This super-tender poached turkey recipe is sure to take centre stage at Christmas this year.
- Place the turkey crown in a large stock pot or saucepan and add all the poaching liquid ingredients. Add water, if needed, to completely cover the turkey. Bring to the boil over high heat. Reduce heat to low. Poach for 30 minutes. Remove from heat. Set aside for 3-4 hours or until breast is cooked through. Remove turkey from liquid, reserving the poaching liquid.
- Meanwhile, preheat oven to 220C/200C fan forced. Combine the chopped thyme, rind, garlic, ginger and half the butter in a bowl. Season. Run fingers under maryland skin to loosen. Place butter mixture under skin. Use hands to spread evenly. Season with sea salt.
- Heat oil in a flameproof roasting pan over medium heat. Add half the potato, cut-side down, and half the remaining butter. Cook for 12 minutes or until golden. Transfer to a bowl. Repeat with remaining potato and butter. Return potato to pan. Add thyme sprigs and 1 cup poaching liquid. Bring to the boil. Remove from heat.
- Place a wire rack directly over the roasting pan. Top with the marylands. Roast for 30 minutes. Reduce oven to 170C/150C fan forced. Roast for a further 45-55 minutes or until turkey is cooked through and potato is tender. Set aside for 25 minutes to rest.
- For the chimichurri, place thyme, garlic and 2 tbs of the oil in a mortar and pound with a pestle until finely crushed. Transfer to a bowl. Add rind, juice, shallot, mint, parsley, chilli and remaining oil. Season. Stir to combine.
- Remove skin from turkey crown and discard. Carve breast. Serve with marylands, potato and chimichurri.
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Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set