Honey Mustard Roast Turkey Crown is an ideal recipe for those who think a full turkey is too much. There are only 6 ingredients that makes this dish explode with flavour. Served as part of the main dish, with leftover filling sandwiches and pies.
When it comes to a delicious roast that feels a little bit special but is still simple to make, a Honey Mustard Roast Turkey Crown is a real winner. It’s the kind of dish that looks impressive on the table but doesn’t involve hours of complicated work. Perfect for a cosy Sunday dinner or even a celebration, this turkey crown is juicy, golden, and packed with flavour.
For this dish, I like to use a whole turkey crown weighing between 3kg and 4kg. It’s the ideal size for feeding a good number of people without having to wrestle with a whole bird. Plus, it cooks more evenly and stays lovely and moist.
The magic really happens with the glaze. It’s a very simple mix of honey, English mustard, melted butter, and freshly chopped rosemary. Just four ingredients, but they each bring something special to the party.
The honey gives the turkey that gorgeous, sticky sweetness and helps the skin brown beautifully in the oven. English mustard is used because it’s got a nice kick without being overpowering – it balances out the sweetness of the honey perfectly. A good helping of melted butter keeps everything rich and moist, adding a lovely shine to the roast as well. And the fresh rosemary brings in a burst of herby freshness that cuts through the richness and smells absolutely divine as it cooks.
To start, I preheat the oven to 170°C (Gas Mark 3). Then I pop the turkey crown into a roasting tin and sprinkle it all over with a little salt. The salt isn’t just for seasoning – it also helps to draw out moisture and create a more flavourful skin.
Next, I mix the honey, mustard, rosemary, and butter together in a small bowl until it’s all combined. Then, I simply spoon the mixture over the turkey, making sure it’s well coated all over. It doesn’t have to be perfect – it’s meant to look rustic and inviting!
The turkey goes into the oven, uncovered, and roasts for about 1 hour 45 minutes to 2½ hours, depending on the size. Every 20 to 30 minutes, I like to baste it with the juices in the tin. This keeps the meat juicy and helps build up that glorious golden glaze on the skin.
Once it’s cooked through – and the juices run clear when I pierce it – I move the turkey to a warm plate, cover it with foil and a towel, and leave it to rest. It’s tempting to dive straight in, but letting it relax for up to two hours means the juices settle, giving you the most tender, succulent slices.
The end result? A Honey Mustard Roast Turkey Crown that’s sweet, savoury, juicy, and absolutely irresistible. A proper centrepiece with hardly any fuss!
Honey Mustard Roast Turkey Crown
Ingredients
Instructions
- Preheat the oven to 170 C / Gas 3.
- Place the turkey crown in a roasting tin.4 kg turkey crown, salt
- In a small bowl, mix well the honey, mustard, rosemary and butter.5 tbsp honey, 3 tbsp mustard, 2 tbsp rosemary, 30 g butter
- Spoon over turkey making sure all of the crown in coated.
- Roast, uncovered, in the preheated oven for 1-3/4 to 2-1/2 hours
- Baste every 20 – 30 minutes.
- Once thoroughly cooked, transfer to a warm plate, cover with foil and a towel and leave to relax for upto 2 hours.