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Method

Roast Crown:

  1. On the day of roasting, remove your bird from the packaging, pat dry and bring to room temperature. Make a note of the weight from the label.
  2. Preheat your oven to 210°C for fan assisted or 230°C for ovens without a fan (gas 8).
  3. Choose a large, heavy-based roasting tray, ideally with deep sides and handles for easy movement.
  4. Soften 100g of butter with the zest of a lemon, sea salt, thyme leaves, and a splash of olive oil.
  5. 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.
  6. Place the turkey crown on a wire trivet, then pour 200ml of water onto the base of the tray.
  7. Place the tray in the oven and roast for 30 minutes, then reduce the heat to 160°C fan assisted or 180°C without a fan (gas 4) & continue to roast for an additional 35 minutes per kilo.
  8. To check the turkey is cooked, pierce the skin at the thickest part of the breast the juices should run clear.
  9. Carefully remove the trivet with the turkey onto a large tray and keep warm by covering with a sheet of foil.

Pot Roast Leg Parcels:

  1. Preheat your oven to 130°C for fan assisted or 150°C for ovens without a fan (gas 2).
  2. Place parcels onto roasting tray on a bed of chopped onion, carrot & celery & place & brush with melted butter & cover with foil.
  3. Slow roast for 2½ hours until tender when pierced with a skewer
  4. To finish increase oven temperature to 210°C for fan assisted or 230°C for ovens without a fan (gas 8) & roast uncovered for 10 minutes until nice & brown.

to serve:

Serve with cranberry & bread sauces, roast potatoes & a selection of seasonal vegetables.