Christmas brined turkey crown

Name: Christmas brined turkey crown
Yield: 12
Ingredients: 5.0g Dried sage; 1.0g Cloves; 5.0l Water cold; 300.0g Caster sugar; 150.0g Onion; 10.0g Cinnamon (sticks); 150.0g Knorr® Professional Chicken Powder Bouillon 1kg; 100.0g Orange; 3.5kg Turkey Crown; 100.0kg Butter

Discover this Christmas classic turkey for your menu! The brining is a great technique to add extra flavour and juiciness and avoid the turkey drying out while roasting. This turkey goes well with brussel sprouts and baked potatoes.

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For the brine:

Dried sage 5.0 g
Cloves 1.0 g
Water cold 5.0 l
Caster sugar 300.0 g
Onion 150.0 g
Cinnamon (sticks) 10.0 g
Knorr® Professional Chicken Powder Bouillon 1kg 150.0 g

Knorr® Professional Chicken Powder Bouillon 1kg

Order product Product Specification
Orange 100.0 g

For the turkey:

Turkey Crown 3.5 kg
Butter 100.0 kg

Poultry

Main courses

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Preparation

For the brine:
- Bring the water, sugar, sage, clove, cinnamon, onion, KNORR Chicken Powder Bouillon and water to the simmer allowing the sugar has dissolved.
- Cut the orange in half and add to the water.
- Remove from the heat and allow to cool completely.
For the turkey:
- Remove the wish bone from the crown.
- Place the turkey in to the brine then chill for 4-5 hours or overnight.
- Remove the turkey from the brine and dry the turkey well.
- Preheat the oven to 200°C.
- Soften the butter then spread over both breasts.
- Place the turkey crown into a roasting tray cover with foil then roast for 45 min.
- Remove the foil from the turkey then continue to cook for a further 45 min. or until cooked through.
To serve:
- Remove the turkey from the oven then cover loosely with foil and allow to rest for 30 min.
- Carve either side of the breast bone and serve with the traditional accompaniments.

Poultry

Main courses

Thank you

Christmas brined turkey crown

Ingredients