Butter-basted Turkey Crown and Simple Gravy
A flavoured butter is all this turkey crown needs to make a spectacular centrepiece for your feast.
Hands-on time 20min, plus coming up to room temperature and resting. Cooking time about 1hr 55min.
Serves 6, with leftovers
● 2.5-3kg turkey crown on the bone
● 75g butter, softened
● 2 garlic cloves, crushed
● Finely grated zest 1 lemon
● 2tsp dried tarragon
FOR THE GRAVY
● 400ml chicken stock
● 125ml white wine
● 2tbsp cornflour
● 1-2tsp Marmite or Bovril (optional)
1 Remove turkey from fridge 1hr before cooking and make a note of its weight. Calculate cooking time, allowing 30-35min per kg. Put turkey into a sturdy roasting tin just large enough to hold it (breast up), pat dry with kitchen paper and allow to come up to room temperature.
2 Preheat oven to 190°C (170°C fan) mark 5. In a small bowl, mix the butter, garlic, lemon zest, tarragon and plenty of seasoning. Rub flavoured butter all over the turkey.
3 Pour 200ml stock into the roasting tin (not on the turkey), then loosely cover tin with foil. Roast for calculated cooking time. When turkey has 20min left, carefully remove tin from oven, remove foil and spoon some of the juices in the tin over the turkey. Return tin to the oven (uncovered) for the remaining cooking time.
4 To check the turkey is cooked, insert a fork into the thickest part of the meat and check that the juices run golden and clear – if not, return to the oven and keep checking every 10min. Alternatively, use a meat thermometer – the temperature needs to be at least 72°C when inserted into the thickest part of the meat.
5 Once cooked, transfer turkey to a board (saving the tin and its juices for the gravy), cover well with foil and clean tea towels to help keep the heat in. Leave to rest in a warm (not hot) place for up to 30min.
6 While the turkey rests, make the gravy. Spoon off any excess fat from the tin, then put tin directly on the hob over medium heat (see GH Tip). Stir in the remaining 200ml stock and the wine, scraping base of tin with a wooden spoon to remove any sticky bits. In a small bowl, mix the cornflour with 2tbsp water to a smooth paste, add to the tin and continue whisking on the heat until the gravy thickens (it will need to boil). Season to taste and whisk in a little Marmite or Bovril if the flavour needs a bit of a boost, then strain into a jug. To serve, unwrap turkey (you can add any resting juices to the gravy if you like) and serve with the gravy.
PER 125G MEAT AND 50ML GRAVY 197cals, 31g protein, 6g fat (3g saturates), 3g carbs (0g total sugars), 0g fibre
GET AHEAD Prepare to end of step 2 up to a day ahead (don’t preheat oven or bring turkey to room temperature). Cover and chill. To serve, allow to sit at room temperature for 1hr before completing recipe.