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 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 As with most turkey crown recipes, this one takes a couple of hours to cook, but the preparation is minimal: just 10 .