fbpx

Brined Roast Turkey Breast with Confit Legs by Ryeland House Cookery

[vc_row margin_top=”0″ margin_bottom=”0″][vc_column][vc_column_text]

Brined Roast Turkey Breast with Confit Legs by Ryeland House Cookery

[/vc_column_text][/vc_column][/vc_row][vc_row margin_top=”0″ margin_bottom=”0″][vc_column width=”1/2″][vc_single_image image=”785″ img_size=”full”][vc_empty_space height=”10px”][/vc_column][vc_column width=”1/2″][vc_column_text css=”.vc_custom_1481460588892{margin-bottom: 20px !important;}”]

What’s a Christmas dinner without a delicious turkey recipe? Try out this incredible brined roast turkey courtesy of Anne Neary, of Ryland House.
 
Serves 8
Takes 25 mins to make, 3hrs 25 mins to cook

[/vc_column_text][/vc_column][/vc_row][vc_row margin_top=”0″ margin_bottom=”0″][vc_column width=”1/3″ el_class=”ingredients”][dt_fancy_title title=”Ingredients” title_align=”left” title_size=”h5″ title_color=”custom” separator_color=”custom” custom_title_color=”#3b3f4a” custom_separator_color=”#3b3f4a”][vc_empty_space height=”10px”][vc_column_text]

  • 5.5kg/ about 11to 12 lkb turkeyoven-ready Turkey legs and wings removed
  • Jar duck fat
  • 2 bay leaves
  • 3 sprigs thyme and sage
  • 1 onion quarted
  • 150gr butter melted and cooled

For the dry brine

  • 160/6oz sea salt
  • 1tbsp peppercorns toasted
  • 6 bay leaves crumpled up
  • 6 sage leaves finely chopped
  • 2 tbsp light brown sugar
  • 4 tbsp lemon and orange zest

For the stuffing

  • 125 gr butter / 5 oz butter
  • 2 onions finely chopped
  • 1 brambly apple peeled cored and sliced
  • 2×400 gr cumberland sausages or any sausage
  • Sage leaves
  • 150g/6oz breadcrumbs
  • 100ge/4 oz chestnuts
  • Some streaky bacon

Port & Cranberry Sauce

  • 100g/4oz sugar
  • 250ml/9 fl oz port
  • 175g/6oz fresh cranberries

[/vc_column_text][vc_empty_space height=”10px”][/vc_column][vc_column width=”2/3″][dt_fancy_title title=”Instructions” title_align=”left” title_size=”h5″ title_color=”custom” separator_color=”custom” custom_title_color=”#3b3f4a” custom_separator_color=”#3b3f4a”][vc_empty_space height=”10px”][vc_column_text]

  1. Up to 4 days before make the brine by placing the ingrediends execpt the lemon and orange rind in to a reseable bag and bash with a rolling pin, Now add the lemon and orange rind.
  2. Place a third of it in another reseablebag and 2 days before Christmas add the wings and legs and shake well to to coat the skin, Leave in the fridge overnight , the next day rinse off the brine and dirt well
  3. Heat up the goose fat and add the legs and wings now place in a preheated oven for  120c/gas mark100 or bottom oven in the Aga or Range cookers

For the turkey Breast

  1. The day before cover the turkey crown and cover with the remaining brine.
  2. Christmas morning rinse the brine off and pat dry
  3. Heat the oven to 200c or gas mark 7
  4. Rub the butter over the turkey
  5. Line the roasting tin with tin fol allowing a good bit at each side to cover turkey
  6. Get a wire rack and sprinkle the herbs and onions and and sit the crown on top.
  7. Roast uncovered for 40 mins then cover with the tin foil and cook for approx 2 hours probe the turn back the tin foil and roast for the last 25 mins without foil,
  8. Take out of oven and leave to rest for hour before carving,
  9. Meanwhile take the wings and legs out of the fat and re heat for about an hour

For the stuffing

  1. Heat the butter in a saucepan and add the onion and cook until softened then add the apple.
  2. Place the sausage meat in a bowl and combine  with the onion mix and remaining ingredients,
  3. While the turkey crown is resting place the stuffing in a large roasting dish and top with the bacon oven temp 200c gas mark 7 ,
  4. Cook for approx 40 mins or until the bacon is crisp.

    Serve some chopped sage leaves .

    For the roast potatoes roast in the fat from the turkey legs

[/vc_column_text][vc_empty_space height=”10px”][/vc_column][/vc_row][vc_row margin_top=”0″ margin_bottom=”0″][vc_column][vc_empty_space height=”20px”][/vc_column][/vc_row]