Roasted Turkey Crown
with Parma Ham, Sausage,
Almond and Fig Loaf,
Roman Gravy
1 x 5kg Golden Turkey breast crown
50g butter (room temperature)
Sea salt and black pepper
10 rashers streaky bacon
Bunch of thyme
Method:
Preheat the oven to 200°C/400°F/Gas 6
Rub the butter all over the turkey crown and season
well with sea salt and black pepper. Lay the rashers
of bacon over the crown, covering it completely.
Place the crown in a roasting tin with the thyme and
place in the centre of the oven.
Cook on a high heat for 25 minutes, until the bacon
is well cooked. Remove the bacon and baste the
crown well with the juices and fat, cover with
buttered foil and return to the oven. Turn the oven
down to 180°C/350°F/Gas 4 and cook for 35 minutes
per 1kg.
Cook until the juices run clear when pierced with a
skewer. Remove the foil 30 minutes before the end
of cooking. The skin should be brown and crispy.
Let the crown rest in a warm place for 30 minutes
before carving.
Parma Ham, Sausage, Almond and Fig
Loaf
12 slices Parma ham, not too thin
50g butter
1 medium onion, peeled and finely chopped
500g sausage meat
Sea salt and black pepper
100g unsalted almonds, roughly chopped
75g dried figs, chopped
12 sage leaves, chopped
A good handful parsley leaves, chopped
75g cooked chestnuts, roughly chopped
1 large egg, beaten
Serves 10
Turkey per serving:
544kcal
6.1g fat
2.8g saturates
0g sugar
0.8g salt
Loaf per serving:
318kcal
22.4g fat
8g saturates
5.9g sugar
1.8g salt
Gravy per serving:
56kcal
2.7g fat
0.6g saturates
1.8g sugar
2.2g salt
Continued on following page
Recipe courtesy of www.goldenturkeys.co.uk
Method:
Preheat the oven to 180°C/350°F/Gas 4
Grease a loaf tin, approximately 22cm x 11cm with
a little olive oil. Line the loaf tin with the Parma
ham, making sure the slices hang over the edge of
the tin.
Heat a small frying pan, melt the butter over a
medium heat and fry the onion until soft, taking
care not to brown. Remove the onion from the heat
and cool slightly.
Place the sausage meat in a large bowl and season
with sea salt and black pepper. Add the cooked
onion, almonds, figs, sage, parsley and chestnuts.
Add the egg and mix everything together
thoroughly – you may find it easier to do this with
your hands.
Press the mixture into the lined loaf tine and cover
the top with the overhanging Parma ham slices.
Roast in the oven for 40-45 minutes or until the
sausage meat is cooked through.
Remove from the oven and allow to rest for 15
minutes before carefully turning the loaf out onto a
serving plate and slicing to serve with the turkey.
Roman Gravy
2 tbsp olive oil
1 onion, peeled and roughly chopped
1 carrot, washed and roughly chopped
150g chestnut mushrooms, chopped
2 sticks celery, chopped
A handful chopped parsley
2 sprigs thyme
A good pinch dried oregano
Sea salt and black pepper
1 large glass red wine
1.5 litre turkey or chicken stock
425g tin chopped tomatoes
Method:
Heat the olive oil in a heavy pan and fry the onion,
carrot, mushroom, celery, parsley, thyme and
oregano. Season with sea salt and black pepper
and cook for 3 minutes, stirring well, until browned.
Add the red wine and reduce the liquid by half, then
add the stock and tomatoes.
Simmer for 1 hour, remove from the heat, cool
slightly, then strain the gravy into a clean pan.
Press the vegetables with the back of a wooden
spoon to release as much of the liquid from the
vegetables. Place back on the heat and bring back
to a simmer, taste the gravy and season with more
sea salt and black pepper if needed and thicken
with a little cornflour if required.
Serve the golden turkey crown with slices of the fig
loaf and other festive accompaniments.