Orange, lemon & thyme turkey crown

7
Total Time
3hr 10 min
Prep
20 min
Cook
2hr 50 min
Serves
8
Difficulty
Moderate
This is a great solution for a smaller gathering – if you don’t want enough leftovers to last you until February, that is!

Ingredients

Roast Turkey with Skin

1000 g, 2.5kg Crown

Low Fat Spread

2 tablespoons

Sourdough Bread

200 g, roughly torn

Thyme, Fresh

10 sprig(s), leaves picked

Merchant Gourmet Whole Chestnuts Cooked & Peeled

100 g, roughly chopped

Olive Oil

2 teaspoons, extra virgin

Lemon(s)

1 zest(s) of 1, finely grated

Orange(s)

1 zest(s) of 1, finely grated

Reduced Sugar Marmalade

50 g

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the turkey in a roasting tin, brush over
the low-fat spread and season well. Cover loosely with kitchen foil then roast for 45 minutes. Reduce the oven temperature to 190°C, fan 170°C, gas mark 5 and roast for another 50 minutes, basting occasionally.
  2. Meanwhile, blitz the sourdough, thyme, chestnuts, oil and zests in a food processor to form a crumb. Warm the marmalade in a small pan set over a low heat.
  3. Remove the turkey from the oven and discard the kitchen foil. Brush over the marmalade, then press the breadcrumb mixture onto the meat to form a crust. Roast for a further 30 minutes, until the crumb is golden and the turkey is cooked through.
  4. Transfer the crown to a serving platter, and let rest for at least 20 minutes before carving
and serving.

Start eating better than ever!