If you are cooking a turkey crown (the breast only, on the bone) for Thanksgiving or Christmas then you may like to try cooking it in a salt crust. The crust seals in flavour and moisture and when you crack the crust do this at the table as the air is filled with delicious herby aromas.
- 3½ kilograms coarse salt
- 7 large egg whites
- 2 kilograms turkey breast Turkey crown - on the bone
- 1 bunch fresh thyme
- 1 bunch fresh rosemary
Turkey Crown in a Salt Crust is a community recipe submitted by CMS and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
- Preheat the oven to 200c/400F/Gas Mk 6. Use a roasting tin that will hold the turkey crown snugly and line with foil (lining the tin is important unless you want to spend a lot of time chipping the salt crust out of the tin).
- Mix the salt and egg whites together in a large bowl. The salt should look a little like damp sand. The easiest way to do this is to put on a pair of CSI (vinyl disposable) gloves and use your hands. Season the turkey breast with a little black bepper.
- Put a layer of salt in the bottom of the roasting tin, about 1/2cm/1/4 inch thick. Put all but a couple of sprigs of the thyme plus all of the rosemary on the salt and sit the turkey on the herbs. Lay a couple of sprigs of thyme on top of the turkey then pack the remaining salt all over the turkey so that it is completely enclosed in the salt crust.
- Put the salt crusted turkey in the oven and cook for 1 hour and 20 minutes. To check that the turkey is cooked insert a metal skewer through the crust and into the thickest part of the turkey breast. Hold it there for 10 seconds then remove and check carefully - the tip of the skewer should feel hot (if you have a digital or instant read thermometer then it should read at least 75c/170F). If the turkey is not quite cooked properly then return to the oven for 10 minutes and check again.
- Remove the cooked turkey from the oven and leave to rest for 20 minutes. Crack the crust with a wooden mallet or rolling pin and lift the crust away. Remove the turkey breast and peel away the skin (it may be too salty to eat) before carving the turkey.