Turkey crown with pears & saffron

Embarrassingly easy to cook…Happy Christmas!

Turkey crown with pears and saffron recipe Turkey crown with pears and saffron recipe

PRE-HEAT OVEN TO 200˚C/180˚C FAN/GAS 6

1. PREP
Wash the turkey and pat dry with kitchen paper. Peel and bash the garlic clove. Prepare the stock according to packet instructions.

2. BROWN
Rub the turkey crown with the garlic clove. Put the meat into a roasting tin, add the olive oil and butter and a generous grinding of black pepper and transfer the tin to the oven. You need to brown the meat on all sides so turn it at least once to seal the meat properly. This should take roughly 10 minutes.

TURN OVEN DOWN TO 180˚C/160˚C FAN/GAS 4

3. DOUSE
Take the roasting tin out of the oven, add the bay leaves and douse the turkey with two thirds of the stock.

4. ROAST
Return the meat to the oven and continue cooking for one hour, basting the turkey every 20 minutes or so.

5. PREP
Meanwhile, put the saffron threads in a bowl, add the remaining hot stock and leave to infuse. Top and tail the spring onions, rinse under running water and cut lengthways into quarters. Peel, quarter and core the pears.

6. ADD
When the turkey has had an hour at 180˚C, put the pears and spring onions around the crown, drizzle with the saffron-infused stock and cook for another 25-30 minutes.

7. REST
Take the tin out of the oven, cover loosely with foil and leave to rest for about 10 minutes before carving.

8. SERVE
Serve the moist juicy meat with the pears and the saffron-infused cooking juices.

Notes from the cook

  • This delicious and impressive roast takes just 20 minutes prep and rewards you with a delicious feast both for the eyes and palate.

  • To make life even easier you can ask for a boned turkey crown. Carving will be child’s play.

     

     

     

     

     

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