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Redcurrant, Horseradish and Mustard Glazed Turkey Crown

Ingredients

1kg Turkey Crown
850ml Chicken Stock
275ml Dry White Wine
Salt and Pepper
4 tbsp Redcurrant Jelly
2 tbsp Horseradish
1 tbsp Wholegrain Mustard

Method

Preheat oven to 170C/Gas Mark 5. Season the turkey and place in a deep roasting tray, with a 4cm gap around the edges.

Pour in the stock and wine and cover tightly with foil and place on the hob. Turn the heat to high and bring to the boil. Then carefully transfer to the hot oven for 1 hour.

Prepare the glaze. Place the redcurrant jelly, horseradish and mustard in a bowl and whisk together to form a loose paste.

After the turkey has cooked for an hour, remove from the oven and lift off the foil. Pour off the stock and turn the oven up to 200C/Gas Mark 7. Spread the glaze evenly over the turkey and return to the oven for a final 15-20 minutes. Remove from the oven and allow to rest for 15 minutes before carving.

Serve the carved turkey with roast potatoes and green vegetables.

Source: British Turkey Information Service