This easy slow-cooker turkey crown by Jamie Oliver is a fuss-free way to get juicy, flavorful turkey with a rich, spiced gravy. Perfect for a simple holiday meal or Sunday roast, it uses common ingredients like herbs, clementines, and stock. The slow cooker does all the work, and you can even crisp up the skin for extra crunch!
Ingredients Needed
- 1.75kg / 3.85lb free-range turkey crown
- A few sprigs of sage
- A few sprigs of rosemary
- 50g / 3.5 tbsp unsalted butter
- 1 clementine
- 2 sticks of celery
- 2 carrots
- 1 onion
- 1 bulb of garlic
- 175ml / ¾ cup dry white wine or apple juice (or water)
- 500ml / 2 cups quality chicken, turkey, or vegetable stock
- A few cloves
- 1-star anise
- ½ a cinnamon stick
- 1 tbsp olive oil
- Sea salt and black pepper, to taste
- 2 tbsp cornflour/cornstarch
How To Make Slow-Cooker Turkey Crown
- Bring turkey to room temperature: Remove the turkey crown from the fridge an hour before cooking.
- Prepare the herb butter: Finely chop the sage and rosemary, removing any tough stems. Mix with the butter and the zest of the clementine.
- Prepare the vegetables: Wash the celery and carrots (no need to peel), then roughly chop the celery and halve the carrots lengthways. Peel and cut the onion into wedges, slice the garlic bulb in half, and place all the veg in the base of the slow cooker to create a trivet.
- Add the liquids and spices: Pour the wine or apple juice (or water) and stock over the vegetables. Add the cloves, star anise, and cinnamon stick. Squeeze in the juice of the clementine.
- Butter the turkey: Carefully push the herb butter under the turkey skin. Rub the turkey all over with salt, black pepper, and 1 tablespoon of olive oil.
- Cook the turkey: Place the turkey crown skin-side up on top of the vegetables. Cover and cook on the highest setting for 4 hours, or until fully cooked.
- Rest the turkey: Remove the turkey from the slow cooker and let it rest while you prepare the gravy.
- Prepare the gravy: Use a slotted spoon to remove the cooked vegetables and place them on a serving platter. Strain the remaining liquid through a sieve into a saucepan and bring to a gentle simmer. Mix the cornflour with 1 tablespoon of cold water, then stir it into the gravy until it reaches the desired consistency. For a thicker gravy, add more cornflour mixture as needed.
- Crisp the turkey skin (optional): Preheat the grill (broiler) to high. Carefully remove the turkey skin and place it on foil under the grill for 3 minutes, turning halfway, until crispy.
- Serve: Place the turkey on top of the cooked vegetables, break over the crispy skin, and serve with the gravy and seasonal greens.
Recipe Tips
- Let the turkey come to room temperature: Take it out of the fridge an hour before cooking. This helps it cook evenly and stay juicy.
- Push the butter under the skin properly: Use your fingers or a spoon to gently lift the skin and spread the butter evenly. This keeps the meat moist and adds extra flavor.
- Don’t skip the spices in the stock: The cloves, star anise, and cinnamon give the gravy a deep, rich taste. Without them, the flavor won’t be as special.
- Check the turkey’s temperature: Use a meat thermometer to make sure it reaches 74°C / 165°F in the thickest part. This ensures it’s fully cooked but still tender.
- Crisp the skin under the grill for the best texture: If you like crispy skin, remove it and grill (broil) it for a few minutes. This adds a delicious crunch to your dish.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover turkey cool to room temperature. Store it in an airtight container or wrap it tightly in foil. Keep it in the fridge for up to 3 days.
- Freeze: Slice or shred the turkey and store it in freezer-safe bags or containers. Pour a little gravy over it to keep it moist. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Heat a pan over low heat, adding a little stock or gravy. Place the turkey slices in the pan and cover with a lid. Warm gently for 5-7 minutes, flipping halfway, until heated through.
Nutrition Facts
Serving Size: 1 serving (based on 8 servings)
- Calories: 316
- Total Fat: 15g
- Saturated Fat: 6.2g
- Total Carbohydrate: 7.6g
- Dietary Fiber: 1.4g
- Sugars: 3.2g
- Protein: 35g
Try More Jamie Oliver Recipes:
- Jamie Oliver Slow-Cooker Chicken
- Jamie Oliver Sardine Puttanesca Lasagne
- Jamie Oliver Pork Agnolotti
- Jamie Oliver Stuffed Dumplings
Jamie Oliver Slow-Cooker Turkey Crown
Description
This easy slow-cooker turkey crown by Jamie Oliver is a fuss-free way to get juicy, flavorful turkey with a rich, spiced gravy. Perfect for a simple holiday meal or Sunday roast, it uses common ingredients like herbs, clementines, and stock. The slow cooker does all the work, and you can even crisp up the skin for extra crunch!
Ingredients
Instructions
- Bring turkey to room temperature: Remove the turkey crown from the fridge an hour before cooking.
- Prepare the herb butter: Finely chop the sage and rosemary, removing any tough stems. Mix with the butter and the zest of the clementine.
- Prepare the vegetables: Wash the celery and carrots (no need to peel), then roughly chop the celery and halve the carrots lengthways. Peel and cut the onion into wedges, slice the garlic bulb in half, and place all the veg in the base of the slow cooker to create a trivet.
- Add the liquids and spices: Pour the wine or apple juice (or water) and stock over the vegetables. Add the cloves, star anise, and cinnamon stick. Squeeze in the juice of the clementine.
- Butter the turkey: Carefully push the herb butter under the turkey skin. Rub the turkey all over with salt, black pepper, and 1 tablespoon of olive oil.
- Cook the turkey: Place the turkey crown skin-side up on top of the vegetables. Cover and cook on the highest setting for 4 hours, or until fully cooked.
- Rest the turkey: Remove the turkey from the slow cooker and let it rest while you prepare the gravy.
- Prepare the gravy: Use a slotted spoon to remove the cooked vegetables and place them on a serving platter. Strain the remaining liquid through a sieve into a saucepan and bring to a gentle simmer. Mix the cornflour with 1 tablespoon of cold water, then stir it into the gravy until it reaches the desired consistency. For a thicker gravy, add more cornflour mixture as needed.
- Crisp the turkey skin (optional): Preheat the grill (broiler) to high. Carefully remove the turkey skin and place it on foil under the grill for 3 minutes, turning halfway, until crispy.
- Serve: Place the turkey on top of the cooked vegetables, break over the crispy skin, and serve with the gravy and seasonal greens.
Notes
- Let the turkey come to room temperature: Take it out of the fridge an hour before cooking. This helps it cook evenly and stay juicy.
- Push the butter under the skin properly: Use your fingers or a spoon to gently lift the skin and spread the butter evenly. This keeps the meat moist and adds extra flavor.
- Don’t skip the spices in the stock: The cloves, star anise, and cinnamon give the gravy a deep, rich taste. Without them, the flavor won’t be as special.
- Check the turkey’s temperature: Use a meat thermometer to make sure it reaches 74°C / 165°F in the thickest part. This ensures it’s fully cooked but still tender.
- Check the turkey’s temperature: Use a meat thermometer to make sure it reaches 74°C / 165°F in the thickest part. This ensures it’s fully cooked but still tender.
Crisp the skin under the grill for the best texture: If you like crispy skin, remove it and grill (broil) it for a few minutes. This adds a delicious crunch to your dish.
Jamie Oliver Slow-Cooker Turkey Crown