Perfect if you're feeding less than a crowd. Cheaper than a full turkey and if you've left things last minute, you can find frozen turkey crowns in most Supermarkets for a fraction of the cost. Easy enough for even entry-level cooks, the flavoured butter and oranges keep the turkey moist and infuse a beautiful flavour into the meat.
Total time to make : 1hr 30 minutes
Time to prep : 20 minutes
Time to cook :
Servings : 6 - 8
~ 1.5kg turkey crown
150g butter, softened
6 sprigs of thyme, leaves stripped
3 tbsp honey
2 oranges, 1 x sliced into wedges and 1x sliced into 6 x 1/2cm circular slices
6 bay leaves
4 sprigs of rosemary
Salt & pepper, to season
To allow your turkey crown to come to room temperature before roasting, remove it from the fridge 1 - 2 hours beforehand. If you've bought a frozen turkey crown, allow it to fully defrost in the fridge (this can take 36+ hours - it will state on the label how long) and then remove from the fridge to bring to room temperature.
Pre-heat a fan oven to 180ºC and place your turkey into a large roasting tin on top of a roasting rack (if you have one). This will allow to juices to run and easily be basted back onto the turkey.
Create your flavoured butter by combining the softened butter with thyme leaves, honey and season with salt & pepper.
Use your hands to loosen the skin over the turkey crown and spread 1/2 of the flavoured butter underneath the skin and the turkey meat. Gently push the 6x circular slices of orange with a bay leaf pressed on top under the skin, 3x on each side of the turkey crown, overlapping each other if needed.
Spread the remaining butter over the outside of the turkey crown and stuff the orange wedges inside the cavity of the turkey crown.
Roast for 1hr and 40 minutes, removing from the oven every 30 minutes to baste the juices back onto the turkey crown with a basting tool or brush. If your turkey is browning on the outside too quickly, loosely cover with foil until the total roasting time is complete.
Remove from the oven and loosely cover with foil, leaving the turkey crown to rest for 30 minutes before carving. Remove the orange wedges and slices to decorate on a platter.
6g fat, 22g carbs, 48g protein
Good to know:
Most supermarket or butcher turkeys and turkey crowns will have full information on their label as to how long to defrost (if needed) and to cook.
A good rule of thumb is 70 minutes + 20 minutes per kg. So a 1.5kg crown would be (70 minutes + (1.5x20 minutes is 30 minute) + 30 minutes = 100 minutes in total, or 1 hr 40 minutes).