Mary Berry's ultimate festive recipes: Roast turkey, Christmas pudding, sausages in bacon | Food | Life & Style | Daily Express
1 lemon, thinly sliced
3 small sprigs of fresh thyme
75g butter, softened
4-4.5 turkey crown on the bone
Preheat the oven to 220°C/425F/Gas Mark 7.
Line a large roasting tin with foil.
Loosen the skin over the breast of the turkey and arrange the lemon and thyme in a neat layer between the skin and breast.
Spread with the soft butter.
Put the turkey crown into the roasting tin.
Roast in the middle of the oven for 25-30 minutes until lightly golden brown.
Reduce the temperature to 180°C/350°F/Gas Mark 4 and continue to roast for 1½-1¾ hours until golden and cooked through.
Test if the bird is cooked by inserting a skewer into the thickest part of the breast and checking that the juices run clear.
The temperature of the thickest part of the breast should be about 75°C.
Leave to rest for 20 minutes before carving.
Crowns are basically a whole turkey with the legs and wings removed to give you a joint of white breast meat on the bone.
Quicker to cook, and easy to carve, many small families opt for a crown to avoid too many leftovers!
Treat a crown exactly as you would a whole bird.