This delicious turkey crown recipe by Jamie Oliver is perfect for a stress-free Christmas dinner! The juicy turkey crown is roasted with stuffed turkey legs, fragrant herbs, and a citrusy touch from clementines. It’s easy to prep ahead, keeping your holiday meal simple and flavorful. Serve with rich gravy for a festive feast!
Ingredients Needed
- 5 metres (16 feet) of string
- 1 x 3kg (6.6 lb) higher-welfare turkey crown, with giblets (from a 5kg/11 lb turkey)
- 2 onions, peeled and quartered
- 2 celery sticks, roughly chopped
- 2 carrots, roughly chopped
- 2 clementines, halved
- 1 bunch (30g / 1 oz) fresh woody herbs (rosemary or sage)
- 6 bay leaves
- 500g (1.1 lb) apricot & sausage stuffing
- 2 x 500g (1.1 lb each) higher-welfare turkey legs, deboned
- 2 tbsp olive oil
- 2 tbsp maple syrup or runny honey
- Sea salt and black pepper, to season
How To Make Turkey Crown
- Prepare the Turkey: Remove the giblets from the turkey crown (if included) and place them in a large roasting tray along with the quartered onions, chopped celery, carrots, halved clementines, woody herbs, and bay leaves. Fill the neck cavity with half of the stuffing, ensuring it’s not too tightly packed, then pull the skin back over and tuck it under the bird before placing the turkey crown on top of the vegetable trivet.
- Stuff and Tie the Turkey Legs: Lay the deboned turkey legs skin-side down on a chopping board and slice into the thickest part to open them up like a book, creating an even thickness. Lay 16 pieces of string (30cm / 12 inches each) in two sets of eight on the board, spacing them 2cm / ¾ inch apart, then place the turkey legs skin-side down on the strings. Pack the remaining stuffing into the center, fold the meat back over, and securely tie each leg with string before transferring them to a small roasting tray.
- Drizzle and Store: Drizzle 1 tbsp olive oil over the turkey crown and 1 tbsp olive oil over the legs, rubbing it into the meat, then cover both trays with foil and refrigerate overnight.
- Cook the Turkey: Remove the turkey trays from the fridge 1 hour before cooking, preheat the oven to 180ºC/350ºF/gas 4, and season the turkey crown and legs with sea salt and black pepper. Roast for 25-30 minutes per kilo (12-15 minutes per lb) for higher-welfare birds and 35-40 minutes per kilo (17-20 minutes per lb) for standard birds; if using a 3kg (6.6 lb) crown and two stuffed legs, roast for 1 hour 30 minutes, basting several times. To check doneness, insert a knife into the thickest part of the thigh or breast—if the juices run clear, it’s cooked, or use a meat thermometer: 65ºC (149ºF) for premium-quality turkey or 70ºC (158ºF) for supermarket higher-welfare or standard turkey.
- Rest and Carve: Lift the turkey crown with tongs to drain the juices into the tray, transfer to a platter, brush the legs with maple syrup or honey, cover with foil and a tea towel, and let it rest for up to 2 hours. To carve, remove the string from the turkey legs and slice them at an angle, then carve the crown by running a knife along the backbone, lifting the entire breast off the bone, and slicing before serving.
Recipe Tips
- Use a Meat Thermometer: To avoid dry turkey, check the internal temperature—65ºC (149ºF) for high-quality turkey, 70ºC (158ºF) for standard turkey. This ensures perfectly cooked, juicy meat.
- Don’t Overpack the Stuffing: Lightly fill the neck cavity and turkey legs. Overstuffing prevents even cooking and can make the meat dry.
- Let the Turkey Rest: After roasting, rest the turkey for up to 2 hours under foil and a tea towel. This keeps the meat juicy and easy to carve.
- Baste for Extra Flavor: Spoon the juices over the turkey every 30 minutes while roasting to keep it moist and flavorful.
- Secure the Stuffed Legs Well: Tie the turkey legs tightly with string so the stuffing stays inside, ensuring even cooking and a beautiful presentation.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover turkey crown cool to room temperature. Then, store it in an airtight container or wrap it tightly in foil. Keep it in the fridge for up to 3 days.
