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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.
Weigh the turkey crown breast and calculate the cooking time at 36 minutes per kg.
Spread the flavoured butter over the turkey, put on a rack and rest over a roasting tin. Season, then loosely cover with foil.
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.
Baste the turkey regularly.
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.
Rest the turkey for 20 minutes.
Serve with the skewers, gravy and sauces, tangerine halves and parsley and thyme to garnish.
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.