Roast Turkey

Serves 15
Created by Broad Stripe's chef

Season the turkey crown; rub with soft butter and a little sunflower oil.
Place in a roasting tray and cover with tin foil, cook in a pre-heated oven (180c) for 70 minutes. Baste constantly.
After 70 minutes, remove the tin foil and cook for a further 15 minutes to colour. Remove and place on a cooling rack to rest.
Meanwhile, carefully peel the onions, ensuring that you do not remove the root and the top to deeply, but leaving the top and bottom both flat.
Colour the onions evenly, in a non-stick pan with sunflower oil and remove, allow to cool.
When cool, cut in half and remove some of the inside layers to create a small well. Place on a flat grill tray, and finish cooking in oven.
Cook cranberries with sugar, cinnamon and a little water until soft and bound with a light syrup.
Fill the onions with the mixture and bake in the oven until hot.
Trim and cross the sprouts, cook in boiling, salted water and refresh in iced water. Drain well.
Sauté sprouts in a non-stick pan with a little butter and sunflower oil season and add the walnut halves.
Heat the turkey jus and season if required. Serve in a sauceboat.
Place the carved turkey crown in the middle of a large serving plate and place the stuffed onions around one side. Finish with the hot sprouts placed on the other side of the serving dish. Or serve as individual portion in a similar fashion.