Subscriber OnlyRecipes

Brined turkey crown with spiced sausage meat stuffing

Serves: 8
Course: Dinner
Cooking Time: 1 hr 10 mins
Prep Time: 1 hr
  • For the turkey:
  • 1 turkey crown, bone in, approx 3kg in weight
  • 5 litres cold water
  • 500g fine sea salt
  • For the stuffing:
  • 300g sausage meat
  • 150g rough breadcrumbs, fresh or frozen
  • 150g salted butter
  • 50g bacon lardons
  • 2 garlic cloves, sliced
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1 tsp ground coriander
  • 1 tsp fennel seeds
  • Zest of 1 orange
  • 10g of sea salt
  1. Whisk the salt into the water until the salt dissolves. This only takes a minute.
  2. Place the turkey crown in the water, place in the fridge and allow to bathe for one hour, then take out and pat dry. Cover and store on a tray overnight in the fridge. Remove it one hour before cooking, to return to room temperature.
  3. On the day, preheat the oven to 200 degrees, with the highest fan setting. Place the turkey on a tray and cook it for 1 hour 10 minutes, until golden brown. Remove it from the oven and let it rest for 30 minutes in a warm place before carving and serving. If unsure, probe the thickest part of the breast and make sure the temperature is 75 degreed Celsius or above. If your oven is small, turn the tray half way through the cooking time
  4. To make the stuffing, mix the breadcrumbs through the sausage meat evenly.
  5. Place the butter in a pan and melt. Add the bacon, garlic, spices and orange zest and cook over a low heat for five minutes until everything is coloured. Place in a blender and blend till a smooth, flavoured butter is formed
  6. Mix the butter evenly through the breadcrumbs and sausage mix. Season with the salt and transfer to a shallow oven-proof dish. Cook for 30 minutes at 200 degrees until golden brown on top, then serve. If unsure, place the tip of a knife into the thickest part of the mix, it should be piping hot to touch.
Mark Moriarty

Mark Moriarty

Mark Moriarty is an award winning chef, TV host, author and Irish Times columnist.