Per 125g (4oz) meat:
- Calories: 261
- Protein: 36g
- Total fat: 13g
- Saturates: 6g
- Carbs: 0g
- Total sugars: 0g
- Fibre: 0g
Our favourite Christmas turkey recipes for the juiciest meat and the crispiest skin
Turkey Crown with rosemary
Turkey crowns are simple to roast and carve, and delicious to eat.
A turkey crown is a lot easier and quicker to cook than an entire bird and you'll have less bones to discard of post cooking. Our crown this year is basted in herby and zesty butter and then covered in a lattice of bacon in order to keep the breast nice and moist throughout the cooking process. The perfect centrepiece for your festive lunch table this Christmas Day!
For more festive inspiration check out our favourite Christmas turkey recipes.
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Yields:
8 serving(s)
Prep Time:
45 mins
Cook Time:
2 hrs 20 mins
Total Time:
3 hrs 5 mins
Cal/Serv:
261
Ingredients
- 4 kg free-range turkey crown, on the bone if possible
- 2 large onions, skin on, thickly sliced
- 50 g butter, softened
- Finely grated zest 1 lemon
- 250 g pack smoked streaky bacon
- 6 rosemary sprigs, broken into shorter lengths
Directions
- Step 1One hour before cooking, remove turkey from fridge and weigh it, taking a note of its weight. Calculate cooking time, allowing 30-35min per kg (2lb 31/2oz). Scatter onions in a roasting tin that will just fit the crown, then lay on the turkey (breast up) and allow to come up to room temperature.
- Step 2Preheat oven to 190°C (170°C fan) mark 5. In a small bowl mix the butter, lemon zest and some seasoning. Spread over the top and sides of the turkey (using your hands is easiest). Next, lay on the bacon to cover as much of the top and sides as possible – a lattice pattern is nice (it will shrink on cooking). Tuck in the rosemary sprigs. Loosely cover tin with foil.
- Step 3Roast for calculated time, basting occasionally (add a little water to tin if base is catching), removing foil for last 30min of cooking. To check the turkey is cooked, insert a fork into the thickest part of the breast and check that the juices run golden and clear. If there’s any red tinge to the juice, return the crown to the oven and keep checking every 10min. Alternatively use a meat thermometer – the temperature needs to read 72°C when inserted into the thickest part of the breast.
- Step 4Transfer turkey to a board, cover well with foil and clean tea towels to help keep the heat in. Leave to rest in a warm place for at least 30min or up to 1hr before transferring to a warmed platter and serving in slices with our Simple Get-Ahead Gravy.
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