Moist turkey crown with chestnut truffle stuffing

Moist turkey crown with chestnut truffle stuffing

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)


Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 1 hr, 10 mins Plus 20 minutes brining

Skill level



Serves 4 - 6

If a huge turkey seems too much to bear and turkey sandwiches aren't your thing, opt for a crown instead of a whole bird

Nutrition and extra info

Nutrition info

Nutrition per serving (6)



  • 1½ kg turkey crown
  • 50g butter, softened
  • 1 shallot, softened
  • 200g wild mushrooms, finely chopped
  • 50ml Madeira
  • 100g chestnuts, finely chopped
  • bunch thyme sprigs
  • 3 tbsp truffle oil

For the brine

  • 3l cold water
  • 140g salt
  • 5 tbsp clear honey or brown sugar
  • 6 thyme sprigs

For the gravy

  • 1 shallot, finely chopped
  • 1 tbsp flour
  • 100ml Madeira
  • 400ml chicken stock

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  1. To make the brine, heat 200ml of the water, salt, honey or sugar and a couple of thyme sprigs in a small pan. When the salt has dissolved, stir together with the remaining water. Place the turkey in a bowl and pour over the brine. Cover and chill for 4-8 hrs.
  2. For the stuffing, heat a knob of the butter in a frying pan. When melted, add the shallot and fry for a couple of mins until softened. Add the mushrooms and fry for 5 mins until they start to turn golden. Pour over the Madeira, add the chestnuts and the leaves from 1 thyme sprig. Cook for 10 mins more until all the liquid has evaporated. Drizzle with the truffle oil and leave to cool, then mix together with the remaining butter.
  3. Remove the turkey from the brine and discard the liquid. Use kitchen paper to gently pat the meat until it’s dry all over, then use your fingers or a spoon to gently ease under the skin of the bird, making a pocket between its flesh and skin. Smear the truffle butter all over the flesh, following the contours of the breast. Brush a little more butter over the skin, then place in a roasting tin. Can chill at this stage up to 1 day ahead.
  4. Heat oven to 200C/fan 180C/gas 6. Roast for 1 hr (about 40 mins per kg). Halfway through cooking, baste with the juices and loosely cover with foil if the skin is browning. Check that the turkey is done by piercing the thickest part with a skewer – the juices should run clear. Remove from the tin and leave to rest, covered loosely with foil, for 10 mins.
  5. While the turkey is resting, make the gravy. Pour away any excess fat from the roasting tin, then place the tin over a medium heat on the hob. Tip in the shallot, then cook for a couple of mins, stirring often. When the shallot has softened, sprinkle over the flour and mix through. Slowly pour in the Madeira, scraping up any caramelised cooking juices. If the gravy starts to turn lumpy, quickly whisk out any lumps. Bring to the boil and simmer until reduced by half, then pour in the chicken stock. Simmer for 5-10 mins until lightly thickened. Strain before serving, if you like.

Recipe from Good Food magazine, January 2008

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
Wiljanew's picture

If you want succulent tasty Turkey this recipe delivers
We normally don't have turkey for Christmas - because we found it tasteless and dry -
Tried this this year and brined the turkey for 8 hours on 24th Dec - stuffed the crown as suggested and left overnight - so Christmas morning all we had to do was put it in the oven.
Yes the mushroom stuffing makes the Turkey look dark, however was very tasty
Turkey was held in a "Hostess trolley" for 2 hours ( late family arrivals) and still remained succulent and tasty.
Only thing slightly negative was the skin was not crispy - otherwise highly recommend this recipe

grimcooking's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I just used this recipe for roasting the turkey crown. I've never roasted one before and found that brining the turkey really helped. The brine I made was honey and salt only as I didn't have any thyme sprigs to hand, but the result was still far better than hoped for: turkey that wasn't dry and had a lovely flavour! Goose fat instead of truffle oil worked just as well, though I might rinse the turkey skin a little before roasting as the honey can brown the skin too much, even halfway through cooking, making it look a bit burnt, even if it isn't.

egangemi's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this for Christmas lunch and since it was my first attempt at a roast turkey, it was pretty simple and delicious. The brining overnight is definitely recommended. The truffle stuffing wasn't anything to rave about but I suppose it does help to keep the turkey juicy.