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Dry-brined crispy turkey crown
By: Nathan Anthony
Course: Main
Nathan Anthony, Bored of Lunch (BOL) demonstrated this delicious recipe at BBC Good Food Show Winter 2023.
Every Christmas BOL fans ask if they can cook a whole turkey in their air-fryer. While you certainly can, a crown is more suitable in terms of size. I dry-brine it so the inside is rich with flavour, and a buttery zesty drizzle helps crisp-up the skin. Gorgeous.
Serves: 8
Difficulty: Easy
Ingredients
1.2kg turkey crown
orange slices
For the dry brine
1 tbsp brown sugar
2 rosemary sprigs, chopped
1 tsp dried thyme
1 tsp dried sage
½ tsp ground cinnamon
For the zesty butter
175g butter (I use half-fat)
4 garlic cloves, grated
1 bay leaf, chopped
2 rosemary sprigs, chopped
1 lemon, zested
1 orange, zested and juiced
½ lime, zested
1 tsp dried sage
1 tsp dried thyme
½ tsp dried oregano
Method
- Arrange the orange slices on a large plate. Combine the dry brine ingredients with 2 tbsp salt and 1 tbsp black pepper, then rub the mixture underneath the turkey crown. Sit the bird on top of the orange slices and transfer to the fridge to chill overnight.
- Combine all the butter ingredients in a bowl (can be done ahead of time). The day you plan to cook the turkey, remove the bird from the fridge and pat the skin dry with kitchen paper, then cover the entire bird in the zesty butter. You can put some butter under the skin if you like. Cover the bird with foil.
- Cook the turkey in a preheated air-fryer for 1 hr 5 mins at 180C. Baste it halfway through the cooking time with some of the butter. Let the turkey rest before carving.
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