Christmas turkey crown is a great choice for a small Christmas dinner, ideal for if you’ve got around 6 people at the table. This simple Christmas turkey crown recipe will make for a delicious centrepiece for your Christmas table.
Method
On the day of roasting, remove your Christmas turkey crown
from the fridge, pat dry and bring to room temperature. Make a note
of the weight from the label.
Preheat your oven to 210°C for fan-assisted or 230°C for ovens
without a fan (gas 8).
Choose a large, heavy-based roasting tray, ideally with deep
sides and handles for easy movement.
Soften 100g of butter with the zest of a lemon, sea salt, and a
few leaves of thyme.
Gently lift the skin away from the breast meat, starting at the
cavity and then carefully push the softened butter between the skin
and flesh.
Place the turkey crown on a wire trivet, then pour 200ml of
water onto the base of the tray.
Place the tray in the oven and roast for 30 minutes, then
reduce the heat to 160°C for fan-assisted or 180°C for ovens
without a fan (gas 4). Continue to roast for an additional 35
minutes per kilo.
To check the turkey is cooked, pierce the skin at the thickest
part of the breast the juices should run clear.
Carefully remove the trivet with the turkey onto a large tray
and keep warm by covering with a sheet of foil.