Roast Crown of Turkey with Sage and Onion Stuffing

1. Preheat the oven to 190 degrees celcius / 375 degrees fahrenheit / Gas 5.
2. To make the stuffing, heat a frying pan and melt the butter.
3. Add the onion and sage and cook for a few minutes, until softened but not coloured.
4. Stir in the breadcrumbs, mixing well to combine.
5. Season with freshly ground black pepper.
6. Wrap the stuffing in buttered tinfoil and mould into a large sausage shape.
7. This can be cooked in the oven for 25 - 30 minutes.

Next, prepare the Turkey Crown.

1. Cream the butter in a bowl until very soft and then add the crushed garlic, orange rind, parsley and thyme.
2. Beat well, until thoroughly blended.
3. Gently loosen the neck flap away from the breast and pack the flavoured butter right under the skin - this is best done using gloves on your hands.
4. Rub well into the flesh of the turkey, then re-cover the skin and secure with a small skewer.
5. Place the turkey crown in the oven and calculate your time. You should allow 20 minutes per 450g (1lb) plus 20 minutes, so a joint this size should take 3 hours and 40 minutes.
6. Cover loosely the foil and remove this about 40 minutes before the end of cooking time.
7. The turkey crown will cook much quicker than a whole turkey, so make sure to keep basting.
8. To check if the turkey is cooked, pierce a fine skewer into the chest part of the crown - the juices should run clear.
9. When cooked, cover with foil to rest and keep warm.
10. To serve, carve the turkey crown into slices and arrange 125g (5 oz) on warmed plates with the cooked stuffing.

• this dish provides 5 protein exchanges.
• Check your daily allowances to see if you have enough remaining for this dish.

Reproduced with kind permission from 'Truly Tasty' Recipe book.