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Roast turkey crown with lemon, parsley and thyme

Name: Roast turkey crown with lemon, parsley and thyme
Prep time: 15 min
Cook time: 2 h 20 min
Total time: 2 h 35 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: Zest of 1 lemon; A small handful chopped fresh parsley and thyme; 150g softened butter; A turkey crown breast; 6 fresh bay leaves; 6 balls of stuffing; 6 slices of bacon; 12 chipolatas; For the gravy; A splash of white wine; A tub of fresh gravy

Published: 31 Dec 04
Updated: 18 Mar 24

Our turkey crown recipe, using the turkey breast, is made with lemon and parsley and comes served with a white wine gravy.

If you like, you can check out our guide to cooking a Christmas turkey, too. And find out what to do with turkey leftovers.

Easy
January 2005

Test kitchen approved

Serves 6
Hands-on time 15 min, cook time approximately 2 hours, plus 20 min resting time

Our turkey crown recipe, using the turkey breast, is made with lemon and parsley and comes served with a white wine gravy.

If you like, you can check out our guide to cooking a Christmas turkey, too. And find out what to do with turkey leftovers.

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Ingredients

Zest of 1 lemon
A small handful chopped fresh parsley and thyme
150g softened butter
A turkey crown breast
6 fresh bay leaves
6 balls of stuffing
6 slices of bacon
12 chipolatas

For the gravy

A splash of white wine
A tub of fresh gravy

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Method

Preheat the oven to 200°C/fan180°C/gas 6. Beat the grated zest of 1 lemon, a small handful chopped fresh parsley and thyme into 150g softened butter.
Weigh the turkey crown breast and calculate the cooking time at 36 minutes per kg.
Spread the flavoured butter over the turkey, put on a rack and rest over a roasting tin. Season, then loosely cover with foil.

Roast for 30 minutes of the calculated cooking time, then reduce the temperature to 190°C/fan170°C/gas 5 and cook for the remaining time – uncover the turkey for the last 30 minutes.
Baste the turkey regularly.
Thread the roll of bacon, bay leaf, the ball of stuffing and 2 chipolatas onto a skewer (1 skewer per guest). Roast alongside the turkey for the last 30 minutes.
Rest the turkey for 20 minutes.
Serve with the skewers, gravy and sauces, tangerine halves and parsley and thyme to garnish.
For the gravy. Drain off all the fat from the roasting tin and sizzle what’s left on the hob with a splash of white wine. Add a tub of fresh gravy. Heat through and serve with the turkey.

Recipe from January 2005 Issue

delicious. tips

Cooking a good turkey can be a challenge – the breasts tend to dry out before the legs are done which can lead to disaster on the big day. So to make sure your Christmas runs like a dream, this recipe keeps things basic. Butter adds delicious moisture and a creamy taste, while the lemon, parsley and thyme add a herbal infusion.