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Turkey Crown with Pigs in a Blanket and Braised Red CabbageTurkey Crown with Pigs in a Blanket and Braised Red Cabbage
Turkey Crown with Pigs in a Blanket and Braised Red Cabbage
Turkey Crown with Pigs in a Blanket and Braised Red Cabbage
An advantage of cooking a turkey crown is that it’s quicker to cook and easier to carve. Choose your favourite festive stuffing by adding cranberries, apricots or even chestnuts.
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Recipe - Buncrana - Kavanagh's
Turkey Crown with Pigs in a Blanket and Braised Red Cabbage
Turkey Crown with Pigs in a Blanket and Braised Red Cabbage
Prep Time40 Minutes
Servings6
Cook Time150 Minutes
Ingredients
1 pinch Black Pepper
20 g Butter softened
1 - Lemon zest only
1 - Onion cut into chunks
1 pinch Salt
1 - SuperValu Carrot cut into chunks
1 tsp SuperValu Fresh Sage chopped
3 kg SuperValu Quality Irish Fresh Whole Turkey
20 g Butter
1 stick Cinnamon
0.25 tsp Ground Allspice
70 g Light Muscovado Sugar
1 - Onion sliced
30 g Raisins
100 ml Red Wine
60 ml Red Wine Vinegar
0.25 tsp SuperValu Chilli Flakes
1 small SuperValu Red Cabbage cored and shredded
2 - SuperValu Star Anise
Directions
  1. Preheat the oven to 180°C/gas mark 4.
  2. Mix the butter, sage and lemon zest together, then rub all over the turkey crown. Place the onion and carrot in a roasting tray and add the turkey on top. Season generously with salt and pepper. Cook in the oven, uncovered, and baste every 45 minutes, until cooked through. A 3kg turkey crown will take 2 hours 15 minutes to cook. Loosely cover with foil if it’s browning too quickly. Allow the crown to rest before carving.
  3. To prepare the braised cabbage, melt the butter in a pan set over a medium heat. Add the cabbage, apple and onion and sauté for 4 to 5 minutes. Add the sugar, wine, vinegar and spices and stir until the sugar has dissolved. Season with salt and pepper. Bring to the boil, then reduce the heat to a gentle simmer and cook for 1 hour. About 20 minutes before the end of the cooking time, stir in the raisins. Once cooked, remove the star anise and cinnamon stick.
  4. Meanwhile, to prepare the pigs in a blanket, use a rolling pin to roll the streaky bacon in between two sheets of non-stick baking paper to stretch and flatten them. Cut in half and wrap each piece around a cocktail sausage. Place side by side on a baking tray and cook in the oven for about 30 minutes before serving the turkey.
  5. Carve the turkey crown and serve with some braised cabbage and pigs in a blanket on the side.
  6. TIP: Cook turkey for 45 minutes per kg.
40 minutes
Prep Time
150 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
1 pinch Black Pepper
Funky Soul Ground Black Pepper (41 g)
Funky Soul Ground Black Pepper (41 g)
€0.89€21.71/kg
20 g Butter softened
SuperValu Irish Creamery Butter (227 g)
SuperValu Irish Creamery Butter (227 g)
€2.19€9.65/kg
1 - Lemon zest only
SuperValu Signature Tastes Seedless LemonGold Lemons (3 Piece)
SuperValu Signature Tastes Seedless LemonGold Lemons (3 Piece)
Only 99c
€0.99€0.33 each
1 - Onion cut into chunks
Not Available
1 pinch Salt
SuperValu Table Salt (750 g)
SuperValu Table Salt (750 g)
€0.50€0.67/kg
1 - SuperValu Carrot cut into chunks
SuperValu Irish Carrots Loose (1 kg)
SuperValu Irish Carrots Loose (1 kg)
€1.25/kg€1.25/kg
1 tsp SuperValu Fresh Sage chopped
SuperValu Fresh Sage (15 g)
SuperValu Fresh Sage (15 g)
€1.29€86.00/kg
3 kg SuperValu Quality Irish Fresh Whole Turkey
Not Available
20 g Butter
SuperValu Irish Creamery Butter (227 g)
SuperValu Irish Creamery Butter (227 g)
€2.19€9.65/kg
1 stick Cinnamon
Schwartz Spices Cinnamon Sticks (13 g)
Schwartz Spices Cinnamon Sticks (13 g)
Great Value
€2.50€192.31/kg
0.25 tsp Ground Allspice
Schwartz All Spice Ground (37 g)
Schwartz All Spice Ground (37 g)
Great Value
€2.50€67.57/kg
70 g Light Muscovado Sugar
Not Available
1 - Onion sliced
Not Available
30 g Raisins
SuperValu Raisins (375 g)
SuperValu Raisins (375 g)
€1.89€5.04/kg
100 ml Red Wine
Fleurie Andre Goichot (75 cl)
Age restricted item
Fleurie Andre Goichot (75 cl)
Only €10
€10.00€10.00/75cl
60 ml Red Wine Vinegar
Don Carlos Red Wine Vinegar (500 ml)
Don Carlos Red Wine Vinegar (500 ml)
€2.80€5.60/l
0.25 tsp SuperValu Chilli Flakes
Funky Soul Chilli Flakes (26 g)
Funky Soul Chilli Flakes (26 g)
€0.75€28.85/kg
1 small SuperValu Red Cabbage cored and shredded
SuperValu Loose Red Dutch Cabbage (1 kg)
SuperValu Loose Red Dutch Cabbage (1 kg)
€1.45/kg€1.45/kg
2 - SuperValu Star Anise
Schwartz Star Anise (10 g)
Schwartz Star Anise (10 g)
Great Value
€2.00€200.00/kg

Recipe

  1. Preheat the oven to 180°C/gas mark 4.
  2. Mix the butter, sage and lemon zest together, then rub all over the turkey crown. Place the onion and carrot in a roasting tray and add the turkey on top. Season generously with salt and pepper. Cook in the oven, uncovered, and baste every 45 minutes, until cooked through. A 3kg turkey crown will take 2 hours 15 minutes to cook. Loosely cover with foil if it’s browning too quickly. Allow the crown to rest before carving.
  3. To prepare the braised cabbage, melt the butter in a pan set over a medium heat. Add the cabbage, apple and onion and sauté for 4 to 5 minutes. Add the sugar, wine, vinegar and spices and stir until the sugar has dissolved. Season with salt and pepper. Bring to the boil, then reduce the heat to a gentle simmer and cook for 1 hour. About 20 minutes before the end of the cooking time, stir in the raisins. Once cooked, remove the star anise and cinnamon stick.
  4. Meanwhile, to prepare the pigs in a blanket, use a rolling pin to roll the streaky bacon in between two sheets of non-stick baking paper to stretch and flatten them. Cut in half and wrap each piece around a cocktail sausage. Place side by side on a baking tray and cook in the oven for about 30 minutes before serving the turkey.
  5. Carve the turkey crown and serve with some braised cabbage and pigs in a blanket on the side.
  6. TIP: Cook turkey for 45 minutes per kg.