Step 1

Preheat the oven to 190°C, gas mark 5. Melt the butter and mix with the mustard and some seasoning. Brush liberally over the whole turkey crown. Weigh and calculate the roasting time, allowing 45 minutes per kg (around 3-4 hours)

Step 2

Cook the turkey, uncovered, basting every hour with the juices. Cover with foil if the turkey starts getting too brown.

Step 3

While the turkey is cooking, make the Cumberland sauce. Thinly pare the rind from the oranges and lemon, then cut into fine shreds. Place in a small bowl and cover with boiling water. Leave to stand for 5 minutes then drain. Squeeze the juice from the oranges and lemon.

Step 4

Melt the butter in a small pan, add the shallot and ginger and cook gently for 5 minutes until softened. Add the orange and lemon juice and shredded rind, the mustard and the port. Simmer until syrupy and reduced by half. Stir the redcurrant jelly into the sauce on a gentle heat until melted then simmer for a minute. Remove from the heat, cover and set aside.

Step 5

Remove the turkey from the oven 15-20 minutes before it is ready, removing foil if using, and spread liberally with some of the Cumberland sauce. Return to the oven and continue cooking for 15 minutes, then glaze again and return to the oven until cooked through.

Step 6

To test the turkey is cooked, insert a skewer into the thickest part of the breast and check to see if the juices run clear and there is no pink meat. Wrap tightly with foil and transfer to a warm serving plate to rest. Strain the pan juices into the remaining Cumberland sauce and bring to simmering point in a saucepan. Serve with the turkey.