Orange, lemon & thyme turkey crown
8
Points®
Total time: 3 hr 10 min • Prep: 20 min • Cook: 2 hr 50 min • Serves: 8 • Difficulty: Easy
This is a great solution for a smaller gathering – if you don’t want enough leftovers to last you until February, that is!
Ingredients
Roast Turkey with Skin
1000 g, 2.5kg Crown
Low Fat Spread
2 tablespoon(s)
Sourdough Bread
200 g, roughly torn
Thyme, Fresh
10 sprig(s), leaves picked
Chestnuts
100 g, roughly chopped
Olive Oil
2 teaspoon(s), extra virgin
Lemon
1 zest(s) of 1, finely grated
Orange
1 zest(s) of 1, finely grated
Reduced Sugar Marmalade
50 g
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the turkey in a roasting tin, brush over the low-fat spread and season well. Cover loosely with kitchen foil then roast for 45 minutes. Reduce the oven temperature to 190°C, fan 170°C, gas mark 5 and roast for another 50 minutes, basting occasionally.
2
Meanwhile, blitz the sourdough, thyme, chestnuts, oil and zests in a food processor to form a crumb. Warm the marmalade in a small pan set over a low heat.
3
Remove the turkey from the oven and discard the kitchen foil. Brush over the marmalade, then press the breadcrumb mixture onto the meat to form a crust. Roast for a further 30 minutes, until the crumb is golden and the turkey is cooked through.
4
Transfer the crown to a serving platter, and let rest for at least 20 minutes before carving and serving.
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