Roast Turkey Crown With Trimmings
Tip: Use the juices that have collected in the bottom of the drawer to make a delicious gravy.
Prepared with
Ingredients
- 2.21lbs whole turkey crown
- 0.7oz soft butter
- Few sprigs thyme
- 4 slices of Pancetta
- Salt and pepper, to taste
- 4 Stuffing balls
- 4 Pigs in blankets
For the vegetables
- 17.5oz Maris Piper or roasting potatoes
- 5.25oz small carrots peeled and cut in half lengthways
- 5.25oz small parsnips (approx. 2), peeled and cut into 4 lengthways
- 5.25oz Brussels sprouts
- 2 tbsp sunflower oil
- Few sprigs rosemary, roughly torn
Instructions
Step 1
Carefully lift up skin of turkey crown to loosen and smear two thirds of butter under skin and the remainder on top. Place a few sprigs of thyme under skin. Season crown with salt and pepper. Arrange pancetta slices on top, securing with a cocktail stick.
Step 2
In a bowl, place the prepared vegetables with oil, toss and season to taste.
Step 3
Insert the crisper plates into both drawers. Place the turkey pancetta side down in Zone 1 drawer. Select Zone 1, turn the dial to select ROAST, set temperature to 190°C and set time to 40 minutes. Select Zone 2, turn the dial to select AIR FRY, set temperature to 190°C and set time to 35 minutes. Select SYNC. Press the dial to begin cooking.
Step 4
After 25 minutes, turn turkey crown over. Add stuffing balls and pigs in blankets around turkey and re-set temperature to 160°C. Add rosemary to vegetables in Zone 2 drawer and give them a shake or turn. Insert drawers to begin cooking.
Step 5
Check and turn the vegetables again a couple of times before the cooking time is up so they cook and brown more evenly. Cooking is complete when turkey reaches 75°C. Let it rest for 10 minutes before carving. Serve with trimmings and vegetables.