This easy turkey crown recipe is perfect for the holidays. It’s seasoned with thyme and butter, then roasted with fresh oranges for extra flavor. A rich port gravy completes the dish, making it a delicious centerpiece for any festive meal.

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Ingredients Needed:

For the turkey crown:

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

For the turkey 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 Turkey Crown Recipe?

Preheat the oven: Set your oven to 200°C.
Prepare the turkey: Gently slide your fingers or a spatula under the turkey skin to loosen it, being careful not to tear it.
Season with butter and thyme: Mix the thyme with butter and spread it under the skin. Place the orange slices under the skin, on top of the butter.
Stuff with orange: Place one orange half inside the neck cavity and use any trimmings for extra flavor.
Season and roast: Put the turkey in a roasting tray, rub it with oil, and season with salt and pepper. Roast for 1½–2 hours, basting every 30 minutes. Cover with foil if it browns too quickly.
Add fresh orange juice: In the last 15 minutes, squeeze the remaining orange half over the turkey and continue roasting uncovered for crispy skin.
Rest the turkey: Take it out of the oven, cover it with foil, and let it rest for 30 minutes before carving.
Make the gravy: Pour the roasting juices into a jug, skim off most of the fat (leave 4 tbsp), and heat in a saucepan.
Thicken the gravy: Whisk in flour until smooth, then add port and stock, whisking again. Simmer until thick, then add Worcestershire sauce and soy sauce.
Finish and serve: Bring the gravy to a boil, stir in any resting juices from the turkey, season with salt and pepper, and serve warm.

Recipe Tips:

Butter Under the Skin for Extra Moisture: Spread butter under the turkey skin before roasting. This keeps the meat juicy and prevents it from drying out.
Roast in a Snug Tray for Best Results: Use a roasting tray that fits the turkey crown well. If the tray is too big, the juices will evaporate quickly, making the meat dry.
Baste Every 30 Minutes for Juicy Turkey: Spoon the pan juices over the turkey every 30 minutes while roasting. This helps keep the meat moist and adds extra flavor.
Let It Rest for at Least 30 Minutes: After roasting, cover the turkey with foil and let it rest for 30–40 minutes. This allows the juices to settle, making the meat tender and easy to carve.
Use a Food Thermometer to Avoid Overcooking: Insert a thermometer into the thickest part of the breast. If it reaches 75°C, the turkey is fully cooked. This prevents overcooking, which can make the meat dry.

How To Store & Reheat Leftovers?

Refrigerate: Let the turkey crown cool to room temperature first. Then, wrap it well or store it in a sealed container. Keep it in the fridge for up to 4 days.
Freeze: Once the turkey crown is fully cool, wrap it tightly or place it in a freezer-safe container. Freeze for up to 1 month.
Reheat: Warm turkey slices in a covered pan over low heat, adding a little broth or gravy. Cook for 5–7 minutes, turning occasionally, until warm.

Nutrition Facts:

Calories: 320 kcal
Total Fat: 12g
Saturated Fat: 4g
Cholesterol: 110mg
Sodium: 600mg
Potassium: 350mg
Total Carbohydrate: 2g
Dietary Fiber: 0g
Sugars: 1g
Protein: 45g

Try More Jamie Oliver Recipes:

Jamie Oliver Turkey Crown Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

320

kcal

Ingredients

For the turkey crown:
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
For the turkey 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

Directions

Preheat the oven: Set your oven to 200°C.
Prepare the turkey: Gently slide your fingers or a spatula under the turkey skin to loosen it, being careful not to tear it.
Season with butter and thyme: Mix the thyme with butter and spread it under the skin. Place the orange slices under the skin, on top of the butter.
Stuff with orange: Place one orange half inside the neck cavity and use any trimmings for extra flavor.
Season and roast: Put the turkey in a roasting tray, rub it with oil, and season with salt and pepper. Roast for 1½–2 hours, basting every 30 minutes. Cover with foil if it browns too quickly.
Add fresh orange juice: In the last 15 minutes, squeeze the remaining orange half over the turkey and continue roasting uncovered for crispy skin.
Rest the turkey: Take it out of the oven, cover it with foil, and let it rest for 30 minutes before carving.
Make the gravy: Pour the roasting juices into a jug, skim off most of the fat (leave 4 tbsp), and heat in a saucepan.
Thicken the gravy: Whisk in flour until smooth, then add port and stock, whisking again. Simmer until thick, then add Worcestershire sauce and soy sauce.
Finish and serve: Bring the gravy to a boil, stir in any resting juices from the turkey, season with salt and pepper, and serve warm.

Notes

Butter Under the Skin for Extra Moisture: Spread butter under the turkey skin before roasting. This keeps the meat juicy and prevents it from drying out.
Roast in a Snug Tray for Best Results: Use a roasting tray that fits the turkey crown well. If the tray is too big, the juices will evaporate quickly, making the meat dry.
Baste Every 30 Minutes for Juicy Turkey: Spoon the pan juices over the turkey every 30 minutes while roasting. This helps keep the meat moist and adds extra flavor.
Let It Rest for at Least 30 Minutes: After roasting, cover the turkey with foil and let it rest for 30–40 minutes. This allows the juices to settle, making the meat tender and easy to carve.
Use a Food Thermometer to Avoid Overcooking: Insert a thermometer into the thickest part of the breast. If it reaches 75°C, the turkey is fully cooked. This prevents overcooking, which can make the meat dry.