Richard Corrigan suggests an alternative way of cooking your turkey this Christmas.


  • 1 turkey 8 - 10lbs (legs removed)
  • 2 l chicken stock (have more in reserve if necessary)
  • 50 g unsalted butter
  • 3 sprigs of thyme
  • 1 bouquet garni
  • optional:
  • 1 onion (halved)
  • 1 carrot (cut into large chunks)
  • 2 sticks of celery (cut into chunks)
  • 1 leek (cut into large chunks)


  • Step 1 - Poaching the turkey crown:
  • Put the stock, bouquet garni and butter in to a saucepan large enough to hold the crown of turkey.
  • Add the optional ingredients at this point too, bring the pot to poaching temperature (Poaching is where the water moves but does not break the surface).
  • Place the crown of turkey in to the poaching pot and allow cook for 1 hour 30 minutes
  • Allow the crown to cool in the liquid if not required immediately.
  • Remove the crown from the poaching pan and allow rest. Reserve the stock for the following dishes
  • Step 2 - Roasting the crown:
  • Heat some oil and butter in a large roasting tin or a large frying pan on the hob.
  • Place the crown in the pan and allow brown, keep turning it until all sides are browned and the turkey is heated through and is a glorious golden colour.
  • This should take about 30-40 minutes.

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