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Our turkey crown, boned and opened out flat. With no bones and an even thickness, it roasts in around an hour, carves straight through into neat slices, and leaves the oven free for everything else. Roast it flat, or spread it with stuffing, roll it and tie it. Allow about 250g per person.
How to cook
Take it out of the fridge an hour before cooking and pat the skin dry.
Season under the skin and on top. Roast it flat, or spread it with stuffing, roll it and tie it.
Roast at 180°C without foil for about 40 minutes if flat, or longer if rolled. It's ready when the thickest part reaches 72°C.
For a finishing touch, wrap it in streaky bacon and glaze with marmalade and English mustard for the last 10 minutes.
Rest for 20 to 30 minutes, then slice.
Our turkey crown, boned and opened out flat. With no bones and an even thickness, it roasts in around an hour, carves straight through into neat slices, and leaves the oven free for everything else. Roast it flat, or spread it with stuffing, roll it and tie it. Allow about 250g per person.
How to cook
Take it out of the fridge an hour before cooking and pat the skin dry.
Season under the skin and on top. Roast it flat, or spread it with stuffing, roll it and tie it.
Roast at 180°C without foil for about 40 minutes if flat, or longer if rolled. It's ready when the thickest part reaches 72°C.
For a finishing touch, wrap it in streaky bacon and glaze with marmalade and English mustard for the last 10 minutes.
Rest for 20 to 30 minutes, then slice.