Roast turkey crown with apricot, pistachio and Saint Agur stuffing
This is a lovely alternative to the traditional Christmas turkey, or can be served at any time during the festive period, hot or cold, when fresh turkeys are available. The stuffing doesn’t need any additional salt as the Saint Agur adds all the seasoning required, as well as a delicious creaminess whilst helping to keep the stuffing moist.
Recipe © Raymond Blanc.
First published in 2020
Ingredients
Metric
Imperial
Turkey
- 2kg turkey crown
- 50g of duck fat, or goose fat
- 3 pinches of sea salt
- 3 pinches of freshly ground black pepper
Stuffing
- 1 tbsp of sunflower oil
- 2 onions, finely diced
- 4 garlic cloves, finely grated
- 2 sprigs of thyme, leaves picked and chopped
- 1 sprig of rosemary
- 2 lemons, zested
- 500g of sausage meat
- 50g of dried apricots, each cut into 6 pieces
- 50g of pistachio nuts, roughly chopped
- 60g of breadcrumbs
- 1 egg, beaten
- 150g of Saint Agur Blue Cheese, diced into 3cm pieces
- 1/2 bunch of flat-leaf parsley, roughly chopped
- 2 pinches of freshly ground black pepper
Jus
- 250ml of white wine, boiled for 30 seconds
- 500ml of water, or chicken stock
- 1 tbsp of cornflour, diluted in a little cold water (optional)
SAVE RECIPE
Method
1
Preheat an oven to 180°C/gas mark 4. Place a large lidded sauté pan over a medium heat and pour in the oil. Add the onion, cover and leave to soften for 3 minutes without colouring
- 1 tbsp of sunflower oil
- 2 onions, finely diced
2
Add the garlic, thyme, rosemary and lemon zest and cook uncovered for 1 minute. Remove from the heat and leave to cool
- 4 garlic cloves, finely grated
- 2 sprigs of thyme, leaves picked and chopped
- 1 sprig of rosemary
- 2 lemons, zested
3
In a large bowl, mix together the sausage meat, dried apricots, pistachios, breadcrumbs and egg. Add the cooled onion mixture followed by the Saint Agur blue cheese, flat-leaf parsley and black pepper
- 500g of sausage meat
- 50g of dried apricots, each cut into 6 pieces
- 50g of pistachio nuts, roughly chopped
- 60g of breadcrumbs
- 1 egg, beaten
- 150g of Saint Agur Blue Cheese, diced into 3cm pieces
- 1/2 bunch of flat-leaf parsley, roughly chopped
- 2 pinches of freshly ground black pepper
4
Remove the string from the turkey crown and place the stuffing down the centre. Re-tie with string to hold everything in place, then place the stuffed crown in a large roasting tray. Cover with the duck (or goose) fat and season all over with salt and pepper, then place in the oven and cook for 1.5 hours, basting every 30 minutes
- 2kg turkey crown
- 50g of duck fat, or goose fat
- 3 pinches of sea salt
- 3 pinches of freshly ground black pepper
5
Once cooked, remove the crown from the oven and place on a serving dish. Loosely cover with tin foil and leave to rest for at least 30 minutes
6
While the turkey rests, make the jus. Drain off the leftover fat in the roasting tray and set it aside for your roast potatoes. Place the tray over a high heat, then add the boiled wine and water (or stock). Bring to the boil, then leave to simmer and reduce to a jus consistency. If you like a thicker sauce, whisk in the diluted cornflour
- 250ml of white wine, boiled for 30 seconds
- 500ml of water, or chicken stock
- 1 tbsp of cornflour, diluted in a little cold water (optional)
7
To serve, pour any resting juices from the crown into the jus and carve the turkey in front of your guests. Serve the turkey alongside the jus with some roast potatoes and your favourite festive vegetables
First published in 2020
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