Wed, 11 December 2019
Preparation Time: 30 minutes
Cooking Time: Up to 1-½ hours
Serves: 8
1.5kg Turkey Crown
For the Rub
40ml extra virgin olive oil
2 tsps. fresh rosemary, finely chopped
2 tsps. fresh thyme, finely chopped
3 cloves of garlic, finely chopped
Salt and pepper, to season
Stuffing Balls
60g butter
1 red onion, finely chopped
2 cloves of garlic, finely chopped
Zest and juice of 1 lemon
50g dried cranberries
50g dried apricots
1 egg, lightly beaten
175g fresh white breadcrumbs
2 tablespoons of freshly chopped rosemary
2 tablespoons of freshly chopped thyme
225g sausage meat (optional)
salt and pepper, to taste
1 tablespoon of sunflower oil (for the stuffing balls)
Instructions:
Stuffing balls, make in advance (1 day):
Gently heat butter in a pan and sauté the onion and garlic for 4 minutes until soft, not browned. Add the lemon zest and juice, cranberries and apricots. Cook until soft, and remove from heat.
In a large bowl, mix remaining stuffing ingredients with onions mixture. Season.
Shape the stuffing into balls, similar to the size of golf balls. In a frying pan with sunflower oil, lightly fry whilst turning. Allow to cool and place in the fridge.
Note: Cook with the turkey crown, 30 minutes before the turkey is due to come out of the oven, basting with the juices.
Rosemary rub/glaze.
In a small bowl, mix the olive oil, garlic, rosemary, thyme, black pepper and salt. For best results, mix with an electric hand blender. Set aside.
Instructions:
Preheat the oven to 200°C/ 180°C fan/Gas 6. Place the turkey crown in a roasting tin and brush over the glaze/rub.
Roast for 1-1½hrs, basting occasionally, then transfer to a platter; cover with foil for 20-30 minutes.
