Whole turkey with legs and wings removed for delicious white breast meat on the bone.
Fresh turkey crown is quicker to cook than a whole turkey and easier to carve!
Our serving estimates have allowed for approx. 500g per person on the bone.
Heat oven to 190°C/170°C Fan/Gas Mark 5. Smear the butter all over the turkey crown and season all over with salt and pepper.
Put in a roasting tin, skin-side up, and roast for 70 mins plus 20 mins per kg, or until the internal temperature reaches 65-70°C.
Remove the turkey from the oven and rest in a warm place for 20 mins. Don’t cover if you want the skin to stay crisp.