Roast Turkey Crown with a Spiced Cranberry Chutney
Blogged by: Brent Owens
18 Nov 2015
I feel as though roasting a whole turkey is quite intimidating for most home cooks. It was always a dish that I loved to eat but was scared to tackle. A turkey crown is the whole turkey with the legs and wings removed. I’ve used the crown in this recipe which makes cooking the breasts perfectly a lot easier and there’s a chance that all the delicious meat will get eaten, saving on wastage. Just remember, if you’re unsure whether or not the bird is cooked, poke your knife into the thickest part of the meat and if the juices run clear, it’s done. You can buy frozen turkeys on the crown at most supermarkets. If it is frozen, let thaw in the fridge for 3 days prior to cooking. The spiced chutney is a great sauce for this dish. It has all the flavours of Christmas, the tart cranberries and the sweetness from the molasses. I make mine a week before to let the flavours develop and so that it’s another job out of the way.