Christmas turkey crown

    3 hours

    This turkey crown recipe ensures that the breast meat stays moist and succulent because it's basted with plenty of butter, white wine and stock while it roasts. The juices make a wonderful gravy. Serve slices of this roast turkey breast with the usual Christmas trimmings!

    681 people made this

    Serves: 6 

    • 1 (2.6kg) turkey crown
    • cooking oil
    • 1 onion, quartered
    • 2 sticks celery, sliced
    • 60g softened butter, cut into cubes
    • 240ml chicken stock
    • 60ml white wine
    • 1 tablespoon lemon pepper
    • 1 1/2 teaspoons garlic powder
    • 1 1/2 teaspoons onion granules
    • 1 teaspoon sage
    • 1 teaspoon paprika
    • Salt to season (optional)
    • For the gravy
    • 2 tablespoons plain flour
    • 240ml water
    • 1 chicken stock cube

    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.

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    Reviews in English (22)


    Can anyone tell me where the white wine and chicken stock is added please? I'm looking forward to trying this and giving 5 stars in anticipation!  -  25 Dec 2015


    I actually used this on a full turkey last year and it turned out perfect! I have been freaking out all year because I did not save it and did not think I could remember it all as it was just amazing, however HURRAY I found it and Christmas dinner will be amazing yet again!xxx  -  06 Dec 2015


    Wow, amazing. Me thinks I might of gone OTT with butter, apart from that we All loved it and I will use recipe next Christmas xxx  -  25 Dec 2013