Roast Turkey Crown is a simple recipe that makes Christmas. The oiling of the skin, then the butter and finally the dry seasoning makes this a moist Turkey crown with crispy skin every time. A Roast Turkey Crown is ideal for those with fewer people to feed and where white meat is preferred. The dark meat tends to be on the legs and wings. Using onions, celery to place in the cavity supplies a surprising amount of flavour and as they cook. Also, they help to keep the Turkey meat lovely and moist. However, this meat only tends to be cooked at Christmas and Thanksgiving sadly. Serve with Low Fat Roast Potatoes, Honey and Orange Carrots, Sage and Onion Stuffing and Mum’s Yorkshire Puddings.
Roast Turkey Crown
- Place the turkey crown in a roasting tin and rub oil or olive oil over the skin. This will help to crisp it up.
- Preheat oven to 160 C / Gas 3.
- Place the chopped onion and celery in the cavity of the turkey.
- Use a dessert spoon to carefully separate the skin from the meat and push some of the butter between the skin and meat. Also rub any remaining butter over the skin for extra crispiness.
- Mix lemon pepper, sage, garlic powder, onion granules and paprika in a bowl to create the dry seasoning. When thoroughly mixed sprinkle over the turkey.
- Season with salt.
- Roast in the already preheated oven. I tend to baste the crown every 25 – 30 minutes with its own juices.
- If you pierce the thickest part of the crown with a skewer and the juices run clear i.e. no red or pink, it means the crown is cooked. Or you can use a special temperature gauge. It should be about 2 1/2 hours.
- Transfer the turkey crown to a warmed platter and keep warm using kitchen foil and a towel. The turkey will retain its heat far longer than you think.
- Carefully skim off most of the fat that has risen to the top of the juice and retain to flavour the gravy. Check out our simple gravy recipe.