A brined, bacon-draped turkey crown that stays juicy, served with a rich chestnut and sausage meat stuffing for a smaller festive table.
Prep
30 mins
Cook
1h 50m
Servings
6
Per serving
£3.65
Difficulty
medium
A whole turkey is a lot for smaller gatherings, so this is my go-to crown version - a quick overnight brine does most of the work in keeping the breast meat moist.
The night before, dissolve the salt in 2 litres of cold water and submerge the turkey crown in it in a large container in the fridge. Drain and pat completely dry before cooking.
Preheat the oven to 200C (180C fan). Rub the turkey crown all over with the softened butter and drape the bacon rashers over the top.
Place in a roasting tin with a splash of water in the base and roast for 20 minutes, then turn the oven down to 180C (160C fan) and roast for a further 70-80 minutes, until the internal temperature at the thickest part reaches 72C. Rest under foil for 20 minutes.
Meanwhile, fry the sausage meat with the onion in a splash of oil for 8-10 minutes, breaking it up, until browned. Stir in the chestnuts, breadcrumbs, sage, thyme leaves and a little seasoning, then bind with the beaten egg.
Press the stuffing mixture into a small buttered ovenproof dish and bake alongside the turkey for the last 35-40 minutes, until firm and golden on top.
Carve the turkey crown into slices and serve with the stuffing.