Skip to main content

Gordon Ramsay's roast turkey crown

Gordon Ramsay's roast turkey crown
Gordon Ramsay's roast turkey crown
Gordon Ramsay shows you how to roast turkey crown with a herb butter, stuffing and delicious creamy gravy. This turkey crown recipe is fit for a king. Calculate your exact turkey crown cooking times with our roast calculator.


Ingredients

For the herb butter

  • 125g/4½oz pack unsalted butter, softened
  • 3-4 sprigs fresh thyme, leaves only
  • sprig of fresh rosemary, chopped leaves only
  • 2 tbsp fresh parsley leaves, chopped
  • salt
  • freshly ground black pepper
  • 2.2kg/4lb 14oz medium-sized turkey crown

For the stuffing

  • 125g/4½oz butter
  • 1 onion, finely chopped
  • large sprig of thyme and rosemary, chopped leaves only
  • 200g/7oz white breadcrumbs
  • 6 fresh sage leaves
  • 1 lemon, zest only
  • 50g/2oz pine nuts
  • 1 tsp sea salt
  • freshly ground black pepper
  • 3 tbsp fresh parsley, chopped

For the gravy

  • 1 onion or large shallot, chopped
  • 2 tbsp olive oil
  • 125ml/4fl oz dry white wine
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 500ml/17fl oz chicken stock
  • 200ml/7fl oz double cream
  • sea salt
  • freshly ground black pepper

Method

  1. Pre-heat the oven to 200C/180C Fan/Gas 6.
  2. For the herb butter, mix herbs and butter together to form a paste, season well with salt and freshly ground black pepper.
  3. Lift up the skin of the turkey with your fingers and separate it from the flesh. Divide the herb butter and spread it under the skin. Season well, place in a roasting tin.
  4. Cook the crown for 15 minutes, then reduce the heat to 180C/160C Fan/Gas 4 and cook the turkey for 1½ hours, or until the juices run clear. Cover the turkey with foil and tea towels and set aside in a warm place to rest for 30 minutes before carving, reserve the juices for the gravy.
  5. For the stuffing, melt butter in a large frying pan and gently sauté onion for 10 minutes until soft. Stir in the herbs for 1 minute then add breadcrumbs to absorb the butter. Mix in the lemon zest, pine nuts and seasoning and cook over medium heat for about seven minutes until crumbs start to brown and crisp. Take off the heat, mix in the parsley and serve warm.
  6. For the gravy, gently fry the onion in the olive oil for about five minutes. Pour in the wine and add the thyme and bay and boil until the volume of the liquid is reduced by three-quarters.
  7. Add stock and boil until reduced by half then add cream and boil for further five minutes. Season with freshly ground black pepper. Remove from heat, cool for ten minutes and strain. Add the turkey pan juices, boil for two minutes, season with salt and strain.
Labels:

Comments

Post a Comment

Popular posts from this blog

Twice-cooked sticky duck

Ingredients For the duck 1 strip pared  orange  zest 6 duck legs 6 garlic cloves, smashed thumb-sized piece  ginger , sliced 1 ½ tsp Chinese five-spice powder 100ml dark soy sauce 1 tbsp oyster sauce 1 tbsp golden caster sugar 50ml Shaohsing rice wine To glaze 1 tbsp  honey ½ tsp Chinese five-spice powder To serve halved and sliced cucumber coriander leaves sliced  chilli cooked  rice Method The day before eating, tip all the ingredients for the duck into a pan and just cover with water. Bring to the boil, then turn down the heat, cover and simmer gently for 1 hr 30 mins until the duck is really tender (or a slow cooker for 4 hrs would be ideal). Remove the duck from the liquid, leave to cool, then chill in the fridge, uncovered. Chill the liquid separately too.  Can be done up to 3 days ahead and kept in the fridge, covered, or frozen for up to 3 months...
Post a Comment
Read more

Fantastic fish fingers

Fantastic fish fingers Fish fingers taste wonderful when you make them from scratch - even the kids can help! Guaranteed to impress.
Post a Comment
Read more

Rose, raspberry and coconut fool

Rose, raspberry and coconut fool I always seem to have cream and fruit in the fridge. What better way to use them up than to make a fool – not out of you or me, but out of the ingredients!( By   Nadiya Hussain ) Ingredients 450g/1lb raspberries, plus 150g/5½oz for decorating 125g/4½oz caster sugar squeeze lemon juice 300ml/10fl oz double cream 100ml/3½fl oz Greek yoghurt 2 tbsp rosewater, or to taste 30g/1oz–50g/1¾oz toasted coconut flakes, to decorate small handful crystallized rose petals, to decorate (optional). See recipe tip below Method Put the raspberries and 50g/1¾oz of the sugar in a saucepan and add the lemon juice. Press the berries lightly with the back of a fork. Cook over a medium heat for 10–15 minutes, or until the mixture thickens, then remove from the heat and set aside to cool completely. Meanwhile, put the cream in a bowl with the remaining sugar and whisk to soft peaks. Add the yoghurt and rose w...
Post a Comment
Read more