Turkey crown with citrus herb butter and roast potatoes recipe

By Angela Boggiano & Debbie Miller

Try this easy-make dish with a turkey crown and impress your family and guests without the hard work.

1. Preheat the oven to 190°C/fan170°C/gas 5. Mix 125g softened butter with the finely grated zest of 1 orange, the finely chopped leaves from 1 fresh rosemary sprig, the leaves from 2 thyme sprigs and seasoning. Set 25g aside for the sprouts.
2. Place a turkey crown (about 2.4kg) on a board. Lift up the skin from the neck end and slide your fingers underneath – keep the skin attached at the sides and be careful not to rip it. Work the remaining herb butter under the skin. Weigh the turkey, calculating 20 minutes per kg plus 70 minutes (so for this turkey, it will be 2 hours). Put into a large roasting tin, rub with 1 tablespoon sunflower oil and season well. Cover with foil and roast for 11/2 hours.
3. Uncover the turkey and baste with the cooking juices. Discard most of the cooking juices and fat from the tin. Dot 2 x 400g packs ready-to-roast potatoes around the turkey and roast for 30 minutes, until cooked through and golden. Lift the turkey onto a board, cover with foil and rest for 20 minutes.
4. Increase the oven temperature to 220°C/fan200°C/gas 7 and cook the potatoes for a further 15-20 minutes, until golden and crisp.
5. Carve the turkey and serve with the potatoes, stuffing balls and vegetables and 2 x 300g tubs hot fresh chicken gravy.