How To Cook Stuffed Boneless Turkey Crown With Chestnut, Apricot & Winter Sage

Please note: Fresh turkey should be stored below 5ºC. Remember to check the use-by date on the label and plan how best to store your bird

1. On the day of roasting remove your turkey from packaging, pat dry and bring to room temperature.
2. Preheat your oven to 210°C for fan assisted or 230°C for ovens without a fan (gas 8).
3. Melt 75g of unsalted butter in a saucepan until it becomes liquid and then add 15g of good quality fine sea salt and remove from the heat.
4. Brush the turkey all over with the melted butter, then place the turkey onto a roasting tray and roast for 20 minutes. Then cover with foil, reduce the heat to 160°C fan assisted or 180°C without a fan (gas 4) & continue to roast for an additional 2 hours removing the foil for the final 20 minutes.
5. Core temperature should be a minimum of 65°C before resting.
6. Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of foil.
7. Rest for up to 1 hour before carving.