Roast Crown of Turkey with Orange And Rosemary
- 5kg (11lb) crown (bone out)
- 75g (3oz) butter (at room temperature)
- 1 garlic clove, crushed
- finely grated rind of 1 orange
- 1 tbsp chopped fresh flat-leaf parsley
- 1 tsp chopped fresh rosemary
- 4 rindless smoked bacon rashers
For the Gravy
- 2 tbsp plain flour
- 1 small red onion, thinly sliced
- 1 tsp fresh thyme leaves
- 450ml (3/4 pint) turkey or chicken stock
- crispy roast potatoes, sausage stuffing and selection of vegetables, to serve (see separate recipes)
When ready to cook the turkey reheat the oven to 190C (375F), Gas mark 5. Prepare the turkey crown, Cream the butter until really soft, then add the crushed garlic, orange, parsley and rosemary. Beat well until thoroughly blended. Gently loosen the neck flap away from the breast, pack the flavoured butter right under the skin, this is best using gloves on your hands, rub into flesh of turkey well, then recover with skin and secure with a small skewer or sew with fine twine, then cover the top with the rashers.
Place the prepared turkey crown in the oven and calculate your time, 20 minutes per 450g (1lb) plus 20 minutes. The turkey crown will cook much quicker, so make sure to keep basting; you can cover with foil if it’s browning too quickly. When cooked cover with foil to rest and keep warm. Drain away all but three tablespoons of the cooking juices and reserve. Skim all the fat from the cooking juices, then pour off all but three tablespoons juices from the roasting tin. Stir the flour into the pan residue and cook, stirring over a low heat until golden. Stir in the onion and thyme and then gradually pour in the stock, stirring all time. Bring to the boil, and let bubble for 2-3 minutes until thickened and the onion has cooked through. Season to taste and , then strain through a sieve and keep warm.
To serve, carve the turkey crown into slices and arrange on warmed plates with the roast potatoes and vegetables. Pour the gravy into a warmed gravy jug and hand around separately.