We all have our favourite dishes when it comes to poultry – well….. here’s one of mine – Turkey Crown with Sage & Garlic. – what a gorgeous tasty looking bird this is! Nice and moist same time the skin is very crispy. Its does not even need stuffing as the bird itself is full of flavour. One of the secrets to getting a turkey to remain moist and full of flavour is the way it is basted, or in this case, injected with beautiful marinade. (I was inspired to create the marinade during a BBQ event that I went to last summer) Using a cook’s syringe to do this will also inflate the bird, so instead of having a little meat, you end up with double the amount!
Apparently that’s what is often done, so when you see a plump looking bird on the supermarket shelves, it could have been bulked up by injection (often with water)
So…. why we wait until Christmas or Easter to eat this low-fat beautiful turkey? I think, cooked correctly, you will start enjoying turkey at any time throughout the year. I always try to buy a whole turkey and not just a crown, although no one eat the legs or the wings (although they’re great for making soup) but it’s usually cheaper to get whole turkey then just a crown. So this is what I do – I separate the wings to make a soup, Turkey and Pasta Soup then a use the legs for a good stew, the back for a lovely stock, and then I am left with the crown – perfect. In another recipe, I will show you some tasty ideas for the rest of the bird.
In the meantime, let’s see how best to cook this beautiful bird: