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.
Deelicious! I added rosemary and left out the plums as they weren't in season. The meat was juicy and tender and the entire meal ready in under two hours. I did not make the glazing. Instead I served half the baking apples alongside and only half in the sauce. Thumbs up from all my boys!
18 May 2014