Poultry Recipes | Brined Turkey Crown | Red Tractor

Poultry

Alex James Brined Turkey Crown

Added 21 Apr 2016
This is a lovely festive Christmas recipe that produced a very moist and flavoursome bird. Being a crown it cooks a lot quicker than a full turkey too.

Ingredients:

  • Large sized Red Tractor Turkey Crown  (Choose the size to suit your family gathering – Approx 3.15kg serves around 9 people)
  • 2 litres of fruit cider
  • 200g salt
  • 1 cinnamon stick
  • 4-5 star anise
  • 10 black peppercorns
  • 10 juniper berries
  • 2 large spoonfuls of honey
  • 2 onions roughly chopped
  • 2 satsumas roughly chopped
  • Butter

Method:

Brine mixture:
  1. Add cider, salt, cinnamon stick, star anise, peppercorns, juniper berries, honey, onions and satsumas into a large saucepan.
  2. Bring to the boil and simmer for 10 minutes – allow to cool completely 
Turkey crown:
  1. Using a clean, new bucket, place the turkey crown into the bucket.
  2. Add the brine mixture & stir/rotate to cover – add a further 1-2 litres of cold water to cover the turkey and stir again. Place a weight on top of the turkey to keep it in the brine mixture.
  3. Wash hands and board after handling raw turkey.
  4. Completely cover the whole bucket with cling film and put in a very cool place. Leave for 12-24 hours.
  5. Take the turkey out of the liquid & dry with kitchen paper before roasting.
  6. Preheat the oven to 190C 375F, Gas Mark 5.  Place in roasting pan smeared with a few knobs of butter and roast for the following, depending on size of bird: under 4 kg = 20 mins per kg + 70 mins; over 4kg = 20 mins per kg + 90 mins.
  7. Check to make sure turkey is thoroughly cooked – should be piping hot all the way through, with no pink juices.
  8. Allow to rest before carving. Serve with buttery onions, glazed carrots, sprouts & blue cheese slaw.
Mixed buttery onions:
  1. Place whole onions in roasting pan – add butter, 2 crushed garlic cloves, 3 thyme sprigs and halved clementines.
  2. Bake for 30-40 minutes. 
Glazed carrots:
  1. Put a large handful of peeled carrots in a roasting pan with splash of white wine, large knob of butter and good drizzle of honey and seasoning
  2. Bake for about 30 minutes   
‘Super-Slaw’ … Sprout & Blue cheese Slaw: 
  1. Mix together finely shredded Brussel sprouts with thin sticks of raw beetroot and carrot.
  2. Place on serving plate & drizzle with olive oil, season with salt & black pepper and top with small knobs of creamy ripe blue cheese. 
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