Jamie Oliver Turkey Crown

The Jamie Oliver Turkey Crown is a game-changer for Christmas dinner—juicy, flavorful, and so much easier to handle than a whole bird. With beautifully stuffed turkey legs, citrusy clementines, and a bed of aromatic veggies and herbs, this dish is pure holiday comfort. I made this last Christmas and was amazed by how stress-free it was—plus, it carved like a dream! (inspired by Jamie Oliver)

Ingredients Needed

For the Turkey Crown & Trivet:

• 1 x 3kg (6.6 lb) higher-welfare turkey crown, with giblets
• 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

For the Stuffed Turkey Legs:

• 2 x 500g (1.1 lb each) higher-welfare turkey legs, deboned
• 500g (1.1 lb) apricot & sausage stuffing
• 5 metres (16 feet) of string

For Roasting:

• 2 tbsp olive oil
• 2 tbsp maple syrup or runny honey
• Sea salt and black pepper, to season

How To Make Jamie Oliver Turkey Crown

Prep the Base & Stuff the Crown:
Start by removing any giblets from the turkey crown and lay them in a large roasting tray with the chopped onions, celery, carrots, clementines, woody herbs, and bay leaves. This aromatic base will flavor the turkey and double as a trivet. Gently stuff half the apricot & sausage stuffing into the neck cavity of the crown, but don’t pack it too tightly. Tuck the skin neatly under the bird and set it on top of the veg.

Prep and Tie the Turkey Legs:
Open out the deboned turkey legs by slicing into the thickest part to even them out like a book. Arrange your pre-cut strings on a board (eight per leg, 30cm long), lay the legs skin-side down, and spoon in the remaining stuffing. Fold them back over and tie tightly with string. Pop the legs into their own tray.

Drizzle and Chill:
Rub 1 tbsp of olive oil over the crown and another over the stuffed legs. Cover both trays with foil and refrigerate overnight to let the flavors develop.

Roast to Perfection:
On the day, take the trays out an hour before cooking and preheat your oven to 180ºC/350ºF/gas 4. Season everything with salt and pepper. Roast the turkey for 25–30 minutes per kilo for higher-welfare birds (or 35–40 minutes for standard ones). For a 3kg crown and stuffed legs, 1 hour 30 minutes is your sweet spot. Baste regularly, and check it’s done by ensuring juices run clear or the internal temperature hits 65ºC (premium turkey) or 70ºC (standard).

Rest and Carve:
Once cooked, lift the turkey crown so the juices drip into the tray. Transfer to a serving platter, brush the turkey legs with honey or maple syrup, and cover everything with foil and a tea towel. Let it rest for up to 2 hours. When it’s time to carve, snip off the string, slice the legs at an angle, and remove the crown breasts whole to slice neatly.

Why I Love This Recipe

I made this Jamie Oliver Turkey Crown for a smaller Christmas last year and honestly, I may never go back to a whole bird. It was easy to prep the day before, the house smelled incredible from the clementines and herbs, and the stuffing inside the legs was a total win. Everyone raved about how moist and flavorful it was!

Recipe Tips

• Use a Meat Thermometer: Get perfectly cooked meat every time. Aim for 65ºC for high-quality turkey and 70ºC for standard.
• Don’t Overstuff: Gently fill cavities so heat can circulate and cook everything evenly.
• Let it Rest: Resting for up to 2 hours keeps the turkey juicy and easier to carve.
• Baste Often: Every 30 minutes, spoon over those lovely juices for a golden, flavorful finish.
• Tie Legs Tightly: Securely tied legs hold their shape and keep the stuffing in place.

How To Store This Jamie Oliver Turkey Crown

In the Fridge

Wrap tightly or store in an airtight container. It’ll stay fresh for up to 3 days.

In the Freezer

Cool completely, then wrap in foil and a freezer-safe bag. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating

Add a splash of stock or water, cover with foil, and reheat in a 180ºC/350ºF oven for 15–20 minutes until warmed through.

Nutrition Facts (per serving)

• Calories: 301
• Carbs: 8.8g
• Protein: 31.4g
• Fat: 15.4g
• Sugar: 4.6g
• Fibre: 1.4g
• Sodium: 380mg (approximate)

Let’s Answer a Few Questions!

Can I use chicken instead of turkey?
Sure! Just adjust the roasting time—chicken cooks quicker. Keep an eye on the temperature.

What stuffing works best?
Apricot and sausage is delicious, but chestnut, cranberry, or even mushroom-based stuffings work beautifully too.

Can I skip stuffing the legs?
Absolutely. If you’re short on time, just roast them plain with herbs and oil.

Do I need to baste?
It’s optional, but basting makes the skin golden and adds loads of flavor.

What if I don’t have clementines?
Use oranges or even lemons—the citrus really helps balance the richness.

Try More Recipes:

• Jamie Oliver Turkey Stew
• Jamie Oliver Turkey Butter Cranberries
• Jamie Oliver Turkey Bolognese
• Jamie Oliver Roast Turkey