When buying a roasting joint in the UK, the meat will already be trussed. Stuffing with butter means the turkey is self basting and it adds a lovely bit of flavour. Otherwise, just slather some over the top of the meat.
Christmas isn't Christmas without turkeybut sometimes a whole roast bird isn't suitable for your festive dinner. This is especially true if you're catering for a smaller crowd. That's where a rolled turkey roast comes in handy.
This is how to cook a turkey crown to ensure moist, tender meat with minimum faff. The crispy bacon is the perfect accompaniment to the roast turkey. Use our roasting calculator to work out the exact turkey cooking times and temperatures.
Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month. Put a rack inside an oven tray with the onions and carrots underneath, or arrange the veg inside an ovenproof frying pan. Rub the butter over the skin and season well.
Packaged in a protective atmosphere. Once opened use within 24 hours and do not exceed the use by date. Open 15 minutes before serving.
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Less than 2 hours of roasting makes this stuffed turkey crown a relatively quick Christmas dinner. As well as lemon and thyme, the stuffing features tart dried cranberries, crunchy almonds and sweet leeks. Shopping list.
Place the turkey breast, skin side up, on a rack in a roasting pan. In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin.
If you don't fancy negotiating a whole bird this Christmasthis fantastic roast turkey breast recipe could be the perfect solution. Served with a cranberry glaze and wild rice stuffing, this Canadian -inspired dish makes a warming Christmas main course. Karen serves her stuffing as a side, but if you'd like to take this dish to the next level, view our guide on How to roll and stuff a turkey breast.