24th December 2013
Cooking a turkey can be a challenge. The breasts tend to dry out before the legs are done which can lead to disaster on the big day. So to make sure your Christmas runs like a dream, this recipe keeps things basic. Butter adds moisture and a creamy taste, while the lemon, parsley and thyme add a delicious herbal infusion.
Zest of 1 lemon
A small handful of chopped fresh parsley and thyme
150g softened butter
1 fresh turkey crown breast
6 fresh bay leaves
6 balls of stuffing
6 slices of bacon
1. Preheat the oven to 200°C/fan180°C/gas 6. Beat the lemon zest, parsley and thyme into the butter.
2. Weigh the turkey crown breast and calculate the cooking time at 36 minutes per kg. Spread the flavoured butter over the turkey, put on a rack and rest over a roasting tin. Season, then loosely cover with foil.
3. Roast for 30 minutes of the calculated cooking time, then reduce the temperature to 190°C/fan170°C/gas 5 and cook for the remaining time – uncover the turkey for the last 30 minutes. Baste the turkey regularly.
4.Thread a roll of bacon, bay leaf, ball of stuffing and 2 chipolatas onto a skewer (1 skewer per guest). Repeat this process six times. Roast alongside the turkey for the last 30 minutes.
5.Rest the turkey for 20 minutes, then serve with the skewers and the usual gravy and sauces.
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