Preparation and cooking time: 2 hours
Salt and freshly ground black pepper
2kg/4lb 8oz turkey crown, tied
2 red onions, halved and very thinly sliced
2 tsp minced ginger
1 tsp Dijon mustard
190g Ocean Spray Wholeberry cranberry sauce
3 Clementines, halved
Small handful fresh flatleaf parsley
1. Preheat the oven to 180*C/fan oven 160*C/Gas mark 4. Smear 25g/1oz butter over the turkey crown and season with salt and freshly ground black pepper. Place on a foil lined baking tray and cover loosely with foil and cook for 1 hour.
2. Meanwhile, remove any white pith from the orange and lemon rind (see cook¹s tip) and discard, then very finely shred the rind, squeeze the juices and reserve. Melt the remaining butter in a large frying pan and sauté the onions and orange and lemon rind for 20 minutes over a low heat. Stir in the root ginger, orange and lemon juice and mustard and simmer for 5 minutes until the juice has been absorbed. Stir in the Ocean Spray Wholeberry cranberry sauce.
3. Remove the turkey from the oven and discard the foil. Spread the onion mixture over the turkey crown, scatter the Clementines into the roasting tray and return to the oven for 30 minutes basting every 15 minutes with the juices. Remove from the oven, cover with foil and allow to rest for 15 minutes before carving. Scatter the parsley over the Clementines to serve. Serve sliced with a spoonful of sauce/glaze and a Clementine to squeeze over.
Cook¹s tip: It is important to spend time removing the white pith from the pared lemon and orange rind to prevent the glaze from being bitter.