2 small oranges, one thinly sliced, one cut in half
2 tsp chopped thyme leaves
450ml/¾ pint hot turkey or chicken stock
3 tbsp plain flour
splash Worcestershire sauce
salt and freshly ground black pepper
2 tbsp soy sauce
1-2 tbsp vegetable oil
6 tbsp port
50g/1¾oz butter, softened
2.2kg/4lb 14oz turkey crown