Indulge in a succulent turkey crown, perfectly roasted with a sweet and savoury honey-Dijon glaze. This show-stopping centrepiece is surprisingly simple to make and will have everyone asking for seconds! Plus, turkey is a fantastic source of lean protein.
on the bone
softened
Preheat your oven to 190°C (170°C fan/Gas Mark 5). Take the softened butter and smear it generously all over the turkey crown. Season the turkey crown all over with salt and half of the Chinese five spice. Place the turkey crown, skin-side up, into a roasting tin.
Roast the turkey crown in the preheated oven for 30 minutes. While the turkey is roasting, combine the honey, Dijon mustard, red wine vinegar, and the remaining Chinese five spice in a bowl to create the glaze.
After 30 minutes, carefully remove the turkey crown from the oven. Using a pastry brush, generously coat the skin of the turkey with half of the prepared glaze.
Return the turkey crown to the oven and continue to roast for another 60 minutes. During this hour, brush the turkey with the remaining glaze two more times to ensure an even, sticky, and caramelised finish. The turkey is cooked when the juices run clear.
Once cooked, remove the turkey crown from the oven and allow it to rest for at least 20 minutes before carving. This resting period helps to keep the meat tender and juicy. Remember to save the delicious juices from the roasting tin to make a flavourful gravy.
For an extra aromatic flavour, you can add a few sprigs of fresh rosemary or thyme to the roasting tin with the turkey.
To ensure the turkey crown is cooked through, use a meat thermometer inserted into the thickest part of the breast; it should read 74°C (165°F).
Don't discard the pan juices! They are perfect for making a rich, flavourful gravy to accompany your turkey.