If you don’t want all the hassle of cooking a whole turkey and eating the leftovers for days, a boned turkey crown is a good solution, especially if you prefer the white breast meat to the dark meat. And it cooks in a fraction of the time.
Prep Time: 20 minutes
Cook Time: 1 hour
1 x 1kg whole boned double turkey breast
450g Brussels sprouts, trimmed
20g/4 heaped teaspoons chicken or turkey gravy granules
Salt and freshly ground black pepper
Pomegranate seeds and rosemary sprigs, to garnish (optional)
1 onion, finely chopped
2 sticks celery, diced
2 garlic cloves, crushed
450g chestnut or wild mushrooms, chopped
Pinch of freshly grated nutmeg
A handful of parsley, finely chopped
1. Preheat the oven to 200°C, gas mark 6.
2. Make the stuffing: lightly spray a frying pan with oil and cook the onion, celery, garlic and mushrooms, stirring occasionally, over a medium heat for 8–10 minutes until tender. Stir in the nutmeg and parsley, and seasoning to taste.
3. Cut the turkey breast in half into 2 pieces and remove the skin. Season with salt and pepper. Spread the stuffing in a thick layer over one breast, then place the other breast on top to enclose the stuffing. Use kitchen string to tie round them and hold them together. Place in a roasting pan and lightly spray with oil. Cover loosely with kitchen foil.
4. Roast in the preheated oven for 30 minutes, then reduce the temperature to 190°C, gas mark 5, uncover the turkey and roast for a further 30 minutes, or until cooked through. Test buy inserting a thin skewer – if the juices run clear, it’s cooked.
5. Put the turkey on a serving dish or plate, cover with foil and leave to rest for 15 minutes.
6. While it’s resting, cook the sprouts in boiling lightly salted water for 6–8 minutes until just tender and still green. Drain well.
7. Make up the gravy according to the instructions on the packet.
8. Garnish the turkey with pomegranate seeds and rosemary (if using) and serve, carved into thin slices, with the sprouts and gravy.
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