A turkey crown kiev served on a plate

Turkey crown kiev

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Prep: 45 mins Cook: 2 hrs plus resting

More effort

Serves 6

Apply the flavours of a chicken kiev – garlic, parsley and butter – to a succulent turkey crown, and you'll be in for a treat. It's a great Christmas main

Nutrition and extra info

Nutrition: Per serving

  • kcal744
  • fat45g
  • saturates25g
  • carbs18g
  • sugars2g
  • fibre3g
  • protein64g
  • salt1.3g
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Ingredients

  • 2kg turkey crown
    Turkey

    Turkey

    terk-ee

    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 200g ciabatta, baguette or sourdough, preferably stale
  • garlic bulbs, lemons and shallots, halved, plus fresh herbs, to serve (optional)
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

For the garlic butter

  • 250g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 5 garlic cloves, finely chopped or grated
  • small bunch of parsley, finely chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 lemon, zested and juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. To make the garlic butter, place all the ingredients in a bowl and season well. Mash with a fork until well combined and set aside. Can be prepared up to a day ahead and chilled, or made two weeks ahead and frozen (allow to soften before using).

  2. Sit the turkey crown on a board with the thicker part of the breast facing away from you. Using your hands, make two pockets between the skin and the meat, then get a long, thin-bladed knife and insert it lengthways into each pocket to make them deeper. Tip some of the garlic butter into a piping bag and pipe as much as you can into each pocket. Reserve about 3 tbsp of the garlic butter, then smear the rest under and all over the skin, so the crown is completely covered.

  3. Heat the oven to 190C/170C fan/gas 5. Sit the crown in a roasting tin, skin-side up, and roast for 30 mins. Baste with the juices and return to the oven, then baste again after another 30 mins. At this stage you can also put the halved garlic bulbs, lemons and shallots in the oven, if using, but in a separate baking tray. Continue roasting for a final 30 mins (1½ hrs total) until golden. Meanwhile, blitz the bread into rough crumbs in a food processor. Check the turkey with a cooking thermometer – it should read 65C. Remove it from the oven and the tin, then leave on a warm platter to rest for 20-30 mins. Remove the garlic, lemons and shallots from the oven as well and cover to keep warm. 

  4. Turn the oven up to 210C/190C fan/gas 7. Stir the breadcrumbs into the roasting tin and put in the oven, stirring occasionally, until golden and crisp. Melt the reserved garlic butter in a pan or microwave. To serve, carve the turkey crown into slices, drizzle with some of the melted butter and scatter over the crispy crumbs. Garnish with the roasted garlic bulbs, lemon halves, shallots and some fresh herbs, if you like.

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