Thyme Garlic Turkey Crown Recipes

THYME & GARLIC TURKEY CROWN

Steps:

• If you have the time, do this step the day before you want to roast the turkey crown. Strip the leaves off most of the thyme, reserving a few sprigs, and mash with the garlic, lemon zest and a small pinch of salt using a pestle and mortar. Put half the mixture in a bowl, then add more salt and continue mashing. Sit the crown in a roasting tin and season with the mix, rubbing it all over the skin and under the crown. You can cover and chill the crown for up to 24 hrs at this stage. Work the butter into the remaining mix and chill this, too. If you don't have enough time, you can do this prep on the day.
• Remove the turkey crown and the flavoured butter from the fridge an hour or two before roasting. Heat oven to 200C/180C fan/gas 6. Smear the butter all over the turkey skin and roast the turkey for about 1 ½ hrs, basting every 30 mins or so until golden and cooked through - a digital cooking thermometer should read 70C when inserted in the thickest part of the breast. Leave to rest for at least 20 mins before carving.
• Save the juices from the tin to add to the gravy, which can be made ahead (alternatively, make the gravy in the tin). As an optional flourish, halve more lemons and sear the cut sides in a hot pan until lightly charred. Serve the turkey crown surrounded by fresh thyme sprigs, the charred lemon halves, if you want, and stuffing balls.

VERA'S ROAST TURKEY BREAST WITH GARLIC AND THYME

Steps:

• Trim turkey breast of any fat.
• In a small bowl combine olive oil with garlic, thyme, mustard, lemon peel, salt and pepper. Rub into turkey breast.
• Marinate in the refrigerator from 1 hour to 12 hours.
• Arrange turkey breast, skin side up, on a baking sheet lined with parchment paper or tinfoil.
• Roast at 350F for 50 to 60 minutes or until a meat thermometer inserted into the thickest portion of the breast reaches 165F and the juices run clear.
• Remove turkey from oven to a carving board and tent with tinfoil. Place juices in a medium skillet (could drain off some of the fat) add lemon juice (perhaps use less if some of the fat drained off) and boil for 2 minutes. Remove from heat and stir in butter.
• Carve turkey into thin slices across the breast. Drizzle with sauce and garnish with fresh thyme.

THYME ROASTED TURKEY

Steps:

• In a small bowl, mix the butter, thyme, salt and pepper. Place turkey on a rack in a shallow roasting pan, breast side up. With fingers, carefully loosen skin from turkey breast; rub half of the butter mixture under the skin. Secure skin to underside of breast with toothpicks. Rub outside of turkey with remaining butter mixture. Tuck wings under turkey; tie drumsticks together., Bake, uncovered, at 325° for 3 to 3-3/4 hours or until a thermometer inserted in thigh reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly., Discard toothpicks. Cover and let stand for 20 minutes before carving.