This Roast Turkey dish is very tasty.
Very easy stuffed turkey which will have everyone wondering at your cooking skills!
Try it with chicken or duck if you’re not a fan of turkey – it is a universal stuffing that will work well with loads of dishes.
Preparation time: 20 minutes
Cooking time: 1 hour plus resting time
- 1.5kg boned turkey crown
- 125g bread – I like to use herby bread, stale focaccia works well but if you don’t like that, just use plain white bread
- 50g butter
- Couple of garlic cloves
- 1 small onion
- Zest of 1 lemon
- 8 large slices of prosciutto
- Rosemary and thyme sprigs
Method of Preparation
Stick the bread in a food processor and whizz into breadcrumbs. You could always use pre-prepared breadcrumbs, but it’s nice to use leftovers up.
Heat the butter in a pan and add in the garlic (crushed) and the onions. Make sure the onions are finely chopped as they will all be blending in with the other flavours – you shouldn’t be able to separate them.
Add in the herbs and season well. Taste and check the seasoning at this stage, because you won’t be able to change the seasoning once it’s in the bird!
Add the breadcrumbs and give it a stir to make sure everything is covered in the garlicky butter mixture.
Open up the turkey crown and stick the stuffing in the centre. Fold the turkey over so the stuffing is enclosed. Slice into the skin and stuff bits of rosemary here and there. You could also stick a knife in, making little pockets over the skin and stuff garlic cloves in there if you wish. Drape the prosciutto over the turkey, tie a few pieces of string around it to keep everything together and make sure everything is enclosed.
Weigh the bird just to check the cooking time. It should be cooked for about eighteen minutes per 450g of bird.
Once cooked, rest for 10 minutes underneath foil.
Quickness tip: Prepare the turkey to the stage of just before it goes in the oven. It can be wrapped securely in foil and this will keep absolutely fine in the fridge for up to two days, so get it done on Christmas Eve and then all you have to do is put it in the oven on Christmas day.
Bonus: Easy Gravy
Using the tray you used to cook your turkey in, pop this onto the heat on your hob. Stick in an ice cube-this will attract all the fat and save you having to scoop it off. Mix a little corn-flour with water and add this in, scraping off all of the bits, burnt and all, so you are sort of cleaning the tray as you go. Add in some turkey stock if you can get it, if not, chicken stock is fine. I like loads of gravy, but use as much stock as your family likes. If you want to, add in a couple of roasted garlic cloves or a finely chopped and cooked onion, but I like it the way it is.