Thyme & gar­lic turkey crown

BBC Good Food - - Easy Christmas -

Sea­son­ing your turkey the day be­fore makes it more suc­cu­lent, but if you don’t have time, the thyme and gar­lic will still give it great flavour.

SERVES 6-8 PREP 30 mins plus chill­ing COOK 1 1/2 hrs plus rest­ing EASY

big bunch thyme

2 gar­lic cloves

1 lemon, zested and juiced, plus ex­tra lemons to serve (op­tional) 2kg turkey crown

50g but­ter, soft­ened

1 If you have time, the day be­fore you want to roast the turkey crown, strip the leaves off most of the thyme, re­serv­ing a few sprigs, and mash with the gar­lic, lemon zest and a small pinch of salt us­ing a pes­tle and mor­tar. Put half the mix in a bowl, then add more salt and con­tinue mash­ing. Sit the crown in a roast­ing tin and sea­son with the mix, rub­bing it all over the skin and un­der the crown. You can cover and chill the crown for up to 24 hrs at this stage. Work the but­ter into the re­main­ing mix and chill this, too. If you don’t have enough time, you can do this prep on the day.

2 Re­move the turkey crown and the flavoured but­ter from the fridge an hour or two be­fore roast­ing. Heat oven to 200C/180C fan/gas 6. Smear the but­ter all over the turkey skin and roast the turkey for about 1 1/2 hrs, bast­ing ev­ery 30 mins or so un­til golden and cooked through – a dig­i­tal cook­ing ther­mome­ter should read 70C when in­serted in the thick­est part of the breast. Leave to rest for at least 20 mins be­fore carv­ing. Save the juices from the tin to add to the gravy, which can be made ahead (see recipe, right), or make the gravy in the tin. As an op­tional flour­ish, halve more lemons and sear the cut sides in a hot pan un­til lightly charred. Serve the turkey crown sur­rounded by fresh thyme sprigs, the charred lemon halves, if you want, and stuff­ing balls (see recipe, right).

GOOD TO KNOW gluten free (turkey crown only) PER SERV­ING (8) 283 kcals • fat 12g • sat­u­rates 5g • carbs 2g • sug­ars 0.1g • fi­bre 2g • pro­tein 42g • salt 2g

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