Roast Turkey Crown & Stuffing
Easy
If you like a bit of turkey but don’t want to be eating leftovers for weeks, especially if it’s for a special occasion and you’re going to serve it with all the other trimmings and sides, this is a great alternative. This is a half-crown (or single turkey breast) roast prepared with a delicious flavoured butter. Depending on the size of the turkey breast that you buy, this will feed 4-6 people, or 2-4 people with enough for a cheeky sambo the next day! We suggest going to your local butcher to find the best quality. Serve on a bed of our delicious Cranberry & Walnut Sourdough Stuffing
SERVE
4-6
Roast Turkey Crown & Stuffing
Easy
Introduction
If you like a bit of turkey but don’t want to be eating leftovers for weeks, especially if it’s for a special occasion and you’re going to serve it with all the other trimmings and sides, this is a great alternative. This is a half-crown (or single turkey breast) roast prepared with a delicious f
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Ingredients
- 1.2kg half-crown turkey, boneless & with skin
- 1 stalk celery
- 1 large carrot
- 30g butter, softened
- 1 clove garlic, minced
- 1 tsp chopped thyme
- Zest from ½ orange (or 1 clementine)
- 2-3 tsp flaky salt
- 1 tsp ground black pepper
- 125ml chicken stock
- 75g butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- ½ bunch fresh parsley, roughly chopped (with stems)
- 2 tsp chopped fresh thyme
- 2-3 sage leaves, finely minced
- 1 (day-old) sourdough baguette (+- 450g)
- 200g breadcrumbs
- 100g walnuts, roughly chopped
- 50g dried cranberries
- Salt & pepper
- 375ml chicken stock
CRANBERRY & WALNUT STUFFING:
Method
- 1. Leave turkey breast to sit out at room temperature (in its original packaging) for about 20-30 minutes before preparing.
- 2. When you’re ready to cook, pre-heat oven to 170°C / 150°C fan assisted. Cut the celery stalk into 3 or 4 pieces and place in the bottom of a roasting tin. Cut the carrot in half lengthways, then cut each half into 2 or 3 pieces. Place these with the celery in the roasting tin.
- 3. In a small bowl, mix the butter with the garlic, thyme, and zest.
- 4. With clean hands, gently separate the skin from the meat of the crown, leaving the skin attached around the edges.
- 5. Stuff the pocket that’s been created under the skin with the flavoured butter. Once all the butter has been pushed under the skin, gently press on the skin to spread the butter all over the top of the breast in an even layer.
- 6. Lay the half-crown on top of the vegetables in the roasting tin and season the turkey with flaky salt and black pepper, then add the chicken stock to the roasting tin.
- 7. Roast in the pre-heated oven until turkey is cooked through and the skin is golden, about 90 minutes (or follow cooking instructions on the packaging.)
- 8. Remove from the oven then transfer turkey crown to a clean dish. Cover with tinfoil and a clean kitchen towel and leave to rest for at least 20 minutes.
- 9. While turkey is resting, use the juices to prepare a gravy and to carry on with your other side dishes.
- 10. TIP: You can prepare the turkey the day before. Once stuffing with the flavoured butter, place it in an empty dish and cover with clingfilm then place in the fridge. Before roasting, allow to sit at room temperature, still covered, for about 30-40 minutes. Continue with preparations as stated above.
- 11. To prepare the stuffing, either do this while turkey is cooking or this can be made on it's own.
- 12. Pre-heat oven to 180°C / 160°C fan assisted.
- 13. Place butter in a pan and melt over medium heat. Add the onion and cook until onion is tender, stirring occasionally, about 5 minutes. Add the garlic and herbs and cook until fragrant, another 30 seconds to 1 minute. Remove from heat.
- 14. While onion is cooking, cut the baguette into thick slices, then cut the slices into chunky cubes.
- 15. Transfer the bread cubes to a large roasting tray along with the breadcrumbs, walnuts, and dried cranberries. Pour the onion mixture on top then season lightly with some salt and pepper. Give everything a good mix.
- 16. Finally, pour the chicken stock over and toss lightly.
- 17. Bake in the pre-heated oven until golden on top, about 20 minutes. Remove from oven and taste for seasoning, add a bit more salt and pepper if needed, then serve.
- 18. Serve stuffing on a large platter and slice the turkey to sit on top.
