BRINED ROAST TURKEY CROWN & CONFIT LEGS RECIPE | BBC GOOD …
Always wanted to know how to get your turkey breast succulent, and the leg meat falling off the bone? Dry-brining tenderises and adds lots of flavour
Provided by Chelsie Collins
Total Time 6 hours
Prep Time 30 minutes
Cook Time 5 hours 30 minutes
Yield 10
Number Of Ingredients 14
Steps:
- Up to four days before, make the brine by combining the salt, peppercorns, bay, sage and sugar using a pestle and mortar, or crush with the end of a rolling pin in a bowl. Stir through both zests and spoon roughly 1/ 3 into a large resealable bag and the rest in another bag to chill.
- Put the turkey legs and wings in the bag with 1/ 3 of the brine and shake well to coat the skin, then leave overnight in the fridge.
- The next day, heat oven to 120C/ 100C fan/gas 1. Rinse the brine from the legs and wings and pat dry. Put the duck fat in a roasting tin, melt in the oven for 5 mins, then add the turkey pieces (they should be submerged in the fat). Cook in the middle of the oven for about 4 hrs or until the legs are tender. Leave to cool, then cover and chill overnight, or up to three days.
- On Christmas Eve, cover the turkey crown in the remaining dry brine and chill in the fridge overnight.
- In the morning, take the crown out the fridge 1 hr before roasting, rinse off the brine and pat dry with kitchen paper. Take the confit legs, thighs and wings out the fridge and leave to come to room temperature so they are easily released from the fat. Take out and put on a baking tray ready to reheat later. Strain the fat and set aside ready to cook the potatoes.
- Heat oven to 190C/170C fan/gas 5 and line a large shallow roasting tin with foil. Set a wire rack on top, scatter the herbs and onion across and sit the crown on top. Rub the butter all over the skin and season well. Roast, uncovered, for 40 mins, then cover with foil and cook for another 30 mins. Remove the foil, and cook for a final 15-20 mins. To test if the turkey is cooked, insert a skewer into the thickest part of the breast – the juices should run clear. Transfer to a platter, cover with foil and leave to rest for at least 30 mins.
- Meanwhile, reheat the confit legs and wings in the oven for 30 mins or until the skin has crisped up. Add to the platter with the crown and carve.
Nutrition Facts : Calories 645 calories, FatContent 31 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 2 grams carbohydrates, SugarContent 1 grams sugar, ProteinContent 90 grams protein, SodiumContent 2.3 milligram of sodium
HARISSA CHICKEN TRAYBAKE RECIPE | BBC GOOD FOOD
Everyone loves an easy traybake, this chicken dish with spicy harissa paste is roasted to perfection with garlic, potatoes and cherry tomatoes
Provided by Charlie Clapp
Categories Dinner, Lunch, Main course, Supper
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 190C/170C fan/gas 5. Score deep lines all over the chicken legs, then rub in the harissa. Season well and place in a roasting tin. Scatter the garlic over and around the chicken. Squeeze the lemon wedges over, then place them in the tin with the cherry tomatoes, potatoes and olives. Season, drizzle over the oil and toss briefly to mix everything together.
- Cook in the oven for 45 mins-1 hr until the chicken is cooked through and golden. Serve with salad, if you like.
Nutrition Facts : Calories 619 calories, FatContent 40 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 18 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 4 grams fiber, ProteinContent 43 grams protein, SodiumContent 1.1 milligram of sodium
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