Lemon and honey turkey crown
Cook: 3 Hours
- Extra Special Large Free-Range Corn-Fed Turkey Crown* (typically 2.75kg)
- 6 shallots, halved
- 10 cloves garlic
- 3 bay leaves
- 20g pack rosemary
- 20g pack thyme
- Zest and juice 3 lemons, empty peels reserved
- 2tbsp rapeseed oil
- 100g clear honey
Preheat the oven to 190C/170C Fan/Gas 5. Calculate the cooking time (see top turkey tip above).
Put the turkey crown in a roasting tin and surround with the shallots, garlic, bay leaves, rosemary, ½ the thyme and the reserved lemon peels. Rub the crown with the oil.
Cover the turkey with a loose tent of foil and roast for the calculated time.
Reserve a few sprigs of the remaining thyme. Simmer the rest with the honey and lemon zest and juice in a pan for 5 mins.
About 30 mins before the cooking time ends, brush the honey mixture over the crown. Turn up the oven to 200C/180C Fan/Gas 6. Roast, uncovered, basting with the juices after 15 mins, until cooked through (thermometer must read 75C or above). If not done, roast for another 15 mins and check again.
When turkey is cooked, rest for 30 mins, then garnish with the reserved thyme sprigs and serve.