HOW TO COOK A CROWN ROAST RECIPES

Name: Brined roast turkey crown & confit legs
Prep time: 30 min
Cook time: 5 h 30 min
Total time: 6 h
Yield: 10
Ingredients: 5kg turkey, legs and thighs removed, wings cut from the breast (ask your butcher to chop the neck and backbone into pieces for the gravy); 500g duck fat or goose fat; 2 bay leaves; 2 thyme sprigs; 2 sage sprigs; 1 onion, quartered; 50g butter, softened; 160g flaky sea salt; 1 tbsp black peppercorns, toasted; 6 bay leaves, crumpled up; 6 sage leaves, finely chopped; 2 tbsp soft light brown sugar; 4 tbsp lemon zest (about 6 lemons); 4 tbsp orange zest (about 4 oranges)

BRINED ROAST TURKEY CROWN & CONFIT LEGS RECIPE | BBC GOOD FOOD

Brined roast turkey crown & confit legs recipe | BBC Good Food image

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

Ingredients

5kg turkey, legs and thighs removed, wings cut from the breast (ask your butcher to chop the neck and backbone into pieces for the gravy)
500g duck fat or goose fat
2 bay leaves
2 thyme sprigs
2 sage sprigs
1 onion, quartered
50g butter, softened
160g flaky sea salt
1 tbsp black peppercorns, toasted
6 bay leaves, crumpled up
6 sage leaves, finely chopped
2 tbsp soft light brown sugar
4 tbsp lemon zest (about 6 lemons)
4 tbsp orange zest (about 4 oranges)

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

TURKEY CROWN WITH ROAST GARLIC & PANCETTA STUFFING RECIPE ...

Turkey crown with roast garlic & pancetta stuffing recipe ... image

With no bones to contend with, a turkey crown is so much easier to carve than a whole bird and the pancetta slices keep the roasted meat succulent

Provided by Good Food team

Categories Main course

Total Time 2 hours 35 minutes

Prep Time 35 minutes

Cook Time 2 hours

Yield Serves 6 with leftovers

Number Of Ingredients 21

Ingredients

2-2.5kg/4lb 8oz-5lb 8oz turkey crown
olive oil
about 10 thin slices streaky bacon or pancetta
small rosemary sprigs
1 large onion, cut into 8 wedges
4 tbsp olive oil, plus extra to drizzle
2 medium onions, chopped
3 garlic cloves, finely chopped
50g pine nuts
85g grated parmesan
6-8 slices pancetta, chopped
1 small loaf ciabatta, to give 280g/10oz breadcrumbs
4 tbsp flat-leaf parsley, chopped
1 tbsp rosemary, finely chopped
zest 1 lemon, finely grated
2 eggs, beaten
3 whole bulbs garlic, halved horizontally
1 lemon, cut into 6 wedges
4 tsp plain flour
175ml medium-sweet marsala
850ml turkey or chicken stock

Steps:

Heat oven to 190C/170C fan/gas 5. Rinse the turkey then pat dry with kitchen paper. Weigh it to calculate the cooking time, allowing 20 mins per kg, plus 70 mins (or 90 mins when roasting a crown over 4kg). Sit the turkey on a board, very lightly rub all over with olive oil and season with pepper. Lay the pancetta or streaky bacon over the top of the turkey, slightly overlapping to cover it. Tuck the slices under the bird to secure at the bottom. Insert small rosemary sprigs haphazardly between the slices. Season with pepper. Tie the crown across in 2-3 places with butcher’s string, to hold the shape together. Put the onion wedges in the middle of a large roasting tin and sit the crown on top. Cover the turkey with a loose tent of foil, then roast following your calculated time.
Make the stuffing. Heat 3 tbsp of the oil in a large frying pan. Tip in the onions and garlic, and fry for 5-8 mins until softened and starting to turn golden. Push the onions to one side of the pan, then add the pine nuts and continue to fry for 1 min more, stirring the nuts until golden. Remove from the heat and cool slightly. Stir in the remaining oil, all but a small handful of the Parmesan and the remaining stuffing ingredients. Season with salt and pepper. Loosely spoon stuffing mixture (don’t pack it down) into an oiled ovenproof dish, drizzle with a little extra olive oil, sprinkle with remaining Parmesan, then lay a sheet of baking parchment on top. Set aside. Can be made 1 day ahead and chilled.
Thirty mins before the end of the cooking time, remove the turkey and increase oven to 200C/180C fan/gas 6. If you are roasting potatoes put them in now. Roast the garlic. Remove the foil, place the garlic halves and lemon wedges around the turkey, then baste them and the turkey with the cooking juices. Return the tin to the oven and continue to roast for the final 30 mins. To test if cooked, pierce the fattest part of the crown with a skewer – the juices should run clear, not pink. If they are pink, continue to roast, checking at 10 min intervals.
Remove the turkey, garlic and lemon from the oven, transfer to a warm serving platter and rest, covered loosely with foil, for 30 mins before carving. Meanwhile, increase oven to 220C/200C fan/gas 7. Put the stuffing in the oven and bake for 20 mins, then remove the paper and bake for a further 5 mins until the stuffing is golden.
Make the gravy. Pour off any excess fat from the roasting tin but leave the juices and onions. Stir all the sticky bits from the bottom of the tin into the juices. Set tin over a medium heat, add the flour and cook, stirring continuously, for 2 mins. Pour in the Marsala and simmer for 2 mins. Pour in the stock, bring to the boil, then simmer for 5-10 mins or until reduced to your liking. Season with pepper if needed. Strain the gravy into a pan, warm through, then pour into a jug. Serve the turkey garnished with rosemary sprigs, surrounded with the roasted garlic and lemon, and accompanied by the gravy and stuffing.

Nutrition Facts : Calories 933 calories, FatContent 42 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 39 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 3 grams fiber, ProteinContent 94 grams protein, SodiumContent 2.16 milligram of sodium

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