Bronze Turkey Crown and Legs with Gravy and Stuffing | Connecticut Public

Name: Bronze Turkey Crown and Legs with Gravy and Stuffing | Connecticut Public
Ingredients: 12 lb–14lb 5 oz (5.5–6.5kg) bronze turkey, (including giblets); 1-3/4 oz (50g) butter; 2 tablespoons finely chopped sage, thyme or rosemary leaves ((or a mixture of all three)); zest of 2 large oranges; zest of 1 lemon; 3 garlic cloves, (crushed); 1/2 teaspoon brown sugar; 3 tablespoons olive oil; sea salt and freshly ground black pepper; 3-1/2 oz (100g) butter; 1 medium onion, (finely chopped); 2 teaspoons finely chopped sage; zest of 1 orange; 8-1/2 oz (240g) fresh breadcrumbs; 3-1/2 oz (100g) vacuum-packed cooked chestnuts, (roughly chopped); 1 large egg; splash of cream or full-fat milk ((if needed)); 1 large onion, (roughly chopped); 3 carrots, (peeled and roughly chopped); 3 celery sticks, (roughly chopped); 2 outer fennel leaves, (roughly chopped); a few sprigs of sage, rosemary or thyme ((or all three)); 1-3/4 oz (50g) butter, (cut into cubes); 1 dessertspoon plain flour; 1 large glass red wine; juice of 2 oranges; 18 fl oz (500ml) good-quality chicken stock; 2 bunches of watercress, (thick stalks removed)

content.ctpublic.org

The turkey crown is dry-brined and the legs are boned and filled with a chestnut, sage and orange stuffing – then roasted. Ideally, you should start to prepare the turkey two days before roasting.

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Ingredients

12 lb–14lb 5 oz (5.5–6.5kg) bronze turkey, (including giblets)
1-3/4 oz (50g) butter
2 tablespoons finely chopped sage, thyme or rosemary leaves ((or a mixture of all three))
zest of 2 large oranges
zest of 1 lemon
3 garlic cloves, (crushed)
1/2 teaspoon brown sugar
3 tablespoons olive oil
sea salt and freshly ground black pepper
3-1/2 oz (100g) butter
1 medium onion, (finely chopped)
2 teaspoons finely chopped sage
zest of 1 orange
8-1/2 oz (240g) fresh breadcrumbs
3-1/2 oz (100g) vacuum-packed cooked chestnuts, (roughly chopped)
1 large egg
splash of cream or full-fat milk ((if needed))
1 large onion, (roughly chopped)
3 carrots, (peeled and roughly chopped)
3 celery sticks, (roughly chopped)
2 outer fennel leaves, (roughly chopped)
a few sprigs of sage, rosemary or thyme ((or all three))
1-3/4 oz (50g) butter, (cut into cubes)
1 dessertspoon plain flour
1 large glass red wine
juice of 2 oranges
18 fl oz (500ml) good-quality chicken stock
2 bunches of watercress, (thick stalks removed)