Stuffed Creedy Carver Turkey Crown, wrapped in bacon
Stuffed Creedy Carver Turkey Crown, wrapped in bacon
Take the hassle out of Christmas with our free-range turkey crown from Creedy Carver. Stuffed with Iford sausage meat, then wrapped in smoked bacon and glazed with an Iford Cider reduction, this is the perfect centrepiece for your Christmas dinner.
Sealed in a vacuum pack to preserve the juices, simply remove the tissue paper wrapping and packaging and follow the instructions below to cook, then serve. (Rosemary not included)
Available as a half crown (min 2kg, serves 6 - 8, as pictured) or full crown (min 4kg , serves 12-15)
Ingredients:
Creedy Carver Turkey breast, Sausage Meat Stuffing (UK Pork, Onions, Celery, Herbs), Cider (Apples, Sulphites), Smoked Bacon (Pork 97%, Salt, Sulphites).
For allergens, see ingredients in BOLD.
Produced in a kitchen that handles celery, gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, nuts, peanuts, sesame seeds, soya, sulphites.
Storage instructions: Keep covered and refrigerated. Suitable for freezing.
Use by: 5 days after collection when kept unopened and refrigerated. Can be frozen for up to 3 months from date of collection.
Cooking instructions:
- Leave out of fridge for 1 hour prior to cooking to temper the meat
- Pre-heat oven to 185c/ 175c fan
- Place turkey in a deep roasting tray
- Smoother in butter, salt and pepper to taste
- Take a piece of grease proof paper, run it under water and place on top of the turkey, then cover with foil
- Place in the centre of the oven and cook for c. 60 minutes per kilo. Size and thickness may vary, cook times are given as guidance.
- After an hour, remove the foil and spoon the juices at the bottom of the roasting tin over the turkey crown to baste.
- Return the turkey crown to the oven uncovered making sure to rotate the roasting tin. Baste again as needed during cooking.
- Cook thoroughly until the juices run clear when the deepest part of the breast is pierced with a thin skewer. If more cooking is. required return it to the oven, checking every 15 minutes.
- Once cooked, remove from the oven, cover the crown with foil and leave to rest for a minimum of 20 minutes before carving.
