Description
This Easy Roast Turkey Crown recipe offers a simple yet flavorful way to enjoy tender, juicy turkey with perfectly crisped skin. Ideal for Christmas or any special occasion, it features step-by-step guidance on roasting a 2 kg turkey crown with olive oil, salt, and pepper, ensuring a moist and delicious result with minimal fuss. Along with helpful tips on preparation and resting, this recipe guarantees a satisfying and stress-free roast turkey experience.
Ingredients
Scale
Turkey
- 2 kg Turkey Crown (fully defrosted, if necessary)
Seasoning
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 20 grindings Black pepper
Instructions
- Defrost the Turkey: Thoroughly defrost your turkey crown beforehand if it is frozen. This ensures even cooking and safety.
- Bring to Room Temperature: Remove the turkey crown from the fridge about an hour before cooking to let it come to room temperature, helping it cook evenly.
- Preheat the Oven: Preheat your oven to 180°C (160°C fan) / gas mark 4 / 350°F about 15 minutes before cooking to ensure it’s at the right temperature when you start roasting.
- Prepare the Turkey: Drizzle 2 tablespoons of olive oil over the turkey and sprinkle 1 teaspoon of salt along with 20 good grindings of black pepper. Rub the oil and seasoning all over the bird, then place it breast side up in a roasting tray.
- First Roast with Foil: Cover the turkey crown with foil and roast for 60 minutes. The foil helps keep the breast meat juicy and prevents the skin from browning too soon.
- Baste and Continue Roasting: After 60 minutes, remove the foil and baste the turkey with the juices collected at the bottom. Return the turkey uncovered to the oven and roast for an additional 20 minutes.
- Increase Oven Temperature and Crisp Skin: Turn the oven temperature up to 220°C (200°C fan) / gas mark 7 / 425°F. Remove the turkey, baste again with juices, and roast uncovered for a further 30 minutes. This high temperature step crisps the skin and perfects the roast.
- Check for Doneness: After a total of 1 hour and 50 minutes of roasting, remove the turkey and check if cooked by piercing the thickest part of the crown. The juices should run clear, the meat white, or use a thermometer to confirm it has reached 74°C (165°F) internally.
- Rest the Turkey: Transfer the turkey crown to a clean roasting tin, cover loosely with foil, and let it rest for 30 minutes before carving. This resting period locks in the juices and keeps the meat moist.
- Make Gravy: Use the roasting tray with the turkey juices to prepare an easy and delicious turkey gravy to accompany your roast.
Notes
- This recipe serves 6 to 10 people depending on appetite, making it ideal for family gatherings.
- Ensure the turkey crown is fully defrosted to cook safely and evenly.
- Resting the turkey after cooking is crucial for juicy meat and improved flavor.
- The higher roasting temperature at the end crisps the skin beautifully without drying out the meat.
- Using the pan juices for gravy is an easy way to add rich flavor to your meal.
Nutrition
- Serving Size: 1 serving
- Calories: 202 kcal
- Sugar: 0 g
- Sodium: 412 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 43 g
- Cholesterol: 108 mg
