How To Cook The Perfect Roast Turkey Crown | Mary Berry's Absolute Christmas Favourites | Mary Berry

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often less expensive.

Mix fresh thyme with 50 grams of soft butter and season well.

Loosen the skin of the turkey crown to create a pocket.

Spread the thyme butter over the whole breast of the turkey.

Place 8 slices of orange in two neat rows on top of the turkey breast.

Brush the turkey with olive oil.

Roast the turkey at 180°C fan for about 1.5 to 2 hours, basting from time to time.

While the turkey roasts, prepare the stuffing by frying an onion until soft.

Mix the fried onion with 700 grams of pork sausage meat, 150 grams of fresh white breadcrumbs, the rind and juice of a lemon, chopped sage, and chopped parsley.

Divide the stuffing mixture into 16 portions and shape them.

Brown the stuffing portions in the oven for 25 to 30 minutes until done.

Fry 200 grams of chopped smoky pancetta until crispy, then drain.

Use the pancetta fat to cook a diced onion and some chestnuts.

Add the cooked sprouts to the pan with the pancetta and onion.

Check the turkey; ensure the juices are clear before lifting it onto a plate.

Let the turkey rest for half an hour.

Make gravy by skimming off 4 tablespoons of fat from the pan juices and adding 3 tablespoons of flour.

When bubbling, add 450 mls of hot chicken or turkey stock and whisk until smooth.

Add about 6 tablespoons of port and 2 tablespoons of soy sauce to the gravy.

Cooking Techniques

Equipment Needed

Allergens