Beat mandarin zest, allspice, half the cinnamon, and white pepper into butter.
2
Lift skin from neck of turkey and use your fingers to ease it away from breast meat. Push flavoured butter evenly under skin, smoothing down. Pull skin flap under turkey.
3
Roast turkey and leave to rest.
4
Warm oil in a frying pan and gently fry garlic and chilli for 2 minutes. Stir in remaining cinnamon, cumin and turmeric, fry 30 seconds then pour in juice and add honey. Simmer for about 6 minutes until reduced to a syrupy glaze. Cool for 5 minutes, then add mandarin segments. Set aside.
5
To serve, reheat, spoon into a bowl and garnish with coriander. Serve alongside turkey.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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