Orange, lemon & thyme turkey crown
- Total Time
This is a great solution for a smaller gathering – if you don’t want enough leftovers to last you until February, that is!
Roast Turkey with Skin1000 g, 2.5kg Crown
Low Fat Spread2 tablespoons
Sourdough Bread200 g, roughly torn
Thyme, Fresh10 sprig(s), leaves picked
Merchant Gourmet Whole Chestnuts Cooked & Peeled100 g, roughly chopped
Olive Oil2 teaspoons, extra virgin
Lemon(s)1 zest(s) of 1, finely grated
Orange(s)1 zest(s) of 1, finely grated
Reduced Sugar Marmalade50 g
- 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.
- 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.
- 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.
- Transfer the crown to a serving platter, and let rest for at least 20 minutes before carving and serving.