Stuffed Turkey Crown with Cranberry Butter
Ingredients
- 1.6-2 kg turkey breast joint, deboned
- 50g Kerrygold Salted Butter, room temperature Kerrygold Pure Irish Salted Butter 200g
- 8 rashers of streaky bacon
- 3-4 bay leaves
- For the Butter:
- 50g Kerrygold Salted Butter, room temperature Kerrygold Pure Irish Salted Butter
- 50g dried cranberries, roughly chopped
- To Garnish (optional):
- 2 red onions, quartered
- 1 orange, quartered
- Bay leaves
Directions
1. Preheat the oven to 200C/180C Fan/Gas Mark 6.
2. Use clean hands to gently rub the half the butter evenly all over the turkey. Next, wrap the bacon rashers around the bird and nestle the bay leaves between them. Using large turkey foil tuck tightly a tent over the roast and cook for 40 minutes per kilo basting often.
3. In a mixing bowl, combine together the cranberries and the butter. Form a sausage shape and wrap tightly in cling film and refrigerate.
4. Remove the foil from the roast for the last 30 minutes of cook time to allow the turkey to crisp. Add the onions and orange segments, if using, at this stage.
5. Allow the turkey to rest for 20-30 minutes under foil before serving.
6. Place centre stage on your Christmas table with slices of the cranberry butter melting over and dressed with the roasted onions, oranges and bay leaves.
