Turkey crown with lemon & sage butter
This recipe makes cooking Christmas dinner a doddle. It's also super easy to carve
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hour 40 minutes
- Heat the oven to 200C/fan 180C/gas 6. Loosen the skin on the turkey crown by carefully sliding your fingers between the skin and breast at the neck end. With a bit of wiggling, it should loosen quite well. Mix the butter with the sage and lemon zest and push this under the skin, smoothing it around as much as possible. Lay the lemon slices in a roasting tin and sit the turkey on top. Pour in the white wine. Score a waist around each onion, cutting through the first couple of layers and pushing a thyme sprig into the centre of each. Sit them around the turkey. Roast for 1 hour and 20 minutes or until the crown is cooked through. Pierce the thickest part of the meat through to the bone with a skewer to check that the juices are clear.
- Lift the turkey and onions out onto a carving plate or board and cover with foil and a tea towel and rest for 30 minutes. Throw away the lemon slices.
- Just before serving, put the roasting tin over a low heat and add the stock, bubble everything together, scraping the bottom of the pan and adding any juices that have come out of the turkey. Strain (although not if you like the bits) into a warm jug. Decorate the turkey with watercress, if using, and serve with the gravy.
Per serving
492 kcalories, protein 72.2g, carbohydrate 7.1g, fat 16.3 g, saturated fat 6.7g, fibre 1.0g, salt 0.59 g
Recipe from olive magazine, January 2008.
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http://www.bbcgoodfood.com/recipes/4992/
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Ingredients
- 1 turkey breast crown , about 2kg
- 2 tbsp butter , softened
- a few leaves sage , finely chopped
- 1 lemon , zested and then thickly slice the lemon
- 200ml white wine
- 8 small red onions , peeled and roots trimmed
- 8 sprigs thyme
- 200ml chicken stock
- watercress to serve, optional
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hour 40 minutes
Ingredients
- 1 turkey breast crown , about 2kg
- 2 tbsp butter , softened
- a few leaves sage , finely chopped
- 1 lemon , zested and then thickly slice the lemon
- 200ml white wine
- 8 small red onions , peeled and roots trimmed
- 8 sprigs thyme
- 200ml chicken stock
- watercress to serve, optional
Per serving
492 kcalories, protein 72.2g, carbohydrate 7.1g, fat 16.3 g, saturated fat 6.7g, fibre 1.0g, salt 0.59 g
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17 December 2007
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08 January 2008
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