|1||turkey crowns turkey crown||
|at room temperature|
|1||butternut squash butternut squash||
|peeled, deseeded and cut into chunks|
|1 tins tin||cooked chestnuts cooked chestnuts||
|3 sprigs sprig||sage sage||
|1 tbsp tbsp||olive oil olive oil||
|1.2 kg kg||flour flour||
|100 g g||salt salt||
|1 l l||water water||
|black pepper black pepper||
Salt-baked turkey crown with butternut squash and chestnuts
If you're looking to put a new spin on the Christmas meal this salt-baked turkey recipe is a great one to try. Roasting the turkey crown inside a salt dough crust keeps the meat very moist and flavoursome, and cooking the crown on a bed of butternut squash gives you a ready made vegetable side too.
- Preheat the oven to 200°C/180°C fan/gas mark 6.
- Place a large frying pan on the hob over a high heat and allow to become smoking hot. Pat the turkey dry with kitchen towel, then place top-down into the hot, dry pan. Carefully tilt the crown to sear the skin until golden all over, then set aside.
- Combine the squash, chestnuts, herbs and black pepper in a small bowl and pour over the olive oil. Mix well until evenly coated.
- For the salt dough, combine the salt and flour in a large mixing bowl and form a small well in the centre. Add the water gradually, mixing well until incorporated into a smooth dough - you may need a little more or less water than stated.
- Divide the dough in half and roll each piece out until roughly 1cm thick. Lie one sheet of dough across the bottom of a large oven tray and line with a smaller sheet of greaseproof paper.
- Pile the butternut squash mixture into the centre of the dough and balance the turkey crown on top. Cover with the second sheet of dough, brushing the edges with water to seal.
- Crimp the dough together to ensure the seal is extra tight, then roast the turkey in the oven for 90 minutes.Once cooked, remove the turkey from the oven and leave to rest in the dough casing for a further 20 minutes.
- When ready to serve, crack the dough with a few hefty whacks from a rolling pin and scoop out the butternut squash and chestnuts into a separate serving dish. Discard the salt crust and carve the turkey crown, serving alongside buttery mash, sprouts and cranberry sauce.