If you only like the breast meat, you can’t go wrong with a turkey crown. They're quicker to cook than a whole bird, too
HOW TO ROAST A CROWN The easiest ever recipe!
Easy smoked turkey crown
■ Serves 4-6
■ Prep 10 mins
■ Cook 1 hr 30 mins
1 tbsp smoked paprika
1 tsp dried herbs, such as rosemary,
thyme or oregano
50g softened butter
2kg turkey crown, on the bone
1 Up to two days before, mix the paprika, herbs and plenty of ground pepper with 1 tbsp sea salt. Use half the herby salt to season the turkey crown all over, then cover and mix the rest with the butter. Chill.
2 Heat the oven to 190C/170C fan/gas 5. Smear the butter all over the crown, working it under the skin. Sit on a rack in a large roasting tin, skin-side up, and roast for 1 hr 30 mins, basting with the buttery juices every 30 mins until cooked through and the skin is crisp.
3 Remove the turkey from the oven and set aside. Cover with foil, and leave the turkey to rest for 20 mins before unwrapping and carving. Save the juices from the tin to make gravy.
PER SERVING 327 kcals, fat 18g, saturates 7g, carbs none, sugars none, fibre 0.5g, protein 41g, salt 2.8g
See page 82 for ways to use up your turkey leftovers.
MAKE IT EASY TO CARVE
Garlic cheese turkey roll
■ Serves 8-10
■ Prep 30 mins
■ Cook 1 hr 15 mins
300g garlic and herb soft
cheese
1 tbsp wholegrain mustard
½ lemon, juiced
1.5kg boneless, skinless
turkey breasts (from a
crown or buy them
ready-done off the bone)
16 slices prosciutto
small bunch of sage, leaves
picked
1 tbsp olive oil, plus extra
for brushing
1 Beat the cheese, mustard and lemon juice together in a bowl, season with a little salt and pepper, then set aside.
2 Butterfly the turkey breasts by partially cutting into one side, so you can open them like a
