Maple and mustard glazed turkey crown

Preheat oven to 190°C (170°C fan) mark 5. Weigh the turkey and work out cooking time – 20min per kg, plus 1hr 10min. Put into a large roasting tin, with space around the sides. In a small bowl, mix together the maple syrup, mustard and oil and brush half of the mixture over the bird. Cover tin with foil. 

Roast for calculated cooking time. When turkey has 20min left, carefully remove tin from oven, remove foil and brush with remaining maple mixture. Return tin to the oven (uncovered) for remaining cooking time. 

Check turkey is cooked through by piercing the thickest part of the meat with a knife – the juices should run clear. If they’re still pink, return turkey to the oven and check at 10min intervals until it’s ready. 

Once cooked, transfer to a warm serving plate (saving the tin for the gravy), cover with a few layers of foil and place a clean tea towel over the top. Sit in a warm place for up to 30min (this resting period allows the meat to relax and soften).

To make the gravy, spoon off most of the fat from the  turkey tin, and put tin directly on the hob over medium  heat. Stir in flour and cook for 30sec. Remove from heat  and gradually stir in the stock followed by the wine, stirring until smooth.

Return to heat and bring up to the boil, stirring regularly until thickened. Stir through the cream and season to taste.