- Freeze: Allow the turkey crown to cool completely, then wrap it in foil and place it in a freezer-safe bag or container. Freeze for up to 3 months. To use, thaw ovin the fridge before reheating.
- Reheat: Preheat the oven to 180ºC/350ºF. Place the turkey in an oven-safe dish with a splash of broth or water to keep it moist. Cover with foil and heat for 15-20 minutes, or until warm.
Nutrition Facts
Serving Size: 1 of 12 servings
- Calories: 301
- Total Fat: 15.4g
- Saturated Fat: 4.6g
- Total Carbohydrate: 8.8g
- Dietary Fiber: 1.4g
- Sugars: 4.6g
- Protein: 31.4g
Try More Jamie Oliver Recipes:
- Jamie Oliver Turkey Stew
- Jamie Oliver Turkey Butter Cranberries
- Jamie Oliver Turkey Bolognese
- Jamie Oliver Roast Turkey
Jamie Oliver Turkey Crown
Description
This delicious turkey crown recipe by Jamie Oliver is perfect for a stress-free Christmas dinner! The juicy turkey crown is roasted with stuffed turkey legs, fragrant herbs, and a citrusy touch from clementines. It’s easy to prep ahead, keeping your holiday meal simple and flavorful. Serve with rich gravy for a festive feast!
Ingredients
Instructions
- Prepare the Turkey: Remove the giblets from the turkey crown (if included) and place them in a large roasting tray along with the quartered onions, chopped celery, carrots, halved clementines, woody herbs, and bay leaves. Fill the neck cavity with half of the stuffing, ensuring it’s not too tightly packed, then pull the skin back over and tuck it under the bird before placing the turkey crown on top of the vegetable trivet.
- Stuff and Tie the Turkey Legs: Lay the deboned turkey legs skin-side down on a chopping board and slice into the thickest part to open them up like a book, creating an even thickness. Lay 16 pieces of string (30cm / 12 inches each) in two sets of eight on the board, spacing them 2cm / ¾ inch apart, then place the turkey legs skin-side down on the strings. Pack the remaining stuffing into the center, fold the meat back over, and securely tie each leg with string before transferring them to a small roasting tray.
- Drizzle and Store: Drizzle 1 tbsp olive oil over the turkey crown and 1 tbsp olive oil over the legs, rubbing it into the meat, then cover both trays with foil and refrigerate overnight.
- Cook the Turkey: Remove the turkey trays from the fridge 1 hour before cooking, preheat the oven to 180ºC/350ºF/gas 4, and season the turkey crown and legs with sea salt and black pepper. Roast for 25-30 minutes per kilo (12-15 minutes per lb) for higher-welfare birds and 35-40 minutes per kilo (17-20 minutes per lb) for standard birds; if using a 3kg (6.6 lb) crown and two stuffed legs, roast for 1 hour 30 minutes, basting several times. To check doneness, insert a knife into the thickest part of the thigh or breast—if the juices run clear, it’s cooked, or use a meat thermometer: 65ºC (149ºF) for premium-quality turkey or 70ºC (158ºF) for supermarket higher-welfare or standard turkey.
- Rest and Carve: Lift the turkey crown with tongs to drain the juices into the tray, transfer to a platter, brush the legs with maple syrup or honey, cover with foil and a tea towel, and let it rest for up to 2 hours. To carve, remove the string from the turkey legs and slice them at an angle, then carve the crown by running a knife along the backbone, lifting the entire breast off the bone, and slicing before serving.
Notes
- Use a Meat Thermometer: To avoid dry turkey, check the internal temperature—65ºC (149ºF) for high-quality turkey, 70ºC (158ºF) for standard turkey. This ensures perfectly cooked, juicy meat.
- Don’t Overpack the Stuffing: Lightly fill the neck cavity and turkey legs. Overstuffing prevents even cooking and can make the meat dry.
- Let the Turkey Rest: After roasting, rest the turkey for up to 2 hours under foil and a tea towel. This keeps the meat juicy and easy to carve.
- Baste for Extra Flavor: Spoon the juices over the turkey every 30 minutes while roasting to keep it moist and flavorful.
- Secure the Stuffed Legs Well: Tie the turkey legs tightly with string so the stuffing stays inside, ensuring even cooking and a beautiful presentation.
Jamie Oliver Turkey Crown