Step 1

Preheat the oven to 200°C/fan180°C/gas Beat the grated zest of 1 lemon, a small handful chopped fresh parsley and thyme into 150g softened butter.

Step 2

Weigh the turkey crown breast and calculate the cooking time at 36 minutes per kg.

Step 3

Spread the flavoured butter over the turkey, put on a rack and rest over a roasting tin. Season, then loosely cover with foil.

Step 4

Roast for 30 minutes of the calculated cooking time, then reduce the temperature to 190°C/fan170°C/gas 5 and cook for the remaining time – uncover the turkey for the last 30 minutes.

Step 5

Baste the turkey regularly.

Step 6

Thread the roll of bacon, bay leaf, the ball of stuffing and 2 chipolatas onto a skewer (1 skewer per guest). Roast alongside the turkey for the last 30 minutes.

Step 7

Rest the turkey for 20 minutes.

Step 8

Serve with the skewers, gravy and sauces, tangerine halves and parsley and thyme to garnish.

Step 9

For the gravy. Drain off all the fat from the roasting tin and sizzle what’s left on the hob with a splash of white wine. Add a tub of fresh gravy. Heat through and serve with the turkey.