About this recipe:Turkey breast, gently braised to keep it moist and tender, is served with apples and plums for a special Sunday lunch, or a small Christmas dinner. Try serving with new potatoes and green beans.
1½ tablespoons olive oil
1.8 kg (4 lb) turkey breast crown joint
400 g (14 oz) onions, cut into quarters
4 dessert apples such as Cox's or Russets, cut into quarters and cored
1 tablespoon caster sugar
400 g (14 oz) plums, halved and stoned
Salt and black pepper
225 ml (8 fl oz) dry white wine
225 ml (8 fl oz) concentrated turkey or chicken stock
For the garnish
1 tablespoon caster sugar
3 plums, halved, stoned and thickly sliced
2 dessert apples, cored, quartered and thickly sliced
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Heat the oven to 220°C (425°F, gas mark 7). Warm the oil in a large, lidded flameproof casserole over a medium heat. Add the turkey crown and lightly brown it all over, taking care not to let the oil burn. Transfer the turkey crown to a plate and set aside.
Add the onions and the apples to the oil remaining in the casserole, sprinkle them with the sugar and cook for 3-4 minutes until lightly browned, stirring occasionally. Then mix in the plums and season with salt and a generous grinding of pepper.
Place the turkey, flesh side up, on top of the fruit and onion mixture and pour in the wine. Bring to the boil, then remove the casserole from the heat, cover with a tight-fitting lid and transfer it to the oven.
After 15 minutes, baste the turkey well with the wine, then replace the lid and return the casserole to the oven. Reduce the temperature to 190°C (375°F, gas mark 5) and cook for a further 15 minutes. Baste the turkey again, then cook it for 45 minutes - 1 hour, basting every 15 minutes, until the turkey juices run clear when the breast is pierced at its thickest point with a knife.
Meanwhile, to prepare the garnish, pour 225 ml (8 fl oz) of water into a frying pan, add the sugar, stir to dissolve and bring to the boil. Then add the plum and apple slices. Reduce the heat to low and simmer for 2-3 minutes, until the fruit is just tender. Lift the fruit onto a plate. Boil the cooking juices until they become slightly syrupy, then return the fruit to the pan. Remove the pan from the heat and set aside.
When the turkey is cooked through, lift it onto a serving dish, cover and set aside in a warm place while you complete the sauce.
Purée the onion, fruit and cooking juices from the casserole dish in a food processor, or with a hand-held mixer, then pass the purée through a fine sieve into a saucepan. Stir in the stock and bring to the boil. Taste and adjust the seasoning, then pour the sauce into a serving jug.
Reheat the fruit garnish, spoon it around the turkey crown, and serve with the sauce.