Buttermilk Roasted Irish Bronze Turkey Crown
Chef Gareth Mullins
Chef Gareth Mullins
Recipe - SuperValu Online
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
1tbsp sea salt
Freshly ground black pepper
2 Onions - peeled and roughly chopped
2 Sticks celery - roughly chopped
2 Carrots - roughly chopped
Directions
- 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.
- 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.
- Pat it dry with kitchen paper, making sure you soak up any buttermilk from inside the cavity.
- Be sure to wash your hands and all surfaces thoroughly after handling raw poultry.
- 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.
- 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.
- Preheat the oven to 220°C so it’s nice and hot before adding the bird to cook.
- 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.
- 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.
- 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
Not Available
SuperValu Buttermilk (1 L)
€1.10€1.10/l
Schwartz Bay Leaves (3 g)
€2.50€833.33/kg
SuperValu Fresh Thyme (20 g)
€1.19€59.50/kg
SuperValu Fresh Sage (15 g)
€1.29€86.00/kg
SuperValu Signature Tastes Sicilian Extra Virgin Olive Oil (500 ml)
€9.99€19.98/l
SuperValu Irish Creamery Butter (454 g)
€3.59€7.91/kg
SuperValu Sea Salt (250 g)
€1.25€5.00/kg
Cape Herb Black Pepper Grinder (50 g)
€2.99€59.80/kg
SuperValu Mild Onions Net (3 Piece)
€1.49€0.50 each
SuperValu Celery (1 Piece)
€0.99
SuperValu Irish Grown Carrots (1 kg)
Only 49c
€0.49€0.49/kg
Recipe
- 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.
- 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.
- Pat it dry with kitchen paper, making sure you soak up any buttermilk from inside the cavity.
- Be sure to wash your hands and all surfaces thoroughly after handling raw poultry.
- 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.
- 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.
- Preheat the oven to 220°C so it’s nice and hot before adding the bird to cook.
- 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.
- 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.
- 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.