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    Turkey Crown with Red Onion and Cranberry Gravy

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    Turkey Crown with Red Onion and Cranberry Gravy

    • Christmas
    • Preparation time: 15 minutes, plus 15 minutes resting once cooked
    • Cooking time: 100 minutes
    • Total time: 2 hours 10 minutes 60 minutes 60 minutes 10 minutes

    Serves: 6


    • Waitrose Fresh Turkey Breast Crown, about 1.7kg
    • Melted butter or oil, for brushing
    • 3 red onions, peeled and cut into 8 wedges
    • 2 tbsp plain flour
    • 300ml chicken stock
    • 100ml dry or full-bodied red wine
    • 2 tbsp Waitrose Wild Cranberry Sauce with Burgundy
    • 2 tsp balsamic vinegar
    • Sprigs of thyme
    • Salt
    • Freshly ground black pepper


    1. Preheat the oven to 190°C, gas mark 5. Place the turkey crown in a roasting tin, brush with melted butter or oil and season.
    2. Cover loosely with the foil and cook in the centre of the oven for 55 minutes, basting occasionally. Remove the foil, baste the meat and return to the oven for 10 minutes. Add the onion wedges and cook for a further 35 minutes, or until the meat is thoroughly cooked: use a skewer to check that the juices run clear.
    3. Transfer the crown to a carving board, cover loosely with foil and allow to stand for 15 minutes before carving. Remove the onions from the roasting tin and set aside.
    4. Place the roasting tin on the hob over a low heat and whisk in the flour to make a smooth paste. Stir until browned, scraping in all the residues. Cook for 2-3 minutes, stirring constantly. Slowly whisk in the stock, wine, cranberry sauce and vinegar. Bring to the boil, return the onions to the pan and simmer for 2 minutes. Stir in the thyme and season. Serve in a warmed bowl.

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