Dry-brined crispy turkey crown
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 .
Nathan Anthony
SERVES 8
• 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
1 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 . 2 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 . 3 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 .
AS SEEN ON Christmas Kitchen
58 bbcgoodfoodshow . com