This is the full recipe for the roast turkey crown I made for Christmas for two of us. Even though this was not a full turkey, there was still plenty of meat left over to use later. Even cold or reheated, the meat is still juicy and did not dry out at all.
Ingredients
For the brine:
1 bottle of wheat beer
6 whole cloves
3 cardamom pods, crushed open
7 garlic cloves, finely chopped
Juice and rind of 1 orange
3/4 cup salt
2/3 cup soft brown sugar
3 pints cold water
1.825 kg turkey crown
To make the brine, mix all the ingredients, apart from the turkey together and stir until the salt and sugar are dissolved. Place the turkey in the brine, white meat part facing down so it remains fully submerged in the liquid. Cover and place in the fridge for 48 hours. Twenty four hours will do at a push.
For roasting the turkey:
Half a bottle of wheat beer (drink the rest)
3 cloves of garlic, finely chopped
1 onion, sliced
Two oranges, studded with 6 whole cloves each
1/4 packed of butter, softened
Paprika, salt and black pepper to season the meat
Get the turkey and butter an hour before cooking to come to room temperature.
Pre heat the oven to 160 degrees C.
Place the garlic, onion, oranges and wheat beer at the bottom of a lidded pot large enough to fit the turkey. If you haven't got one, use a roasting tray and foil to cover the turkey later. Rub the softened butter under the turkey's skin. Rub the paprika, salt and black pepper to taste into the turkey skin to taste. Place the turkey into the pot or roasting tray and cover with the lid or foil. Roast for 1 hour.
For the flavoured butter:
150g butter, melted in a small pan over the stove
3 garlic cloves, grated
3 cardamom pods, crushed open
Juice and rind of 1 orange
Place all of the ingredients into the melted butter to infuse while waiting for the 1 hour to be up on the turkey. Once the timer has gone off on the turkey, take it out of the oven, remove the lid and rub some of the butter on. Replace the lid and return to the oven at 160 degrees for another 30 minutes. When this time is up do the same again, replace the lid and place in the oven for another 30 minutes. Remove from the oven and run a skewer into the thickest part of the meat to check if is cooked through. If the juices run clear, it is ready for the next step. Rub some of the butter on the turkey again. Turn the temperature of the oven to 200 degrees and return the turkey, uncovered, in for 20 minutes until the skin turns golden and crispy. If the juices still run red or pink, rub some more butter on, cover and return to the oven covered for another half an hour. Keep checking every half an hour until cooked through. Once the skin is crispy, remove from the pot, place on a chopping board and cover while preparing the gravy.
To make the Gravy:
Place a sieve over a deep pot. Pour the cooking juices into the sieve to separate the juice from the vegetables and spices the turkey was cooked in. Squeeze the juice from the cooked oranges into the rest of the gravy before getting rid of everything in the sieve. Turn the heat to medium, bring the gravy to the boil and reduce by half until slightly thickened.
Serve alongside the turkey and roasted vegetables.
Comments