Turkey Crown with Stuffed Legs

Method

Make our Hazelnut Stuffing for the legs →

1. 1

   Optional, the day before: brine the turkey for a juicier crown, 6 to 12 hours in a 6% wet brine or overnight as a dry brine (see our Brine recipe). Rinse, pat dry and keep it chilled.

2. 2

   Take off the legs: pull each leg away from the body, cut through the skin between leg and breast, bend the leg back to free the thigh joint and cut through it, keeping the oyster of meat on the leg. Cut the backbone away below the breasts with poultry shears so the crown sits flat; keep the backbone, wing tips and neck for stock and gravy.

3. 3

   Bone the legs: lay each leg skin-side down, cut along the thigh bone and the drumstick bone and scrape the meat free all round. Lift out the bones and pull out the hard tendons from the drumstick. Open out the thickest parts so the meat is an even thickness, keeping the skin whole. Season.

4. 4

   Stuff and roll: lay a third of the hazelnut stuffing (750 g in all; see the link above the method) down the middle of each leg, bring the meat and skin round it so the edges overlap, and tie with string every 2–3 cm. Brush foil with the butter (25 g), roll each leg up tightly in it and twist the ends to make a firm, even sausage (or use several layers of clingfilm made for cooking). Chill for at least 1 hour to set the shape.

5. 5

   Poach the legs: heat the stock (3 litres) in a deep pan to about 80°C, the surface just trembling, not bubbling. Lower in the wrapped legs, keep them under the surface and hold the heat there. Start checking after 45 minutes: they are done when a probe in the centre of the stuffing reads 75°C.

6. 6

   To cook ahead, lift the legs into iced water, get them cold within 90 minutes and keep them wrapped in the fridge for up to 2 days. Otherwise keep them hot in the stock, at 63°C or above, while the crown cooks.

7. 7

   Prepare the crown: from the neck end, slide your fingers under the skin to loosen it from both breasts without tearing it. Mix the butter (100 g) with the thyme, salt and pepper, push it under the skin and spread it evenly over the breasts. Pull the skin back over and season the outside. Leave it out of the fridge in a cool place for up to an hour to take the chill off.

8. 8

   Combi oven (best): set the crown on a rack over a tray, push the core probe into the thickest part of a breast without touching bone, and cook on combi (steam and hot air) at 145°C until the probe reads 65°C. Switch to dry hot air at 200°C for 10–15 minutes to colour the skin, until the probe reads 70°C.

9. 9

   No combi oven: stand the crown in a deep roasting tin, pour in the stock (500 ml) to give 1–2 cm of liquid and cover with a tent of foil sealed at the edges, so the breast cooks in moist heat, like a bain-marie. Roast at 180°C (160°C fan), allowing 20 minutes per kg of crown plus 70 minutes as a guide (plus 90 minutes over 4 kg). For the last 30 minutes take off the foil and turn the oven up to 200°C (180°C fan) to colour the skin. Top up the liquid if it dries. Go by the probe, not the clock: take it out at 70°C.

10. 10

    Rest the crown on a board, loosely covered with foil, for 20–30 minutes. It keeps cooking as it rests (carryover), so the centre climbs a few degrees. Before carving, check the thickest part has held at least 70°C for 2 minutes (or 75°C for 30 seconds); if not, put it back in the oven.

11. 11

    Crisp the legs while the crown rests: unwrap them (leave the string on), pat dry and brown all over in the oil (2 tbsp) in a hot pan. Finish on a tray at 200°C (180°C fan) until the skin is crisp and the centre of the stuffing reads at least 75°C. Legs cooked ahead and chilled take longer, because they must be hot right through.

12. 12

    Stuffing balls: roll the rest of the stuffing into small balls and roast on an oiled tray at 200°C (180°C fan), turning once, until golden and the centre reads 75°C.

13. 13

    Game chips: slice the potatoes (500 g) very thinly on a mandoline, rinse off the starch and dry well. Deep-fry in batches in hot vegetable oil at below 175°C until crisp and golden yellow, not brown. Drain and salt.

14. 14

    Gravy: spoon the fat off the crown tray, set the tray over the heat and let the juices cook down until they stick to the tray. Pour off any more fat, add a pinch of salt, deglaze with the wine (150 ml), scraping up the sediment, and reduce by half. Add the stock (1 litre), bring to the boil and thicken lightly with the cornflour (25 g) mixed with a little cold water. Season and strain.

15. 15

    To serve: carve each breast off the bone and slice it across. Take the string off the legs and cut them into thick rounds. Arrange with the stuffing balls, garnish with watercress and game chips and spoon over a little gravy. Serve the cranberry sauce (500 ml) and the rest of the gravy separately.

Tip: tap a step to tick it off as you cook.