkey and vegetables on a serving plate and garnish with parsley.