Roast Crown of Turkey & Trimmings




The turkey

  1. Soften the butter
  2. Mix 1 tbsp. chopped parsley with half the butter
  3. Carefully release the skin of the turkey and smear the butter mix on the breast underneath
  4. Shape the skin back to its original shape and smear the rest of the butter on the skin
  5. Season with salt & pepper and put into oven at 200c
  6. After one hour, basting regularly, put the glass of wine into the roasting tray
  7. Turn the oven down to 180c and cook till juices run clear
  8. Take out and rest for 30 minutes

For the potatoes

  1. Meanwhile, cut the potatoes into slices 5cm high and circles of about 8cm diameter
  2. Using a parisienne spoon or melon baller take out the centre of the potato
  3. Melt the butter in a frying pan and colour the potato, the side where the piece was cut out to a golden brown
  4. Turn over and carefully put in the stock half way up the potato
  5. Roast in the oven 180c brushing with melted butter regularly
  6. When cooked take out of the oven and out of the pan
    Fill with cranberry sauce and keep warm

For the cabbage

  1. Meanwhile, melt the butter and add the spring onions. Sweat but do not colour
  2. Add cream and bring to the boil
  3. Take the core out of the cabbage leaves and shred the leaves very finely
  4. Plunge into boiling salted water for 2 minutes
  5. Take out and drain and add to the cream
  6. Cook gently for 5 minutes until soft, season and save

For the gravy

  1. For the gravy, put the shallots into the roasting tray and colour
  2. Add chicken stock and bring to the boil
  3. Add the rest of stock from the potatoes and reduce by half
  4. Strain into a clean pan and bring back to the boil, add parsley and season
  5. Serve all together


Prep time:

Cook time:

Serves: 6

  • 1 x 3 kg turkey crown, wishbone removed

  • 170g salted butter

  • 2tbsp chopped parsley

  • 2 shredded shallots

  • 300ml chicken stock

  • 1 glass dry white wine

  • Salt & pepper

  • 12 medium potatoes

  • 57g butter

  • 300ml chicken stock

  • 114g cranberry sauce

  • 1 large savoy cabbage

  • 57g butter

  • 2 shredded spring onions

  • 150ml double cream

  • Salt & pepper