Steam the turkey crown at 70ºC for 1hr. Remove the crown and let it rest for 15 minutes. Carve the breasts off the bone. Pat the skin dry. Season and colour the breasts skin-side down in a medium pan until golden and cooked.
Slit the turkey leg lengthways and bone out the leg bone taking care not to puncture the skin. Spread the meat flat on a board skin-side down. Repeat with second leg. Season the leg with salt, lime zest and sliced basil. Roll up firmly, season the skin side and wrap tightly in oiled foil. To cook, place the foil parcel in a small roasting pan. Preheat the oven to 180ºC. Cook for 45
minutes then reduce the heat to 160ºC and continue cooking for another 45 minutes. Unwrap the foil for the last half hour to brown the skin. Rest for 10 minutes.
4 fennel bulbs 75ml olive oil
First release the pomegranate seeds. The best way to do this is to halve the pomegranate along its “belly” then hold the half firmly in your hand with the seeds facing your palm. Over a large bowl, start bashing the back of the fruit with a wooden spoon. Don’t hit the fruit too hard or you’ll bruise the seeds and break the skin. Magically, the seeds will just fall out, without splashing you in the process. Pick out any of the white pith that falls in.
Carve the turkey breasts and legs. Garnish with basil leaves and fennel slaw.
- 1 Turkey, separated into two legs and the crown
- 1 lime, zested salt
- Basil olive oil
- Serves 4