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Easy Carve Turkey

ingredients

serves 4 - 6
2 kg butter basted turkey joints
2 tbsp cranberry sauce
6 tbsp maple syrup
500 g baby carrots, scrubbed well and halved
1 Brussels sprout tree
2 tbsp (1 oz) 25 g butter
1/2 cup (80 g) whole blanched almonds

method

1. Preheat the oven to 190°F, 375°C, gas mark 5.

2. Remove the sleeve and outer film from the turkey joint container.

3. Mix the cranberry sauce and 4 tbsp maple syrup together, and brush over the joint. Cover loosely with greased foil. Place in the oven and cook for 1 1/2 to 1 3/4 hours.

4. Meanwhile, cut the Brussels sprouts off the stem and score each with a cross on the base. Cook the carrots and sprouts in boiling salted water for 8-10 minutes and drain well.

5. Brown the almonds in a clean dry saucepan over a moderate heat until golden brown. Add the butter and remaining syrup, then the vegetables and heat throughly.

6. Leave the turkey to stand for 10 minutes before carving.

7. Serve with the vegetables.

8. Always check that the turkey is cooked thoroughly and that the juices run clear when a skewer is inserted into the thickest part of the thigh.

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