Turkey Crown with Sage & Garlic

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Turkey Crown with Sage & Garlic

Turkey Crown with Sage & Garlic

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:

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Turkey Crown with Sage & Garlic
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Course
Prep Time 15 minutes
Cook Time 2h50 minutes
Passive Time 20 minutes
Servings
portions
Ingredients
For the basting/marinade
For the turkey
Course Main Course
Prep Time 15 minutes
Cook Time 2h50 minutes
Passive Time 20 minutes
Servings
portions
Ingredients
For the basting/marinade
For the turkey
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
For the marinade:
  1. In a mini food processor or grinder, add the shallots, sage leaves, parsley, lemon juice and the melted butter then blitz until all liquid. I have washed and prepared the turkey, but I only need the crown - the rest I will freeze for other dishes.
  2. Have the crown ready to inject with the marinade then set aside.
To cook the turkey:
  1. Preheat the oven gas mark 5/190c, (make sure the oven is very hot before you add the turkey)
  2. Have the turkey ready, loosen the skin, lift slightly then inject under the skin and what doesn't go through the needle, spread with your fingers under the skin.
  3. You will see the turkey breast has risen, this is caused by the marinade that you just injected in.
  4. Have a large roasting tray ready, pour in the water then add the sliced onion, then sit the turkey back down on the onion, but not touching the water, then cover with tin foil (the foil must not touch the bird)
  5. Place the turkey on the middle shelf and cook for 2 hours, then take the foil off to brown the top for about 50 mins.
  6. The turkey by now should ready cooked - remove from the oven.
  7. Put aside then cover with the foil again and also a damp cloth. Let it rest for 20 minutes at least.
  8. Serve with your choice of table vegetables and juice.
Recipe Notes

The reason for the damp cloth is so the turkey will keep hot.

links for the veg and potatoes Baby Carrots with Butter and Tarragon and Roasted Potatoes with Sage & Garlic and The Best Cauliflower Cheese these are my favourites.

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