Roast turkey crown with port gravy and pork stuffing
The perfect Sunday roast for Pubs. Try this turkey recipes and serve your guests a heartwarming main course with a good portion of port gravy.
Poultry
Main courses
Ingredients
Roast turkey crown with port gravy and pork stuffing
−
+
€0.0
For the turkey:
Turkey Crown
/kg
3.0 kg
0%
Salt
/g
1.0 g
0%
Ground black pepper
/g
1.0 g
0%
Butter
/g
50.0 g
0%
For the stuffing:
Sausage meat
/g
500.0 g
0%
Prunes canned in juice, drained
/g
100.0 g
0%
Sage, chopped
/g
5.0 g
0%
Streaky bacon
/g
100.0 g
0%
For the gravy:
White Chicken Stock (scratch)
/l
2.0 l
0%
Port wine
/ml
200.0 ml
0%
/
For the turkey:
-
Turkey Crown 3.0 kg
-
Salt 1.0 g
-
Ground black pepper 1.0 g
-
Butter 50.0 g
For the stuffing:
-
Sausage meat 500.0 g
-
Prunes canned in juice, drained 100.0 g
-
Sage, chopped 5.0 g
-
Streaky bacon 100.0 g
For the gravy:
-
White Chicken Stock (scratch) 2.0 l
-
Port wine 200.0 ml
Preparation
-
For the turkey:
- Season the turkey crown and rub the butter over the top then roast for approximately 90 min. or until just cooked, turn upside down midway through cooking.
- When cooked, allow the turkey to rest in a warm place until needed.
-
For the stuffing:
- Chop the prunes and sage then mix with the pork meat.
- Lay out bacon onto a sheet of foil and place the stuffing on top in a large sausage shape.
- Wrap the bacon around the stuffing and encase in the foil, twist each end of the foil like a Christmas cracker and ensure that the meat is tightly bound.
- Roast the stuffing for approx. 50 min.
-
For the gravy:
- Bring the stock and port to the boil and reduce by half then simmer for at least 30 min. to reduce and adjust seasoning.
-
At service time:
- Remove both breasts from the turkey crown and then carve against the grain to order.
- Serve a thick slice of stuffing and generous portion of gravy with the turkey, and add the vegetable garnishes of your choice.
