- 2kg/4lb 8oz boneless, rolled turkey crown
- 200ml/7fl oz dry cider or dry white wine
Remove items you already have in your ingredients list above to see the difference.
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- boneless, rolled turkey crown2kg/4lb 8oz0.99
- dry cider or dry white wine200ml/7fl oz2.75
Total3.74
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Preheat your oven to 180°C (fan 160°C, gas mark 4).
Place the turkey crown in a roasting tin. Rub with olive oil, salt, and black pepper. Insert garlic cloves and thyme sprigs under the skin.
Chop the carrots, parsnips, and red onion into large chunks and scatter around the turkey in the roasting tin.
Roast the turkey and vegetables in the oven for 1 hour and 30 minutes, or until the turkey is golden and cooked through, and vegetables are tender. Use a meat thermometer to check the turkey reaches 75°C.
Remove the turkey from the roasting tin and set aside to rest. Pour the roasting juices into a saucepan, add the plain flour, and stir to combine over medium heat.
Gradually add the chicken stock to the saucepan, whisking continuously to create a smooth sauce. Stir in the savory sauce and butter, simmering until the sauce thickens.
Carve the rested turkey and serve with the roasted vegetables and savory sauce drizzled over the top.
