This Sunday dinner could be regarded as a pre-test of the Christmas dinner. I think it can be could to practice one or two times, before one of the most important dinners of the year, the meal for Christmas Eve !!
I have located this recipe on glazed turkey crown in the a small recipe booklet from the December issue of Good Housekeeping. The only change is, that I have been using a turkey breast with a weight of 900 g and less bacon.
Glazed turkey crown: - 4 servings
- 900 g turkey breast
- 5 slices of bacon
- 50 g butter - soft
- 5 fresh tarragon sprigs
- salt & pepper for seasoning
- 200 ml hot vegetable stock
- 1 tablespoon mustard
- 1 tablespoon honey
- Heat the oven to 200'C.
- Weight your turkey breast in order to calculate the cooking time. 20 minutes per kg + 1 hour and 10 minutes as starting point. The turkey breast I was working with weight 900 g, so I calculated a cooking time of 1 hour and 30 minutes.
- Rub the turkey breast with the soft butter and place the tarragon sprigs on top of the butter.
- Season with salt and pepper.
- Lay a rasher of bacon on the left-hand side of the turkey beast. Place the second bacon rasher horizontally across the breast, repeat this pattern with the rest of the bacon rasher with plenty of space between those. Tuck the end of the bacon under the turkey breast.
- Place the turkey breast in a small oven tray.
- Pour the vegetable stock into the oven tray. Put the lid on the oven tray or cover the surface with foil.
- Place the turkey breast in the oven at 200'C in the middle.
- Roast the turkey for the calculated time, but 20 minutes.
- Mix the mustard and honey together.
- Remove the foil/lid from the cooking tray, glaze the turkey breast with the honey-mustard mixture.
- Bake the final 20 minutes without the foil/lid.
- Check, that the turkey breast is cooked by pinching the thickest part of the breast with a knife. The juice from the breast should run clear, otherwise give it another 10 minutes at 200'C.
- Remove the turkey from the oven, when cooked. Place on a warm plate, cover loose with foil and leave it to rest for 20 minutes.
- Meanwhile turn the vegetable stock from the oven tin into a sauce.
- Serve the turkey together with sauce of the vegetable stock, cranberry sauce, potatoes and vegetables.