Christmas Turkey crown

Moist and beautifully flavoured Christmas Turkey

Author

jamie mckinnon

Prep Time: 00:30

Recipe Time: 12:00

Temperature : 152.6F / 67C

Ingredients

• 3.2 kg Turkey crown
• 1 orange
• 6cm ginger
• 4 star anise
• 1 tbsp Caraway seeds
• 2 tbsp Allspice berries
• 1 cinnamon sticks
• 50 grams Sugar
• 2 tbpn Maldon Salt
• 1 bouquet garni
• Small bunch Parsley
• 3 tbsp Black peppercorns
• 4 cloves
• 2 tbsp white mustard seeds
• 2 tbsp maple syrup
• 2 tbsp golden syrup
• 75 grams unsalted butter

Directions

1. Wash and prep turkey crown. Cutting rib cage to reduce size of open cavity
2. Mix golden syrup and maple syrup in a bowl. With a brush, cover the turkey with the mixture
3. Add all contents to a bowl (except the butter, ginger and oranges). Mix and rub over the turkey.
4. Place turkey in sous vide bag
5. Add butter, oranges and ginger to the bag. Placing oranges over any sharp bones.
6. Seal bag. Heat water to 67 degrees Celsius.
7. Cook for 12 hours, turning every hour or so.
8. After 12 hours remove bag from water and open, remove turkey and dry with a tea towel.

Finishing Steps

1. If serving straight to the plate. Cover the turkey with foil and a tea towel. Leave to rest for 20 to 30 mins
2. If serving at the table, melt some butter, baste and place on oven at 180 degrees Celsius for 15 to 20 mins till brown. Remove and rest under foil and tea towel for 20 mins