Serve a memorable CHRISTMAS LUNCH
SPOIL-YOURSELF TURKEY CROWN
TAKES 2HR 15MIN, PLUS RESTING SERVES 6
75g butter, at room temperature 1tbsp chopped fresh rosemary 1tbsp fresh thyme leaves, plus extra to garnish 1 garlic clove, crushed Zest of 1 lemon, plus ½ lemon, cut into 4 2.5kg turkey crown 1 onion, peeled and quartered 250ml white wine 2tbsp olive oil
1 Preheat the oven to 190°C/Fan 170°C/ Gas 5. Combine the butter, rosemary, thyme, garlic and lemon zest. Season with black pepper. Make a pocket between the skin and the turkey breast. Rub the butter under the skin. Put in a roasting tin.
2 Put the lemon and onion inside the cavity. Pour the wine and a cup of water into the tin. Rub the bird with oil.
3 Roast, uncovered, for 30min. Baste, cover with a loose tent of foil, and cook for a further 1hr, basting every 20min (you may need to add another cup of water to the tray to ensure there are plenty of juices for the gravy. Increase oven to 200°C/Fan
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