Beat mandarin zest, allspice, half the cinnamon, and white pepper into butter.
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.
Roast turkey and leave to rest.
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.
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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