Prep Time: 20 minutes
Stove Time: 45 minutes
Wonderbag Time: 4 hours
Serves 4 to 6
Ingredients
1/2 large onion, sliced thinly
3 carrots, trimmed and sliced on the diagonal
2 celery stalks, trimmed and cut into thirds
400ml chicken broth
1.5kg turkey crown
4 garlic cloves, peeled
1 lemon, quartered
Rub Ingredients
2 tsps salt
1/4 tsp black pepper
1/4 tsp ground white pepper
1 tsp paprika
1 tsp dried thyme
Gravy Ingredients
3 tbsps butter
3 tbsps plain flour
1/2 tsp dried thyme
Instructions
Add the onion, carrots, celery and broth to a lidded pan. Cook on a low heat for 10 minutes.
Combine all of the rub ingredients in a small bowl. Pat the turkey crown dry with paper towels. Firstly, rub the garlic clove all over the turkey skin, then coat with the rub mix.
Add the garlic cloves and lemon to your celery and carrots, then place the turkey on top.
Cook on a low heat, with the lid on, for 30 minutes on the stove. Turn off the heat when the broth boils. Transfer the covered pot to the Wonderbag and allow it to stand for 4 hours. The turkey is cooked when the internal temperature reaches 165 F/75 C and when the juices run clear from the thickest part of the meat.
Remove the turkey crown and place in a roasting pan or baking dish. Place in the oven and crisp up the skin, for about 3 to 4 minutes, watching carefully to prevent burning.
Make the Gravy
Strain the broth from the pan and set aside.
Add 3 tablespoons of butter to a saucepan and melt. Stir in 1 tbsp flour and sizzle until you have a light brown, sandy paste. Slowly add the strained broth, stirring all the time, until you have a thickened sauce.
Add dried thyme and salt and pepper to taste. Serve with the turkey and vegetables.
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