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Buttermilk Roasted Irish Bronze Turkey CrownButtermilk Roasted Irish Bronze Turkey Crown
Buttermilk Roasted Irish Bronze Turkey Crown
Buttermilk Roasted Irish Bronze Turkey Crown
Chef Gareth Mullins
Chef Gareth Mullins
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Recipe - SuperValu Online
Buttermilk Roasted Irish Bronze Turkey Crown
Buttermilk Roasted Irish Bronze Turkey Crown
Prep Time30 Minutes
Servings8
Cook Time180 Minutes
Ingredients
4 kg Signature Taste Irish bronze turkey crown
2 litres SuperValu buttermilk
3 bay leaves
5 springs thyme
6 sage leaves
SuperValu Signature Tastes Sicilian extra virgin olive oil
150g soft butter
1 tbs sea salt
Freshly ground black pepper
2 Onions - peeled and roughly chopped
2 Sticks celery - roughly chopped
2 Carrots- roughly chopped
Directions
  1. Take your turkey crown out of the packaging and place it into a large bowl with the buttermilk, thyme, bay leaf, and salt to marinate. Pop it into the fridge overnight; this can be done on Christmas Eve, ready for roasting on Christmas Day.
  2. Take the turkey crown out of the fridge an hour before you are ready to cook and place it on a rack to drain the buttermilk. Leave it to come up to room temperature before roasting.
  3. Pat it dry with kitchen paper, making sure you soak up any buttermilk from inside the cavity.
  4. Be sure to wash your hands and all surfaces thoroughly after handling raw poultry.
  5. Mix the soft butter with the herbs and push it under the skin of the bird. This will add flavour and help keep the meat moist and succulent.
  6. Drizzle the meat with olive oil, season with salt and pepper, and rub the seasoning all over the bird, making sure to get into all the nooks and crannies.
  7. Preheat the oven to 220°C so it’s nice and hot before adding the bird to cook.
  8. Cover the turkey with tin foil, then put it in the hot oven and immediately reduce the temperature to 180°C. Cook for about 35 to 40 minutes per kilo. The 4kg bird in this recipe will take about 2 1/2 to 3 hours.
  9. Check on your turkey every 30 minutes or so and prevent it from drying out by basting it with the juices from the bottom of the pan. After 2 hours, remove the foil so the skin gets golden and crispy.
  10. When the time is up, take your turkey out of the oven and use a thermometer to ensure the thickest part of the bird has reached 75°C.
30 minutes
Prep Time
180 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
4 kg Signature Taste Irish bronze turkey crown
Not Available
2 litres SuperValu buttermilk
SuperValu Buttermilk (1 L)
SuperValu Buttermilk (1 L)
€1.10€1.10/l
3 bay leaves
Schwartz Bay Leaves (3 g)
Schwartz Bay Leaves (3 g)
€2.50€833.33/kg
5 springs thyme
SuperValu Fresh Thyme (20 g)
SuperValu Fresh Thyme (20 g)
€1.19€59.50/kg
6 sage leaves
SuperValu Fresh Sage (15 g)
SuperValu Fresh Sage (15 g)
€1.29€86.00/kg
SuperValu Signature Tastes Sicilian extra virgin olive oil
SuperValu Signature Tastes Sicilian Extra Virgin Olive Oil (500 ml)
SuperValu Signature Tastes Sicilian Extra Virgin Olive Oil (500 ml)
€9.99€19.98/l
150g soft butter
SuperValu Irish Creamery Butter (454 g)
SuperValu Irish Creamery Butter (454 g)
€3.59€7.91/kg
1 tbs sea salt
SuperValu Sea Salt (250 g)
SuperValu Sea Salt (250 g)
€1.25€5.00/kg
Freshly ground black pepper
Cape Herb Black Pepper Grinder (50 g)
Cape Herb Black Pepper Grinder (50 g)
€2.99€59.80/kg
2 Onions - peeled and roughly chopped
SuperValu Mild Onions Net (3 Piece)
SuperValu Mild Onions Net (3 Piece)
€1.49€0.50 each
2 Sticks celery - roughly chopped
SuperValu Celery (1 Piece)
SuperValu Celery (1 Piece)
€0.99
2 Carrots- roughly chopped
SuperValu Irish Grown Carrots (1 kg)
SuperValu Irish Grown Carrots (1 kg)
Only 49c
€0.49€0.49/kg

Recipe

  1. Take your turkey crown out of the packaging and place it into a large bowl with the buttermilk, thyme, bay leaf, and salt to marinate. Pop it into the fridge overnight; this can be done on Christmas Eve, ready for roasting on Christmas Day.
  2. Take the turkey crown out of the fridge an hour before you are ready to cook and place it on a rack to drain the buttermilk. Leave it to come up to room temperature before roasting.
  3. Pat it dry with kitchen paper, making sure you soak up any buttermilk from inside the cavity.
  4. Be sure to wash your hands and all surfaces thoroughly after handling raw poultry.
  5. Mix the soft butter with the herbs and push it under the skin of the bird. This will add flavour and help keep the meat moist and succulent.
  6. Drizzle the meat with olive oil, season with salt and pepper, and rub the seasoning all over the bird, making sure to get into all the nooks and crannies.
  7. Preheat the oven to 220°C so it’s nice and hot before adding the bird to cook.
  8. Cover the turkey with tin foil, then put it in the hot oven and immediately reduce the temperature to 180°C. Cook for about 35 to 40 minutes per kilo. The 4kg bird in this recipe will take about 2 1/2 to 3 hours.
  9. Check on your turkey every 30 minutes or so and prevent it from drying out by basting it with the juices from the bottom of the pan. After 2 hours, remove the foil so the skin gets golden and crispy.
  10. When the time is up, take your turkey out of the oven and use a thermometer to ensure the thickest part of the bird has reached 75°C.