Buttermilk Roasted Irish Bronze Turkey Crown

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
• 1tbsp sea salt
• Freshly ground black pepper
• 2 Onions - peeled and roughly chopped
• 2 Sticks celery - roughly chopped
• 2 Carrots - roughly chopped

Method

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.
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.