Per 125g meat and 50ml gravy:
- Calories: 197
- Protein: 31g
- Total fat: 6g
- Saturates: 3g
- Carbs: 3g
- Total sugars: 0g
- Fibre: 0g
Our favourite Christmas turkey recipes for the juiciest meat and the crispiest skin
Butter-basted turkey crown and simple gravy
A simple seasoned butter is all this turkey crown needs to make a spectacular centrepiece for your Christmas feast.
This butter-basted turkey crown with gravy is perfect for the first-time festive host, delivering succulent turkey meat in a few simple steps. Adding Marmite or Bovril to the gravy is a quick way to create layers of rich, umami flavour, and is a kitchen hack we use year round when it comes to creating the perfect Sunday gravy.
Once the turkey crown is in the oven, all that's left for you to do is prepare the accompanying trimmings and set the table. Merry Christmas!
Find all of our favourite recipes for the festive season here.
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
1 hr 55 mins
Total Time:
2 hrs 15 mins
Cal/Serv:
197
Ingredients
- 2 .5-3kg turkey crown on the bone
- 75 g butter, softened
- 2 garlic cloves, crushed
- Finely grated zest 1 lemon
- 2 tsp. dried tarragon
For the gravy
- 400 ml chicken stock
- 125 ml white wine
- 2 Tbsp. cornflour
- 1 -2tsp Marmite or Bovril (optional)
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. Put turkey into a sturdy roasting tin just large enough to hold it (breast up), pat dry with kitchen paper 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, garlic, lemon zest, tarragon and plenty of seasoning. Rub flavoured butter all over the turkey.
- Step 3Pour 200ml stock into the roasting dish tin (not on the turkey), then loosely cover tin with foil. Roast for calculated cooking time. When turkey has 20min left, carefully remove tin from oven, remove foil and spoon some of the juices in the tin over the turkey. Return tin to the oven (uncovered) for remaining cooking time.
- Step 4 To check the turkey is cooked, insert a fork into the thickest part of the meat and check that the juices run golden and clear – if not, return to the oven and keep checking every 10min. Alternatively, use a meat thermometer – the temperature needs to be at least 72°C when inserted into the thickest part of the meat.
- Step 5Once cooked, transfer turkey to a board (saving the tin for the gravy), cover well with foil and clean tea towels to help keep the heat in. Leave to rest in a warm (not hot) place for up to 30min.
- Step 6While the turkey rests, make the gravy. Spoon off any excess fat from the tin, then put tin directly on the hob over medium heat (See GH Tip). Stir in the wine and remaining 200ml stock, scraping base of tin with a wooden spoon to remove any sticky bits. In a small bowl, mix the cornflour to a smooth paste with 2tbsp cold water, add to the tin and continue whisking on the heat until the gravy thickens (it will need to boil). Season to taste and whisk in a little Marmite or Bovril if the flavour needs a bit of a boost, then strain into a jug. To serve, unwrap turkey (you can add any resting juices to the gravy if you like) and serve with the gravy.
Get ahead:
Prepare to end of step 2 up to a day ahead (don’t preheat oven or bring turkey to room temperature). Cover and chill. To serve, allow to sit at room temperature for 1hr before completing recipe.
GH Tip:
This will buckle the tin if it’s not sturdy enough. If you are concerned, scrape the juices in the base of the tin with a wooden spoon to lift up any sticky bits, then decant into a medium pan before continuing with the recipe.
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