Christmas turkey crown

Method
Prep:25min  ›  Cook:2hr35min  ›  Ready in:3hr 

1. Preheat oven to 160 C / Gas 3.
2. Set the turkey crown in a roasting tin; rub some light cooking oil or olive oil over the skin. Place the onion and celery in the cavity of the turkey crown. Push some of the butter under the skin; rub any remaining butter over the skin.
3. Mix lemon pepper, garlic powder, onion granules, sage and paprika in a small bowl; sprinkle this dry seasoning over the turkey crown. Season with salt.
4. Roast in preheated oven, basting the crown with the pan juices every 30 minutes or so, until the juices are no longer pink and run clear when the thickest part of the breast is pierced with a skewer or until the internal temperature reaches 80 degrees C, about 2 1/2 to 3 hours. You can cover the turkey crown with buttered foil if the skin is already golden and crispy.
5. Transfer the turkey crown to a platter and keep warm while you prepare the gravy. Carefully tilt the roasting tray so you can skim off most of the fat that has risen to the top. Pour the juices into a bowl.
6. Combine flour and water in a saucepan; stir until smooth. Pour in turkey juices and add chicken stock cube. Bring to a boil over medium heat, stirring constantly, and cook until thickened, about 2 minutes.