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


  • 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:

  1. Put the stock, bouquet garni and butter in to a saucepan large enough to hold the crown of turkey.
  2. 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).
  3. Place the crown of turkey in to the poaching pot and allow cook for 1 hour 30 minutes
  4. Allow the crown to cool in the liquid if not required immediately.
  5. Remove the crown from the poaching pan and allow rest. Reserve the stock for the following dishes

Step 2 - Roasting the Crown:

  1. Heat some oil and butter in a large roasting tin or a large frying pan on the hob.
  2. 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.
  3. This should take about 30-40 minutes.