Christmas turkey crown with all the trimmings
Enjoy a traditional Christmas dinner that is low potassium, low phosphate and low salt which leaves allowance for a festive treat during the day.
Chef
Ingredients
Roast turkey with gravy
1.5kg turkey crown
Turkey bones and giblets
75g butter
1 garlic clove
Orange zest
1 tablespoon fresh flat leaf parsley
1 teaspoon fresh thyme
50ml sunflower oil
1 tablespoon plain flour
300ml low salt chicken stock
Sage and onion stuffing
75g butter
1 small onion
1 teaspoon fresh sage
175g fresh white breadcrumbs
Carrots with fennel seeds and tarragon
340g carrots
25g butter
1 teaspoon fennel seeds
2 tablespoons chopped tarragon
Pan-fried Brussel sprouts with nutmeg
300g Brussel sprouts
2 tablespoon olive oil
25g butter
1 red onion
1 tablespoon parsley
1 nutmeg seed
Crispy potato with rosemary and red onion
800g potatoes
75g plain flour
1 teaspoon fresh rosemary
50ml olive oil
1 red onion
Method
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Step 1
To make the stuffing, peel and dice onion. Add onion, butter and chopped sage to frying pan. Once the onion is soft add the breadcrumbs and stir well until combined. Pour onto buttered tin foil, roll tightly and refrigerate until needed.
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Step 2
Preheat the oven to 190c/gas mark 5. Make the flavoured butter by mixing in crushed garlic, orange zest and chopped herbs. Use hands to spread the butter evenly under the skin of the turkey crown. Add the turkey and giblets to a roasting pan, drizzle with the oil. Cover with foil and cook based on recommended cooking time for the weight. 1 hour 40 minutes for a 1.5kg turkey crown.
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Step 3
Baste regularly and remove the foil for the last 30 mins of cooking time. Once cooked remove from the oven, cover with foil. Allow the meat to rest for at least 30 mins, whilst cooking the potatoes, stuffing and vegetables.
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Step 4
Turn oven to 200 C /gas mark 6. Peel and dice the potatoes into cubes and slice the carrots. Blanch the vegetables separately in boiling water for 5-10 mins until tender. Drain the potatoes and dry. Sprinkle with rosemary and toss in flour before adding to roasting tin with a little oil.
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Step 5
Roast the potatoes and stuffing for 30 mins. Slice red onion and sprinkle over the potatoes for the final 10 mins. Add blanched sprouts, butter, herbs and diced onions to a pan and grate in the nutmeg. Add the blanched carrots, butter and fennel seeds to a pan. Cook both for 5 -10 minutes. Sprinkle the tarragon over the carrots before serving.
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Step 6
To make the gravy, reserve the giblets and cooking juices and place roasting tin directly over a medium heat. Stir in the flour, add the chicken stock and whisk together for 5 mins before passing through a sieve. Bring it all together and serve on warm platter and carve the turkey.
Food facts
The main source of carbohydrate in this meal is from the potatoes and vegetables. The total carbohydrate value has been provided for those who are trained in insulin adjustment.
When following the quantities recommended this traditional Christmas dinner is a low potassium and low phosphate meal.
The meal will contain some phosphate from the turkey. If you have been prescribed a phosphate binder, ensure you take them with this dish.
The recommended serving size is 100g of cooked turkey per person. That makes the overall protein content of this dish quite high, which is great if you are receiving dialysis. If you have been advised to follow a lower protein diet, reduce the amount of cooked turkey to 75g per person.
Use gluten-free flour, breadcrumbs and stock cubes.
Everything except the turkey and gravy is suitable if you are following a vegetarian diet.
This recipe uses a lot of herbs to add flavour to the side dishes. Dried herbs can be used instead of fresh for a cheaper option.
Any leftover turkey and vegetables should be allowed to cool, then be refrigerated and consumed within two days. The leftover turkey meat can be used for sandwiches or try our turkey curry recipe.
Use a little of the flavoured butter to spread over the foil to help keep the turkey moist and the foil in place.
The recommended cooking time for turkey crowns are 20 minutes per kg, plus 70 minutes if the joint weighs less than 4kg, and plus 90 minutes if it weighs more than 4kg.
Check your joint is cooked by piercing the thickest part. The juices which run out should be clear and not tinged with pink.
Once cooked, rest the meat covered in foil for at least 30 minutes.
The stuffing could easily be made the day before and the vegetables blanched in advance on the morning. Blanching is briefly boiling in water, often as a prelude to cooking it further.