Watch Off Duty Chef on Monday 19th December at 6.30pm on RTÉ One.
Ingredients
Roast turkey crown & pork stuffing
- 1 large turkey crown, approx. 3kg in weight (5-6kg whole)
- 300g table salt
- 6 litres water
Vichy carrots
- 6 large carrots
- 1 litres chicken/vegetable stock
- 50g butter
- 1 tbsp honey
- Salt and lemon juice
- Chopped parsley
Pork stuffing
- 500g pork mince
- 250g stale sourdough bread
- Pinch of sea salt
- 200g butter
- 100g bacon lardons
- 3 garlic cloves
- 1 tbsp fennel seeds
- 1 star anise
- 1 tbsp coriander seeds
- 1 tbsp chilli flakes
- 1 tbsp ground nutmeg
- 2 cloves
- 1 orange, zest
- 4 sprigs rosemary
Method
Roast turkey crown & pork stuffing
- Whisk the salt into the water, whisking all the time, until the salt dissolves.
- Now place the turkey crown in the water, place in the fridge and allow to bath for 3 hours. Remove and pat dry. Store on a tray overnight to dry out the skin.
- Preheat the oven to 200c. Place the turkey on a tray and cook for 1 hour until golden brown, remove and rest for 15mins before carving and serving
Vichy carrots
- Peel the carrots and chop into evenly sized finger like chunks.
- Add the chicken stock, butter and honey into a pot with the carrots, bring to the boil and place a lid on the pot. Cook for 15-20mins until a sauce like consistency is achieved and the carrots are soft. Open the lid for the last 5 mins if too watery.
- Adjust seasoning with salt, lemon and finish with chopped parsley.
Pork stuffing
- Blitz the breadcrumbs and mix through the pork mince, don't overwork with your hands
- Place the butter in a pot and melt, add the bacon, garlic, spices, orange zest and rosemary. Cook over a low heat for 2 mins. Place in the blender and blend to a smooth butter
- Fold the butter through the pork and breadcrumb mix, season with salt and transfer to an oven-proof dish. Stud with rosemary stalks
- Cook for 40 mins at 200c until golden brown on top and serve in the tray.
