Mary Berry’s roast turkey crown

A great alternative to roasting a large bird, the crown is the turkey breasts and wing joints with the legs removed.

Mary berry roast turkey crown
Martin Poole

SERVES 12-15

4kg-4.5kg (9lb-10lb 2oz) turkey crown on the bone
1 lemon, thinly sliced
3 small sprigs of fresh thyme
75g (3oz) butter, softened

1. Preheat the oven to 220C/200C fan/gas 7.

2. Line a large roasting tin with foil. Loosen the skin over the breast of the turkey and arrange the lemon and thyme in a neat layer between the skin and breast. Spread the skin with the soft butter.

3. Put the turkey crown into the roasting tin. Roast in the middle of the oven for 25-30 minutes until lightly golden brown. Reduce the temperature to 180C/160C fan/gas 4 and continue to roast for 11⁄2-13⁄4 hours until golden and cooked through. Test if the bird is cooked by inserting a skewer into the thickest part of the breast and checking that the juices run clear. The temperature of the thickest part of the breast should be about 65C if tested with a thermometer.

4. Leave to rest for 20 minutes before carving.

TIP Arrange 8 slices of streaky bacon in a lattice pattern over the turkey breasts.

PREPARE AHEAD

Can be roasted up to 2 days ahead to serve cold.

Have yourself a Mary little Christmas

Mary berry christmas recipesOur recipes are from Mary Berry’s Christmas Collection (Headline Home, £25) and Mary Berry’s Simple Comforts (BBC Books, £26). To order at discounted prices, go to mailshop.co.uk/books or call 020 3308 9193. Offer available until 31 December. Free UK delivery on orders over £15.