Christmas brined turkey crown
Discover this Christmas classic turkey for your menu! The brining is a great technique to add extra flavour and juiciness and avoid the turkey drying out while roasting. This turkey goes well with brussel sprouts and baked potatoes.
Poultry
Main courses
Ingredients
Christmas brined turkey crown
−
+
€0.42
For the brine:
Dried sage
/g
5.0 g
0%
Cloves
/g
1.0 g
0%
Water cold
/l
5.0 l
0%
Caster sugar
/g
300.0 g
0%
Onion
/g
150.0 g
0%
Cinnamon (sticks)
/g
10.0 g
0%
Knorr® Professional Chicken Powder Bouillon 1kg
/g
150.0 g
0%
Orange
/g
100.0 g
0%
For the turkey:
Turkey Crown
/kg
3.5 kg
0%
Butter
/kg
100.0 kg
0%
/
For the brine:
-
Dried sage 5.0 g
-
Cloves 1.0 g
-
Water cold 5.0 l
-
Caster sugar 300.0 g
-
Onion 150.0 g
-
Cinnamon (sticks) 10.0 g
-
Orange 100.0 g
For the turkey:
-
Turkey Crown 3.5 kg
-
Butter 100.0 kg
Preparation
-
For the brine:
- Bring the water, sugar, sage, clove, cinnamon, onion, KNORR Chicken Powder Bouillon and water to the simmer allowing the sugar has dissolved.
- Cut the orange in half and add to the water.
- Remove from the heat and allow to cool completely.
-
For the turkey:
- Remove the wish bone from the crown.
- Place the turkey in to the brine then chill for 4-5 hours or overnight.
- Remove the turkey from the brine and dry the turkey well.
- Preheat the oven to 200°C.
- Soften the butter then spread over both breasts.
- Place the turkey crown into a roasting tray cover with foil then roast for 45 min.
- Remove the foil from the turkey then continue to cook for a further 45 min. or until cooked through.
-
To serve:
- Remove the turkey from the oven then cover loosely with foil and allow to rest for 30 min.
- Carve either side of the breast bone and serve with the traditional accompaniments.
