Mark Wood is renowned for being the fastest bowler in the UK, but the cricketer has now revealed his other hidden talents.
Sharing his roast garlic and herb turkey crown recipe exclusively with Express.co.uk, the England men’s cricket icon promises that the dish is perfect for any occasion. And the best part is that it uses a frozen turkey crown.
He said: “My roast turkey dinner with the family is phenomenal, be it at home with the family at Christmas, in the middle of the Australian summer when on tour with England or Day 4 at Edgbaston.
“What I love about this unbeatable turkey crown recipe is that from the first bite, I’m instantly taken back to pool days with the team down under or having lunch in the glorious British summer at one of England’s most atmospheric grounds.”
He continued: “However, what I love most about this dish is the times it gives me the true taste of home.”
Mark Wood’s turkey crown recipe
Ingredients
125g butter, softened
One tbsp finely chopped rosemary
One tbsp freshly plucked thyme
One tbsp roughly chopped sage
14g flat-leaf parsley, roughly chopped
Two garlic cloves, crushed
One lemon
Salt and ground black pepper
2kg (approximately) free-range bronze turkey crown
One onion, peeled and quartered
Two sticks of celery, cut into thirds
One carrot, quartered lengthwise
Three fresh bay leaves
400g pack of sage and onion stuffing, shaped into balls
Method
As with most turkey crown recipes, this one takes a couple of hours to cook, but the preparation is minimal: just 10 minutes.
First, put the butter in a bowl with chopped rosemary, thyme, sage, parsley, garlic, and lemon zest. Season the mixture with plenty of salt and black pepper, then stir until combined.
Starting from the narrow end of the turkey crown, work your fingers under the skin of the breast to create a pocket on each side of the breast bone, being careful not to tear the skin.
Divide the butter between the pockets, spreading it evenly under the skin before seasoning the turkey.
Place the onion, celery, and carrot in a large roasting tin and set the crown on top. Quarter the zested lemon and place around the turkey with bay leaves.
Allow the turkey to warm to room temperature for one hour while preheating the oven to 170C fan. Next, cover the turkey loosely with foil and roast for one hour.
Remove the crown from the oven, baste with the juices, then re-cover and roast for another 30 minutes. Now increase the temperature to 190C fan.
Remove foil, baste, and roast for 20 more minutes or until the juices run clear when tested with a skewer. A digital temperature probe in the thickest part of the breast should read 70C.
The total cooking time will depend on the weight of your turkey, though two hours and 20 minutes is a rough guide.
Transfer the cooked turkey to a plate, cover loosely with a double layer of foil and a clean tea towel, and rest for at least 30 minutes.
Now, make and cook your stuffing balls according to the pack instructions. Use the turkey pan juices to make gravy, then carve the turkey and serve with traditional roast trimmings of your choice.
The Taste of Cricket Cookbook launched on Tuesday, November 12, 2024, and is available from the England & Wales Cricket Board store.
