Italian-style turkey with saffron butter

Name: Italian-style turkey with saffron butter
Total time: 3 h 30 min
Yield: Serves 10
Cuisine: Italian
Ingredients: 24 slices pancetta chopped; olive oil; 2 cloves garlic crushed; 1 boned turkey crown approx. 3-4kg; 8 Italian sausages skinned; 100g parmesan or grana padano grated; a handful of leaves basil chopped; in 6 tbsp milk ciabatta; 75g butter; a very good pinch saffron

Janine Ratcliffe

Published: October 8, 2015 at 7:30 PM

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Serves 10

Easy

Total time: 3 hrs and 30 mins

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A turkey crown is just the breast, here taken off the bone, it comes with the skin attaching the two breasts together. It’s easy to stuff and cook and even easier to carve. Perfect for a no-fuss Christmas dinner

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Alternatives

Complete the dish

Try this Italian-style turkey crown recipe, then check out our easy roast turkey, easy turkey crown, turkey gravy and more Christmas turkey recipes.

Ingredients

Nutrition

24 slices pancetta

chopped
olive oil
2 cloves garlic

crushed
1 boned turkey crown

approx. 3-4kg
8 Italian sausages

skinned
100g parmesan or grana padano

grated
a handful of leaves basil

chopped
in 6 tbsp milk ciabatta
75g butter
a very good pinch saffron

Nutrition: per serving

kcal692
fat33.9g
saturates14.1g
carbs14.2g
fibre0.7g
protein82.1g
salt2.3g

Method

step 1

Heat the oven to 190C/fan 170C/gas 5. Cook the pancetta in a little olive oil then add the garlic and cook for a minute. Leave to cool.
step 2

Put the turkey skin-side down on a board. Mix the cooled pancetta mix, sausage meat, parmesan, basil and soaked bread and season really well. Spoon it into the middle of the turkey then bring up the skin on both sides to enclose the stuffing, wrapping it up completely and tucking the ends in.
step 3

Slip pieces of kitchen string underneath and tie them at intervals to secure the joint. Weigh the stuffed joint and calculate the cooking time at 20 minutes per 500g.
step 4

Heat the butter and saffron together in a small pan for a couple of minutes and season with salt. Put the turkey in a roasting tin neat side up and brush the saffron butter all over the skin. Roast for the calculated time, brushing it with butter a couple of times more. Cover the turkey with foil if it’s browning too much in the last half-hour. Rest under loose foil for 20 minutes before carving.

See here for more Christmas turkey recipes

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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