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Remove the turkey crown from the fridge 1 hour before cooking to bring it to room temperature.
Pat the crown dry with kitchen roll to remove moisture from the skin.
Mix the oil, oregano, paprika and garlic powder together in a small bowl.
Use a pastry brush to brush this oil mixture all over the turkey crown.
Turn the crown over and use the remainder on the legs.
Cut the clementine in two and add this to the cavity of the bird.
Peel the garlic cloves, crush them slightly with a knife and add them too along with the fresh herbs.
Place the turkey crown in the airfryer upside down.
Cook at 180c for 30 minutes.
Stop the airfryer and use two forks to turn the crown the right way round.
Cook for a further 30 minutes.
About 15-20 minutes into this second half of cooking check the crown to see if the skin has browned. You can add a layer of tin foil to the top at this point to stop it over-browning for the remainder of the time.
Check the temperature of the meat by sticking a meat thermometer into the thickest part. The temperature should be 72 degrees celsius for at least 2 minutes. Check several parts of the bird to ensure it is adequately cooked.
If it hasn't reached the correct temperature then continue to cook at 5-6 minute intervals.
Allow the turkey crown to rest for at least 20 minutes before carving.
2 hours, 20 minutes