Turkey crown kiev
With chicken kiev firmly back in fashion, we’ve applied the same irresistible garlic and parsley flavour and butter-basted succulence to this turkey crown, complete with crunchy breadcrumb coating.
QServes 6
QPrep 45 mins plus resting
QCook 2 hrs
2kg turkey crown garlic bulbs, lemons and shallots, halved,
plus fresh herbs, to serve (optional) 200g ciabatta, baguette or sourdough,
preferably stale
FOR THE GARLIC BUTTER
250g butter, softened
5 garlic cloves, finely chopped or grated small bunch of parsley, finely chopped 1 lemon, zested and juiced
1 Put all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, and set aside. Can be prepared up to a day ahead and chilled, or made two weeks ahead and frozen (defrost before using).
2 With the thicker part of the breast facing away from you, use your hands to make two pockets between the skin and meat, then get a long, thin-bladed knife and insert it lengthways into each pocket to make them deeper. Tip some of the garlic butter into a piping bag and pipe as much as you can into each pocket. Reserve about 3 tbsp, then smear the rest under and all over the skin, so the crown is completely covered.
3 Heat the oven to 190C/170C fan/gas 5. Roast the crown in a roasting tin, skin-side up, for 30 mins. Baste with the juices and return to the oven, then baste again after another 30 mins. At this stage, add the garlic, lemons and shallots to a separate baking tray in the oven, if using. Continue roasting for a final 30 mins until golden.
4 Meanwhile, blitz the bread to rough crumbs in a food processor. Check the turkey with a cooking thermometer – it should read 65C. Transfer to a warm platter to rest. Remove the garlic, lemons and shallots from the oven as well, and cover to keep warm. Turn the oven up to 210C/ 190C fan/gas 7. Stir the breadcrumbs into the roasting tin and put in the oven, stirring occasionally, until golden and crisp. Melt the reserved garlic butter in a pan.
5 Carve the turkey crown into slices, drizzle with some of the melted garlic butter and scatter over the crispy crumbs. Garnish with the roasted garlic bulbs, lemon halves, shallots and some fresh herbs, if you like.
PER SERVING 744 kcals, fat 45g, saturates 25g,
carbs 18g, sugars 2g, fibre 3g, protein 64g, salt 1.3g