Place the turkey crown in a roasting tin and rub oil or olive oil over the skin. This will help to crisp it up.
1 fresh turkey crown, olive oil
Preheat oven to 160 C / Gas 3.
Place the chopped onion and celery in the cavity of the turkey.
1 medium onion, 2 stalks celery
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.
60 g unsalted butter
Mix lemon pepper, sage, garlic powder, onion powder and paprika in a bowl to create the dry seasoning. When thoroughly mixed sprinkle over the turkey.
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.