1 x 1.3kg British turkey crown 850ml hot turkey or chicken stock 275ml dry white wine salt and freshly milled black pepper Glaze: 4 tbsp redcurrant jelly 2 tbsp creamed hot horseradish 1 tbsp wholegrain mustard
1. Preheat the oven to 170 C, Gas 5. 2. Season the turkey crown and place in a deep roasting tray. 3. Pour in the hot stock and wine, cover tightly with foil and place on the hob. When the liquid is boiling - you will hear it bubbling - carefully transfer to the hot oven. 4. Meanwhile, to make the glaze, whisk together the redcurrant jelly, horseradish and mustard. 5. After the turkey has been cooking for an hour, check it is done (pierce the thickest part with a skewer and check the juices run clear - if the juices are still pink, return to the oven). Then drain off the stock and turn the oven up to 200º C, Gas 7. 6. Spread the glaze evenly over the crown. Return to the oven and cook for a final 15-20 minutes to colour. Remove from oven and allow to rest for 15 minutes before carving.