Yield: 1 servings
|Crown; (bone in) fresh
|; turkey breast (use
|; a good bronze
|; variety), skin on
|White alba truffles
|Sea salt and fresh ground pepper
|Onion; peeled and finely
|Rashers smoked bacon; finely chopped
|Clove garlic; crushed
|Crustless white bread; finely crumbed
|Slightly salted butter
|Cooking apple; peeled and cored
|Shelled pistachios; roughly chopped
|Red seedless grapes; halved
|Glass white wine
|Juice 1/2 orange
|Fresh chopped thyme
|Fresh chopped parsley
Preheat the oven to 180C/350F/gas 6.
Heat half the butter in a frying pan and cook the onion and chopped bacon until soft and golden. Add the chopped apple and crushed garlic and fry for 1 minute. Then add the pistachios, take the pan off the heat and add the crumbs and grapes, mixing in well.
To this mixture add 1tbsp of the stock, the orange juice, wine and the chopped herbs. Season with salt and black pepper and place under the bird in a shape that will not spread out from beneath the bird. Stand the bird on the stuffing in the roasting pan. Make small slits in the skin of the bird and slide small slivers of white truffle under the skin. Brush the skin with butter, season with sea salt and freshly ground black pepper, cover with foil and roast for about 1¼ hours. Reduce this time slightly for fan assisted ovens.
Then increase the oven temperature to 220C/450F/gas mark 8 for another 15 minutes, having removed the foil to brown the top of the joint. To allow easy carving, rest the crown for 10 minutes under foil. Any juice that runs out of the meat while it is 'resting' should be absorbed by the stuffing mix.
Serve with an American-style accompaniment of fettuccine with wild mushrooms and a green vegetable such as creamed spinach with bacon and onion.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.