Mediterranean-Style Turkey Crown recipe
ingredients
2 kg turkey crown, thawed if frozen
3 Tbsp (40 g) unsalted butter
10 strands saffron
4 fresh figs, halved
1 lemon, cut into 8 wedges
1 orange, cut into 8 wedges
7/8 cup (250 g) baby aubergines (egg plant), halved lengthways
bay leaves
3 Tbsp (40 g) unsalted butter
10 strands saffron
4 fresh figs, halved
1 lemon, cut into 8 wedges
1 orange, cut into 8 wedges
7/8 cup (250 g) baby aubergines (egg plant), halved lengthways
bay leaves
method
1. Preheat the oven to 190°C (375°F) gas mark 5.
2. Remove all packaging from the turkey crown, wash the turkey inside and out, and dry well with absorbant kitchen paper. Weigh the joint and calculate the cooking time, allowing 25 minutes per 500 g plus 25 minutes. Place the turkey in the roasting tin.
3. Melt the butter with the saffron strands and leave to stand for 10 minutes before brushing the saffron butter over the turkey. Loosely cover with greased foil and roast for the calculated cooking time.
4. Remove the foil 45 minutes before the end of the cooking time and return to the oven. Twenty minutes before the end of the cooking time, add the fruit and aubergines, turning once during the cooking.
5. Remove the turkey from the oven and leave to rest for 10-15 minutes before carving.
6. Serve the turkey with the fruits, aubergines and bay leaves.
2. Remove all packaging from the turkey crown, wash the turkey inside and out, and dry well with absorbant kitchen paper. Weigh the joint and calculate the cooking time, allowing 25 minutes per 500 g plus 25 minutes. Place the turkey in the roasting tin.
3. Melt the butter with the saffron strands and leave to stand for 10 minutes before brushing the saffron butter over the turkey. Loosely cover with greased foil and roast for the calculated cooking time.
4. Remove the foil 45 minutes before the end of the cooking time and return to the oven. Twenty minutes before the end of the cooking time, add the fruit and aubergines, turning once during the cooking.
5. Remove the turkey from the oven and leave to rest for 10-15 minutes before carving.
6. Serve the turkey with the fruits, aubergines and bay leaves.
serving amount
serves 4 - 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
