Recipe Details
| Title | Roast turkey crown |
|
| Author | Hugh Fearnley-Whittingstall | |
| Portions | 8 | |
| Created | 16th February 2015 09:36 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 289.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Butter, unsalted | 50 Gram |  |
| Salt, table | 1 Pinch | |
| Pepper, black | 1 Pinch | |
| Pork, bacon, streaky, raw | 260 Gram | |
| Turkey, breast, meat and skin, raw | 2 Kilogram |
Special Dietary Requirements Suitability
| None! |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 527 |  |
| Protein | 119.83% | |
| Other Carbohydrate | 0.00% | |
| Sugar | 0.00% | |
| Fat Saturated | 53.25% | |
| Fat Unsaturated | 33.51% | |
| Fiber | 0.01% | |
| Sodium | 22.57% | |
| Salt | 23.51% | |
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Recipe Method
1. Preheat the oven to 220C/425F/Gas Mark 7. 2. Rub the butter all over the turkey breast crown (a wingless, legless turkey) and season well with salt and freshly ground black pepper. 2. Lay the bacon rashers over the bird, more or less covering it completely. The job of the bacon is twofold: to help keep the breast basted without you having to open (and therefore cool) the oven every ten minutes; and to buy you time, so the skin doesn't burn before the breast is cooked through. 3. Place the bird in a roasting tray in the centre of the oven. Cook on this high heat for 25-30 minutes until the bacon is almost burnt. 4. Remove the bacon from the breast of the bird and put on one side. Baste the breast of the bird with the fat and juices in the pan and return to the oven. 5. Turn down the oven to 180C/350F/Gas 4 and continue to cook for about 12 minutes per 1kg/2