turkey crown

Save space in your oven this Christmas by cooking a Turkey Crown in the airfryer instead. Delicious juicy meat with a crispy skin in just 60 minutes!

Airfryer Turkey Crown

kg turkey crown

tbsp oil

oregano

paprika

garlic powder

clementine

garlic

herbs

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.

Stop the airfryer and use two forks to turn the crown the right way round.

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.

With no bones to contend with, a turkey crown is so much easier to carve than a whole bird and the pancetta slices keep the roasted meat succulent

Turkey crown with roast garlic & pancetta

olive oil

bacon

rosemary

onion,

tbsp olive oil, plus extra to drizzle

onions,

garlic cloves, finely chopped

pine nuts

grated parmesan

pancetta, chopped

breadcrumbs

tbsp flat-leaf parsley, chopped

eggs, beaten

whole bulbs garlic, halved horizontally

lemon,

tsp plain flour

medium-sweet marsala

turkey stock

Heat oven to 190C/170C fan/gas 5. Rinse the turkey then pat dry with kitchen paper. Weigh it to calculate the cooking time, allowing 20 mins per kg, plus 70 mins (or 90 mins when roasting a crown over 4kg). Sit the turkey on a board, very lightly rub all over with olive oil and season with pepper. Lay the pancetta or streaky bacon over the top of the turkey, slightly overlapping to cover it. Tuck the slices under the bird to secure at the bottom. Insert small rosemary sprigs haphazardly between the slices. Season with pepper. Tie the crown across in 2-3 places with butcher’s string, to hold the shape together. Put the onion wedges in the middle of a large roasting tin and sit the crown on top. Cover the turkey with a loose tent of foil, then roast following your calculated time.

Make the stuffing. Heat 3 tbsp of the oil in a large frying pan. Tip in the onions and garlic, and fry for 5-8 mins until softened and starting to turn golden. Push the onions to one side of the pan, then add the pine nuts and continue to fry for 1 min more, stirring the nuts until golden. Remove from the heat and cool slightly. Stir in the remaining oil, all but a small handful of the Parmesan and the remaining stuffing ingredients. Season with salt and pepper. Loosely spoon stuffing mixture (don’t pack it down) into an oiled ovenproof dish, drizzle with a little extra olive oil, sprinkle with remaining Parmesan, then lay a sheet of baking parchment on top. Set aside. Can be made 1 day ahead and chilled.

Thirty mins before the end of the cooking time, remove the turkey and increase oven to 200C/180C fan/gas 6. If you are roasting potatoes put them in now. Roast the garlic. Remove the foil, place the garlic halves and lemon wedges around the turkey, then baste them and the turkey with the cooking juices. Return the tin to the oven and continue to roast for the final 30 mins. To test if cooked, pierce the fattest part of the crown with a skewer – the juices should run clear, not pink. If they are pink, continue to roast, checking at 10 min intervals.

Remove the turkey, garlic and lemon from the oven, transfer to a warm serving platter and rest, covered loosely with foil, for 30 mins before carving. Meanwhile, increase oven to 220C/200C fan/gas 7. Put the stuffing in the oven and bake for 20 mins, then remove the paper and bake for a further 5 mins until the stuffing is golden.

Make the gravy. Pour off any excess fat from the roasting tin but leave the juices and onions. Stir all the sticky bits from the bottom of the tin into the juices. Set tin over a medium heat, add the flour and cook, stirring continuously, for 2 mins. Pour in the Marsala and simmer for 2 mins. Pour in the stock, bring to the boil, then simmer for 5-10 mins or until reduced to your liking. Season with pepper if needed. Strain the gravy into a pan, warm through, then pour into a jug. Serve the turkey garnished with rosemary sprigs, surrounded with the roasted garlic and lemon, and accompanied by the gravy and stuffing.

The pears and apricots in this chestnut stuffing provide sweetness, flavour and moistness. Ask a butcher to crown the turkey and bone out the legs. 


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Top Tags

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The most viewed turkey crown recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine