2006-12-22 03:06:06 · 17 answers · asked by rodders 1 in Food & Drink ➔ Ethnic Cuisine
Turkey Crown
2 kg turkey crown, thawed if frozen
3 Tbsp (40 g) unsalted butter
10 strands saffron
4 fresh figs, halved
1 lemon, cut into 8 wedges
1 orange, cut into 8 wedges
7/8 cup (250 g) baby aubergines (egg plant), halved lengthways
bay leaves
1. Preheat the oven to 190°C (375°F) gas mark 5.
2. Remove all packaging from the turkey crown, wash the turkey inside and out, and dry well with absorbant kitchen paper. Weigh the joint and calculate the cooking time, allowing 25 minutes per 500 g plus 25 minutes. Place the turkey in the roasting tin.
3. Melt the butter with the saffron strands and leave to stand for 10 minutes before brushing the saffron butter over the turkey. Loosely cover with greased foil and roast for the calculated cooking time.
4. Remove the foil 45 minutes before the end of the cooking time and return to the oven. Twenty minutes before the end of the cooking time, add the fruit and aubergines, turning once during the cooking.
5. Remove the turkey from the oven and leave to rest for 10-15 minutes before carving.
6. Serve the turkey with the fruits, aubergines and bay leaves.
2006-12-22 03:08:53 · answer #1 · answered by Steve G 7 · 1⤊ 0⤋
I always put plenty of butter under the crown skin, just lift the skin gently with your fingers or the back of a fork and poke the butter in,cover the crown with bacon, also I find putting a peeled raw potatoe in the cavity stops it from drying out.
2006-12-22 04:19:39 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Just looked at your answers so far, good ideas there, but may I add, cook it slow, not in a hot oven.
Take plenty of time to allow slow cooking. Cook at no more than 150, for extra time.
First 30 minutes, pre-heated oven at 200, then reduce.
At the start I use melted butter to pour over, then add sage and black pepper, or any other ingredients you wish to add.
Cover with foil, and baste at regular intervals.
Hope this helps along with your other answers.
But cook longer with less heat. I am no expert, but I always get good results.
2006-12-22 03:39:50 · answer #3 · answered by Dr David 6 · 2⤊ 0⤋
Start cooking it upside down for half the cooking time, then turn it over the right way for the rest of the cooking time and dress the skin with slices of lean back bacon with a good ridge of fat on each slice. Baste it every 1/2 hour.
2006-12-22 03:16:12 · answer #4 · answered by bumbleboi 6 · 1⤊ 0⤋
cook in one of those cooking bags first, then cut it open at the end to brown. you could also cover the whole turkey pan with foil and again brown for the last 10 minutes. keep basting it every 15 minutes if you choose not to cover with anything...and it will stay moist.
2006-12-22 03:10:06 · answer #5 · answered by hrt 2 · 0⤊ 0⤋
best results put the bird up side down place some goose or lard on top, Then put baking foil over the bird and tray but leave some space so it works like an oven , roast as usual, at the last 10-15 minutes remove foil turn bird over and brown.
2006-12-22 03:21:32 · answer #6 · answered by Peter T 2 · 0⤊ 0⤋
loads of butter on outside and another trick is if you stick streaky bacon under the skin when you prepare you can also put bacon on top of turkey and baste regularly. remember keep tin fiol on until last 45 to 30 minutes
2006-12-22 03:09:59 · answer #7 · answered by Nutty Girl 7 · 2⤊ 0⤋
Cover the turkey(breast up) with double layer foil.only uncover at the end to brown.
2006-12-22 03:57:45 · answer #8 · answered by obsedian909 2 · 1⤊ 0⤋
you have to take the crown off first
2006-12-22 03:13:48 · answer #9 · answered by nobody 5 · 0⤊ 0⤋
Rub in plenty of butter
2006-12-23 05:59:01 · answer #10 · answered by shirley m 4 · 0⤊ 0⤋