Turkey Crown (Juicy)

Makes: 10-20 portions depending on size

Prep Time: 25 mins

Cook time: 2-4 Hrs depending on turkey size

Things you need:

Turkey Crown

• 1 Turkey Crown 2-6kg

• Salt and Pepper to taste

Herb Butter

• 200g Unsalted Butter softened room temp. Pliable.

• Zest of 1 Lemon

• 1/2 Tsp Cayenne pepper

• 2 Tsp Ground fennel

• 2 Tsp Ground coriander

• 2 Tbsp Finely chopped thyme

• 1-2 Tsp salt (to your taste)

• Black pepper (to your taste)

Steps

• Prepare Turkey crown as per video or buy one already prepped. Remove wishbone and loosen skin from breast as per video. Be careful not to rip this

• Combine all the herbs butter ingredients together until everything is mixed well

• Place the butter under the skin and massage through evenly. Rub any leftover butter over the turkey skin

• Cover the turkey skin and crown generously with salt and place on a oven tray with a rack inside. The turkey is going to sit on the rack overnight uncovered in the fridge. This is dry brining the turkey to get the skin extra crispy

• The next day take the turkey out of the fridge for at least 1 hour. We are going to roast this in a flat sheet with a rack in a preheated oven at 350f/176c covered in a double layer of foil first. Then uncovered. For the last 30 mins of cooking we will turn the oven up to 425f/220c to crisp up the skin. Below are your cooking times depending on weight. Stick with me here:

• 4kg or less turkey crown roast for 70 mins covered plus 20 mins per KG at 350f/176c uncovered. Last 30 mins uncovered at 425f/220c to crisp it up and baste in between.

• 4kg or more turkey crown roast for 90 mins covered plus 20 mins per KG at 350f/176c uncovered. Last 30 mins uncovered at 425f/220c to crisp it up. Baste the crown as you go

• So for example: A 3kg turkey crown would be a total of 130 mins (70+(20×3)

• - You would cook for 70 mins covered at 350f/176c

• - Then you have 60 mins of cook time left. Cook uncovered for 30 mins at 350f/176c

• - Then for the last 30 mins crank up the oven to 425f/220c and crisp up the skin.

• Go by temp rather than time (it's a guide). Temp the Turkey and aim for 152F (66C) - 158F (70C) internal cooking temp in the thickest part of the breast. Cover with foil and rest for 1 hour. It will still be warm and continue to carry over in temperature as it rests. If you want to flash the turkey in the oven for 10-15 mins at 425f/220c after it's rested to crisp up the skin even more then go ahead.

• Carve and serve as per video. Merry Christmas.

Tips

• Don't be afraid to cover the turkey with foil if it's getting too brown.

• Watch your smoke alarm going off at the last stage.

• Mix up the herb butter flavours

• A long rest is important to allow temp carry over

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