Mary Berry Turkey Crown is a succulent roast turkey recipe popular for festive gatherings. Ideally, the herb butter and oranges should be placed under the skin prior to cooking for maximum flavour and succulent meat.
Mary Berry Turkey Crown Ingredients
For the turkey
- 2.2kg (4lb 14oz) turkey crown
- 2 tsp chopped thyme leaves
- 50g (1¾oz) butter, softened
- 2 small oranges (one thinly sliced, one cut in half)
- 1–2 tbsp vegetable oil
- Salt and freshly ground black pepper
For the gravy
- 3 tbsp plain flour
- 6 tbsp port
- 450ml (¾ pint) hot turkey or chicken stock
- Splash Worcestershire sauce
- 2 tbsp soy sauce
- Salt and freshly ground black pepper
How To Make Mary Berry Turkey Crown
- To prepare the turkey: Preheat the oven to 200°C (180°C Fan/Gas 6). Carefully push your fingers (or a rubber spatula) between the skin and the meat of the turkey crown, moving it around to reach the tricky places without tearing the skin. Mix the chopped thyme leaves with the softened butter until well combined and smear this mixture underneath the skin of the bird. Arrange the orange slices in two neat rows under the skin, sitting on top of the herb butter. Place one of the orange halves under the skin at the neck end, and tuck any orange trimmings into the neck cavity.
- To roast the turkey: Transfer the crown to a small roasting tray. Rub the skin all over with vegetable oil and season generously with salt and pepper. Roast for about 1½ to 2 hours. Check the turkey every 30 minutes, basting it with the pan juices. If the skin is browning too quickly, cover it loosely with aluminum foil.
- To glaze and finish: About 15 minutes before the end of the cooking time, remove the turkey from the oven and squeeze the juice from the remaining orange half over the bird. Return it to the oven, uncovered, to crisp up the skin. The turkey is ready when the juices run clear when pierced in the thickest part with a skewer.
- To rest and make the gravy: Transfer the turkey to a serving platter, cover with foil, and let it rest for 30 minutes. Reserve the juices in the roasting tray. Pour the roasting juices into a jug, let them settle, and skim off all but 4 tablespoons of fat. Heat the remaining fat in a saucepan, whisk in the flour, then gradually add the port and stock. Simmer until thickened, then add the Worcestershire sauce, soy sauce, and any resting juices. Season to taste.
Recipe Tips
- How to ensure moist meat: The butter and orange slices placed under the skin are the secret. They baste the meat directly as it cooks, preventing the breast from drying out.
- Why add soy sauce to gravy: Mary Berry adds soy sauce not just for saltiness, but to give the gravy a rich, dark color and depth of flavor that usually requires hours of simmering.
- How to check if it’s cooked: Insert a skewer into the thickest part of the breast. If the juices run clear, it is done. If they are pink, return it to the oven for another 15 minutes.
- How to get extra crispy skin: Removing the foil and adding the final squeeze of orange juice 15 minutes before the end helps caramelize the skin for a golden finish.
What To Serve With Mary Berry Turkey Crown
This roast is the star of the show, but it needs the right supporting cast.
- Duck Fat Roast Potatoes: For the ultimate crunch.
- Braised Red Cabbage: The acidity cuts through the rich gravy.
- Pigs in Blankets: A classic savory side.
- Honey Glazed Parsnips: Adds a sweet, earthy element.
How To Store Mary Berry Turkey Crown
- Refrigerate: Allow the meat to cool completely, then store slices in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze the cooked turkey meat for up to 1 month. Wrap it tightly in foil or place it in a heavy-duty freezer bag. Defrost thoroughly in the fridge before serving cold or reheating.
Mary Berry Turkey Crown Nutrition Facts
- Calories: 335kcal
- Protein: 56g
- Carbohydrates: 7g
- Fat: 8g
- Saturates: 4g
- Sugar: 3.5g
- Salt: 0.9g
Nutrition information is estimated per serving (based on 10 servings) and may vary based on ingredients and cooking methods used.
FAQs
Do I need to cover the turkey crown with foil?
You should only cover the turkey with foil if the skin starts to brown too quickly during the roasting process. Otherwise, leaving it uncovered helps achieve a golden, crispy skin.
Can I prepare this recipe ahead of time?
Yes, you can prep the turkey up to step 4 (butter and oranges under the skin) up to 12 hours in advance. Cover it tightly and keep it refrigerated until you are ready to roast.
Why use a turkey crown instead of a whole bird?
A crown is just the breast meat on the bone, making it faster to cook, easier to carve, and perfect for smaller gatherings where dark leg meat isn’t as popular.
Try More Recipes:
- Mary Berry Rice Salad Recipe
- Mary Berry Braised Red Cabbage Recipe
- Mary Berry Sausage and Red Pepper Casserole Recipe
Mary Berry Turkey Crown Recipe
Description
A succulent roast turkey crown flavored with thyme butter and zesty orange slices under the skin for a moist, golden finish.
Ingredients
Instructions
- Preheat oven to 200°C (180°C Fan).
- Loosen the turkey skin and spread thyme butter underneath.
- Place orange slices under the skin and one half in the neck end.
- Rub with oil, season, and roast for 1½ to 2 hours.
- Baste every 30 minutes; cover with foil if browning too fast.
- Squeeze remaining orange juice over the bird 15 minutes before the end.
- Rest for 30 minutes before carving.
- Make gravy using the pan juices, flour, port, stock, and sauces.
Notes
- Ensure the butter is completely softened before mixing with thyme so it spreads easily under the delicate skin without tearing it.
- Do not skip the resting time as it allows the juices to redistribute throughout the crown, making the meat much easier to carve.
- The soy sauce in the gravy is a key ingredient for achieving a rich, dark color without needing to brown the roux for a long time.
Mary Berry Turkey Crown Recipe
