PREP TIME: 24 hr

COOK TIME: 2 hr

INGREDIENTS

• 1 Simply Better Heritage Bronze Fresh Irish Reared Turkey Crown
• 1 Pack of Simply Better Dry Cured Whiskey Smoked Irish Streaky Rashers
• 75g Butter, softened
• 1 Garlic Clove, crushed
• Finely Grated Rind of 1 Lemon
• 1 Tbsp. Chopped Fresh Flat Leaf Parsley
• 2 Tsp Chopped Fresh Tarragon

For the Buttermilk Brine:

• 2 Litres Buttermilk
• 2 Lemons, thinly sliced
• 1 Garlic Bulb, separated into cloves and sliced
• 15g Fresh Tarragon Sprigs, roughly bruised
• 3 Tbsp. Sea Salt
• 2 Tsp Freshly Ground Black Pepper

METHOD

1. 1. Mix together all the ingredients for the buttermilk brine in a turkey bag, then add the turkey crown. Tie up the bag securely and put in the salad drawer at the bottom of the fridge – up to two days is best, but brine for at least 24 hours.
2. Preheat the oven to 190°C (375°F / Gas Mark 5).
3. Cream the butter until soft, then beat in the garlic, lemon rind and herbs. 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 and pack the flavoured butter right under the skin. Rub the butter into the flesh, then re-cover with the skin and secure with a small skewer. Cover the top of the turkey crown with the rashers.
4. Put the prepared turkey in the oven and cook according to the time shown on the pack label: approximately 20 minutes per 450g (1lb) plus 20 minutes. This will cook much quicker than a whole turkey, so make sure to baste it often. You can cover it with foil if it’s browning too quickly. When cooked, cover with foil to rest and keep warm. Drain away the cooking juices to make the gravy.
5. To serve, carve the turkey crown into slices and arrange on warmed plates with a selection of your favourite accompaniments.