Christmas Citrus brined turkey crown
Citrus brined free-range TURKEY CROWN

Citrus brined free-range turkey crown

Citrus brined free-range turkey crown

We’ve sourced free-range Turkey crowns from Wollondilly in NSW to satisfy the lovers of white meat, golden skin and easy carving. We brine it in a citrusy mix of lemon, orange, garlic, parsley, thyme and bay to impart flavour (and juiciness) all the way through the crown. This prep makes for a fool-proof cook, keeping your bird juicy and tender, even if you lose track of time or someone cranks up the oven (whoops!).

To Serve

Your main event needs equally impressive sides — we think potato gratin, duck fat potatoes, roasted Brussels sprouts, along with traditional gravy and a bowl of apple and cranberry relish, should do the trick!

Ingredients

 Turkey crown (96%), citrus brine (water, salt, sugar, lemon, orange, garlic, parsley, thyme, black pepper, bay leaves)

* We don’t add preservatives or additives to our meals – we cook with the same real ingredients you would find in your home fridge and pantry. Some of these household ingredients do contain sub-ingredients, for example Dijon mustard contains sulphites and crushed tomatoes contain citric acid. We try to find products with as few additives as possible and always list every ingredient in our meals, both here and on the label.

Nutritional Info

Serving Size: 130g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 819 kJ 630 kJ
PROTEIN 37.7 g 29.0 g
FAT (TOTAL) 4.6 g 3.6 g
-SATURATED 1.3 g 1.0 g
CARBOHYDRATE 0.3 g 0.2 g
-SUGARS 0.3 g 0.2 g
SODIUM 286 mg 220 mg

Allergens

Does contain:

May contain: crustaceans, eggs, fish, gluten, lupin, milk, molluscs, peanuts, sesame, soy, sulphites, tree nuts, wheat
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SIZE GUIDE

CLOSE

Serves 8-10

SERVES 8-10

Minimum 2.7kg- Serves 8-10.

Serves 12-14

SERVES 12-14

Minimum 3.45kg. Serves 12-14.

To Cook

prep level
Some Prep

DEFROST FULLY, allow two to three days in the fridge to defrost. Preheat oven (FF) to 180 degrees. Take the turkey from the fridge a good hour before cooking then remove from the bag. Pat dry with a paper towel and place in a greased or lined roasting dish. Tip: If the turkey crown isn’t sitting evenly in the roasting tray, gently support it with scrunched-up foil to help stabilize it during cooking Roast for approximately 1 hr 25 minutes to 1 hr 45 minutes or until the internal temperature reads 75°C and the juices run clear when you pierce the thickest part of the crown with a skewer. Remove from the oven, rest breast side down, loosely covered with foil, for 30 minutes. Carve and drizzle with pan juices.

DEFROST FULLY, allow two to three days in the fridge to defrost. Preheat oven (FF) to 180 degrees. Take the turkey from the fridge a good hour before cooking then remove from the bag. Pat dry with a paper towel and place in a greased or lined roasting dish. Tip: If the turkey crown isn’t sitting evenly in the roasting tray, gently support it with scrunched-up foil to help stabilize it during cooking. Roast for approximately 1hr 45 mins to 2hrs 15 mins or until the internal temperature reads 75°C and the juices run clear when you pierce the thickest part of the crown with a skewer. Remove from the oven, rest breast side down, loosely covered with foil, for 30 minutes