Neven Maguire's Buttermilk Brined Roast Turkey Crown

INGREDIENTS

• 1 Pack Fresh Thyme
• 1.9kg Simply Better Heritage Bronze Fresh Irish Reared Turkey Crown
• 75g Butter
• 2 Lemons
• 1 Tbsp Chopped Fresh Flat-leaf Parsley
• 1 Simply Better Fermented Irish Black Garlic Bulb
• 2 Litres Buttermilk
• 3 Tbsp Simply Better Oriel Sea Salt
• 2 Tsp Freshly Ground Pepper
• 1 Pack Simply Better Whiskey Smoked Dry Cured Irish Streaky Rashers

METHOD

1. Strip the leaves from the thyme and finely chop one tablespoon. Grate the rind from one of the lemons and mix into the butter in a small bowl with the chopped herbs and one of the garlic cloves, mashing up with a fork until evenly combined. Cover with clingfilm and put in the fridge until needed, then leave at room temperature to soften up again before using.
2. Put the buttermilk into a turkey roasting bag with the salt, pepper and remaining garlic. Thinly slice the lemons and add with the rest of the packet of thyme, stalks and all. Mix all the ingredients together and add the turkey crown. Remove any excess air to make sure the turkey is fully immersed, then tie the bag securely and place in the salad drawer at the bottom of the fridge for up to 2 days is best but at least 24 hours.
3. When ready to cook preheat the oven to 190ºC (375ºF/Gas Mark 5). Remove the crown from the brine and drain off any excess liquid, then pat the skin dry with kitchen paper. Gently loosen the neck flap away from the breast – a scissors can help with this, pack the flavoured butter under the skin, this is best done using disposable gloves on your hands, rub into the flesh of the turkey as well, then recover with skin and secure with a few toothpicks or sew with fine twine, then cover the top with the rashers.
4. Place the prepared turkey crown in the oven and calculate your time, 20 minutes per 450g plus 20 minutes. This size will take approximately 1 ½ hours so it cooks much quicker than a regular turkey. Make sure to keep basting and cover with foil if it’s browning too quickly or remove the bacon for the last half an hour if you like crispy skin. When cooked, cover with foil and leave to rest for at least 20 minutes. Drain away the cooking juices and add to your gravy. To serve, carve the turkey crown into slices and arrange on warmed plates with a selection of your favourite accompaniments.