Crispy skin roasties
Try skin-on roasties – not only do they dramatically cut down the prep time, but it makes them more filling and gives them a deeper baked potato flavour
Best ever lemon & herb roast turkey crown & gravy
Serves 6
Easy
Prep:
Cook:
plus at least 12 hrs brining
Use clever tricks to cook the most succulent turkey with crispy, herby skin. It's super-easy, so you’ll have plenty of time to get on with the trimmings
Skip to ingredients
- 1 tbsp sea salt
- 1 tsp baking powder(optional)
- 2-2.5kg turkey crown
- 100g butter
- 2 garlic clovesfinely grated
- large handful of mixed herbs(such as parsley, thyme and rosemary), leaves picked and chopped, stalks reserved, plus extra to serve if you like
- ½ lemonjuiced (save the squeezed half for roasting)
- 1 onionskin on, roughly chopped
- 1 carrotchopped
- 1 tbsp plain flour
- 2 tsp soy sauce
- ½ tsp yeast extract
- 125ml red wine(about a small glass)
- 400ml chicken or turkey stock
Nutrition: Per serving
- kcal511
- fat27g
- saturates13g
- carbs12g
- sugars8g
- fibre2g
- protein50g
- salt4.17g
Method
step 1
Up to 48 hrs but at least 12 hrs before cooking, mix the salt with the baking powder (if using; it helps the skin go crispy) and rub all over the turkey crown. Sit the crown on a rack, if you have one, in a roasting tin, uncovered, in the fridge until you’re ready to cook.
step 2
Take the turkey crown out of the fridge at least 1 hr before cooking. Heat the oven to 240C/220C fan/gas 9. Melt the butter in a small pan over a low heat, stir in the garlic, chopped herbs and lemon juice, and sizzle for 1 min. Remove from the heat to cool slightly.
step 3
Lift the rack with the turkey from the roasting tin and set aside while you scatter in the onion, carrot, squeezed lemon half and reserved herb stalks. Sit the crown on its rack or trivet back in the roasting tin. Brush most of the lemon and herb butter over the turkey, saving around 1 tbsp for later.
step 4
Put the turkey crown in the oven and immediately reduce the heat to 190C/170C fan/gas 5. Roast for 45 mins, then brush with a little of the reserved butter. Turn the tin around and roast for another 15 mins and start checking the temperature – the thickest part of the breast should read 65C. If not, keep roasting in 10-15 minute bursts until it does. Transfer the crown to a board and leave to rest for at least 20 mins.
step 5
Meanwhile, make the gravy. Put the roasting tin over a medium heat (or scrape everything into a shallow pan if it’s not flameproof). Sprinkle over the flour, stir to make a paste, then add the soy sauce and yeast extract. Stir again, then pour in the wine. Cook for 1-2 mins until thickened and paste-like. Gradually stir in the stock and any resting juices from the turkey. Simmer for 5 mins, then strain into a jug. Carve the crown and serve with the hot gravy and your favourite trimmings.
