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 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
  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!