4.5 kg (10 lb) oven ready turkey crown, thoroughly thawed if frozen
For the stuffing
100 g (6 oz) bulghur wheat
1 small red pepper, deseeded and chopped
6 spring onions, trimmed and chopped
2 oz (50 g) raisins
2 oz (50 g) pistachio nuts, roughly chopped
2 oz (50 g) dates, pitted and chopped
1 tsp ground cinnamon
salt and freshly ground black pepper
2 tbsp freshly chopped dill
1 tbsp freshly chopped parsley
1 medium egg, beaten
1 onion, peeled and cut into wedges
fresh herbs
pistachio nuts and grilled baby aubergines (egg plant)
dill sprigs to garnish
1 small red pepper, deseeded and chopped
6 spring onions, trimmed and chopped
2 oz (50 g) raisins
2 oz (50 g) pistachio nuts, roughly chopped
2 oz (50 g) dates, pitted and chopped
1 tsp ground cinnamon
salt and freshly ground black pepper
2 tbsp freshly chopped dill
1 tbsp freshly chopped parsley
1 medium egg, beaten
1 onion, peeled and cut into wedges
fresh herbs
pistachio nuts and grilled baby aubergines (egg plant)
dill sprigs to garnish
method
1. Preheat the oven to 190°C/375°F/gas mark 5 ten minutes before cooking.
2. Drain the bulghur wheat, squeezing out as much as of the excess water as possible, then stir in the remaining stuffing ingredients.
2. Weigh the turkey crown and calcualte the cooking time. Place upside down in the roasting tin and place the onion and herbs in the open body cavity. Cook in the oven for the calculated cooking time .
3. Turn the right way up 30 minutes before the end of the cooking time, and discard the foil of using.
4. Test if cooked by piercing the thickest part with a long clean skewer or knitting needle. If the juices run clear, it is ready. If a little pink then return to the oven and cook a little longer.
5. Once cooked, remove the turkey crown from the oven and place on the serving platter. Cover with tinfoil and a clean towel and leave for at least 15 minutes. This will make the turkey easier to carve.
6. Garnish and serve with freshly cooked vegetables of your choice.
Cook's note:
For cooking times allow 15 minutes per 450 g (1 lb) if cooking uncovered and 18 minutes per 450 g (1 lb) if cooking covered.
For the stuffing
1. Lightly rinse the turkey crown and pat dry. Place the bulghur wheat in a bowl, cover with plenty of water and leave for 30 minutes.2. Drain the bulghur wheat, squeezing out as much as of the excess water as possible, then stir in the remaining stuffing ingredients.
For the turkey
1. Use the stuffing to fill the neck cavity securing the flap over the stuffing with either a skewer or with a trussing needle and fine twine. Any extra stuffing can be placed in an ovenproof dish, covered with tinfoil and cooked in the oven for the last 15 minutes of cooking time.2. Weigh the turkey crown and calcualte the cooking time. Place upside down in the roasting tin and place the onion and herbs in the open body cavity. Cook in the oven for the calculated cooking time .
3. Turn the right way up 30 minutes before the end of the cooking time, and discard the foil of using.
4. Test if cooked by piercing the thickest part with a long clean skewer or knitting needle. If the juices run clear, it is ready. If a little pink then return to the oven and cook a little longer.
5. Once cooked, remove the turkey crown from the oven and place on the serving platter. Cover with tinfoil and a clean towel and leave for at least 15 minutes. This will make the turkey easier to carve.
6. Garnish and serve with freshly cooked vegetables of your choice.
Cook's note:
For cooking times allow 15 minutes per 450 g (1 lb) if cooking uncovered and 18 minutes per 450 g (1 lb) if cooking covered.
serving amount
serves: 8
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