Food & Drink Butter-Basted Turkey Crown and Simple Gravy Recipe

19:10  01 december  2020
19:10  01 december  2020 Source:   goodhousekeeping.com

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Butter - Basted Turkey and Gravy . Getting reviews Save Recipe . Prepare the turkey : Soak 1 large double-layered piece of cheesecloth in the butter. Brush any remaining butter on top of the bird and cover the breast meat with the cheesecloth to keep it moist for the first part of cooking, tucking it into

Homemade turkey gravy is simple to prepare when using leftover drippings and turkey stock and is a delicious addition to Thanksgiving dinner. I'd roasted turkeys before, but never made gravy . My turkey didn't produce the half-cup of fat drippings, so I started with half a cup of butter and half a cup

a table topped with plates of food on a plate: Butter-Basted Turkey Crown and Simple Gravy : A simple seasoned butter is all this turkey crown needs to make a spectacular centrepiece for your feast. © Alex Luck - Hearst Owned Butter-Basted Turkey Crown and Simple Gravy : A simple seasoned butter is all this turkey crown needs to make a spectacular centrepiece for your feast.

Turkey needn't be a faff, try our easy bird this Christmas accompanied by simple gravy.

Yields: 6 servings

Prep Time: 20 mins

Process Time: 1 hour 55 mins

Total Time: 2 hours 15 mins


  • 2

    .5-3kg turkey crown on the bone

  • 75 g

    butter, softened

  • 2

    garlic cloves, crushed

  • Finely grated zest 1 lemon

  • 2 tsp.

    dried tarragon

For the gravy
  • 400 mL

    chicken stock

  • 125 mL

    white wine

  • 2 tbsp.


  • 1

    -2tsp Marmite or Bovril (optional)


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Baste the turkey with the basting liquid, covering all surfaces. Continue to roast, basting every 30 minutes, until a thermometer inserted into the thigh meat reads Make the gravy : Pour the drippings and solids from the roasting pan into a measuring cup. Skim off any fat, reserving 2 tablespoons.

The potatoes and turkey crown cook together and there's no need to baste - and it's delicious. Use your hands to make two pockets between the skin and the meat, then smear the flavoured butter beneath the skin and all over the breast and work it down so that the breast is completely covered.

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  1. One hour before cooking, remove turkey from fridge and weigh it, taking a note of its weight. Calculate cooking time, allowing 30-35min per kg. Put turkey into a sturdy roasting tin just large enough to hold it (breast up), pat dry with kitchen paper and allow to come up to room temperature.
  2. Preheat oven to 190°C (170°C fan) mark 5. In a small bowl, mix the butter, garlic, lemon zest, tarragon and plenty of seasoning. Rub flavoured butter all over the turkey.
  3. Pour 200ml stock into the roasting dish tin (not on the turkey), then loosely cover tin with foil. Roast for calculated cooking time. When turkey has 20min left, carefully remove tin from oven, remove foil and spoon some of the juices in the tin over the turkey. Return tin to the oven (uncovered) for remaining cooking time.
  4. To check the turkey is cooked, insert a fork into the thickest part of the meat and check that the juices run golden and clear – if not, return to the oven and keep checking every 10min. Alternatively, use a meat thermometer – the temperature needs to be at least 72°C when inserted into the thickest part of the meat.
  5. Once cooked, transfer turkey to a board (saving the tin for the gravy), cover well with foil and clean tea towels to help keep the heat in. Leave to rest in a warm (not hot) place for up to 30min.
  6. While the turkey rests, make the gravy. Spoon off any excess fat from the tin, then put tin directly on the hob over medium heat (See GH Tip). Stir in the wine and remaining 200ml stock, scraping base of tin with a wooden spoon to remove any sticky bits. In a small bowl, mix the cornflour to a smooth paste with 2tbsp cold water, add to the tin and continue whisking on the heat until the gravy thickens (it will need to boil). Season to taste and whisk in a little Marmite or Bovril if the flavour needs a bit of a boost, then strain into a jug. To serve, unwrap turkey (you can add any resting juices to the gravy if you like) and serve with the gravy.

Get ahead:

Prepare to end of step 2 up to a day ahead (don’t preheat oven or bring turkey to room temperature). Cover and chill. To serve, allow to sit at room temperature for 1hr before completing recipe.

GH Tip:

This will buckle the tin if it’s not sturdy enough. If you are concerned, scrape the juices in the base of the tin with a wooden spoon to lift up any sticky bits, then decant into a medium pan before continuing with the recipe.

Per 125g meat and 50ml gravy:

  • Calories: 197
  • Protein: 31g
  • Total fat: 6g
  • Saturates: 3g
  • Carbs: 3g
  • Total sugars: 0g
  • Fibre: 0g

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usr: 0
This is interesting!