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I cook my turkey in a brown paper bag soaked throughout with melted butter. The turkey cooks in about 3 hrs and always comes out moist and juicy. I also rub butter and spices (salt, pepper, paprika) all over the bird before putting it inside the paper bag and stapling the bag sealed shut. No need for basting!.

12 Comments | Tags: Cooking, Crown, During, From, Getting, Stop, Tips, Turkey

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.

15 Comments | Tags: Cooking, Crown, Moist, Tips, Turkey