Description
This savory roast turkey crown recipe features a whole turkey crown infused with bright citrus and aromatic thyme. It’s designed to be a stunning and flavorful centerpiece for your holiday meals, with a simple ten-step process for moist, tender meat and golden, crispy skin. The recipe also includes instructions for a rich gravy made from the pan juices.
Ingredients
Scale
- 2.2 kg Turkey Crown (thawed if frozen)
- 2 tsp Chopped Thyme (or rosemary)
- 50 g Butter, softened (or olive oil for dairy-free)
- 2 small Oranges (sliced and one half for juicing)
- 1–2 tbsp Vegetable Oil (or neutral oil)
- Salt and freshly ground black pepper to taste
- For the Gravy:
- 3 tbsp Plain Flour (or cornstarch for gluten-free)
- 6 tbsp Port (or red wine/stock)
- 450 ml Hot Turkey or Chicken Stock
- Splash Worcestershire Sauce (or soy sauce)
- 2 tbsp Soy Sauce (omit for gluten-free)
Instructions
- Preheat oven to 200°C/180°C fan/Gas 6.
- Gently loosen the turkey skin with your fingers.
- Mix thyme and softened butter. Smear this herb butter under the skin.
- Layer orange slices beneath the skin.
- Rub the turkey crown with vegetable oil and season generously with salt and pepper.
- Roast for 1.5 to 2 hours, until juices run clear. Baste every 30 minutes and cover with foil if browning too quickly.
- Squeeze remaining orange juice over the turkey 15 minutes before it finishes cooking.
- Rest the turkey, covered with foil, for 30 minutes before carving.
- For gravy: Pour pan juices into a saucepan, whisk in flour, then slowly add port and hot stock. Simmer until thickened.
- Serve the gravy with the carved roast turkey crown.
Notes
- Garnish with fresh thyme sprigs for an elegant touch.
- Store leftover roast turkey crown in an airtight container in the fridge for up to 3 days.
- Freeze leftovers tightly wrapped for up to a month.
- Reheat leftovers in the oven at 160°C/320°F with a splash of stock.
- Use leftover roast turkey crown in soups, sandwiches, or salads.
- For a dairy-free option, substitute butter with olive oil or vegan butter.
- Omit soy sauce for a gluten-free gravy.
- Ensure the turkey is at room temperature for 30-60 minutes before roasting for even cooking.
- Use a meat thermometer to ensure the thickest part reaches at least 75°C.
- Resting the turkey is crucial for moisture.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 150 g
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg