Italian-Style Turkey Recipe with Saffron Butter

Italian-style turkey with saffron butter

  • serves 10
  • Easy

A turkey crown is just the breast, here taken off the bone, it comes with the skin attaching the two breasts together. It’s easy to stuff and cook and even easier to carve. Perfect for a no-fuss Christmas dinner

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Ingredients

  • pancetta 24 slices, chopped
  • olive oil
  • garlic 2 cloves, crushed
  • boned turkey crown 1, approx. 3-4kg
  • Italian sausages 8, skinned
  • parmesan or grana padano 100g, grated
  • basil a handful of leaves, chopped
  • ciabatta in 6 tbsp milk
  • butter 75g
  • saffron a very good pinch

Method

  • Step 1

    Heat the oven to 190C/fan 170C/gas 5. Cook the pancetta in a little olive oil then add the garlic and cook for a minute. Leave to cool.

  • Step 2

    Put the turkey skin-side down on a board. Mix the cooled pancetta mix, sausage meat, parmesan, basil and soaked bread and season really well. Spoon it into the middle of the turkey then bring up the skin on both sides to enclose the stuffing, wrapping it up completely and tucking the ends in.

  • Step 3

    Slip pieces of kitchen string underneath and tie them at intervals to secure the joint. Weigh the stuffed joint and calculate the cooking time at 20 minutes per 500g.

  • Step 4

    Heat the butter and saffron together in a small pan for a couple of minutes and season with salt. Put the turkey in a roasting tin neat side up and brush the saffron butter all over the skin. Roast for the calculated time, brushing it with butter a couple of times more. Cover the turkey with foil if it’s browning too much in the last half-hour. Rest under loose foil for 20 minutes before carving.

Additional Information

Click the link for more festive turkey recipes...

Porchetta-Style Roast Turkey Recipe

Nutritional Information

  • Kcals 692
  • Fat 33.9g
  • Saturates 14.1g
  • Carbs 14.2g
  • Fibre 0.7g
  • Protein 82.1g
  • Salt 2.3g
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