This easy roast turkey crown is perfect for Christmas. It gives you all the flavor of a full roast turkey but with less stress and mess. Juicy, golden, and simple to make — it’s a great option when you want a beautiful holiday centerpiece without the fuss.

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Ingredients Needed:

2 kg Turkey Crown
Olive oil
Salt and Pepper

How To Make Turkey Crown Recipe?

Thaw the Turkey: Make sure your turkey crown is fully defrosted before cooking if it is frozen.
Bring to Room Temperature: Take it out of the fridge about 1 hour before roasting so it cooks more evenly.
Preheat the Oven: Set your oven to 180C / 160C fan/gas mark 4 / 350F. Let it heat up for about 15 minutes.
Season the Turkey: Drizzle 2 tablespoons of olive oil over the turkey crown. Sprinkle 1 teaspoon of salt and about 20 grinds of black pepper all over. Rub it in well, then place the turkey breast side up in a roasting tray.
Roast Covered: Cover the tray with foil and roast for 60 minutes. This keeps the meat moist and stops the skin from browning too quickly.
Baste and Continue Cooking: Take off the foil and spoon the juices over the turkey. Return it to the oven uncovered and roast for another 20 minutes.
Turn Up the Heat: Raise the oven temperature to 220C / 200C fan/gas mark 7 / 425F. Baste the turkey again, then roast for a final 30 minutes until the skin is golden and crisp.
Check If It’s Done: Stick a small sharp knife in the thickest part of the crown — the juices should run clear and the meat should be white. Or use a meat thermometer to check it’s reached 74C inside.
Let It Rest: Move the turkey to a clean tray and loosely cover it with foil. Let it rest for 30 minutes before slicing. The juices will stay in the meat and keep it tender.

Recipe Tips:

Let the turkey come to room temperature before roasting: this helps it cook more evenly so you don’t end up with dry edges and raw middle.
Cover with foil for the first hour: this keeps the meat juicy and stops the skin from burning before the turkey is fully cooked.
Use a meat thermometer if you can: it takes out the guesswork. Make sure the thickest part reaches 74C for safe, juicy results.
Don’t skip the resting time: letting the turkey rest for 30 minutes after cooking keeps it moist and makes slicing easier.
Baste well during roasting: spooning the juices over the turkey while it cooks adds flavor and helps get that golden, crispy skin.

How To Store & Reheat Leftovers?

Refrigerate: First, let the leftover turkey crown cool down to room temperature. Then place the slices in an airtight container and store them in the fridge for up to 3 days.
Freeze: Once the turkey crown has cooled, wrap it tightly or place it in a freezer-safe container. Freeze for up to 3 months.
Reheat: Add the slices to a pan with a splash of water or broth. Cover with a lid and heat on low for a few minutes until warmed through.

Nutrition Facts:

Calories: 202 kcal
Total Fat: 4g
Saturated Fat: 1g
Cholesterol: 95mg
Sodium: 300mg
Potassium: 290mg
Total Carbohydrate: 0g
Dietary Fiber: 0g
Sugars: 0g
Protein: 42g

Try More Mary Berry Recipes:

Mary Berry Sage & Onion Stuffing Recipe
Mary Berry Turkey Curry Recipe

Mary Berry Turkey Crown Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

202

kcal

Ingredients

2 kg Turkey Crown
Olive oil
Salt and Pepper

Directions

Thaw the Turkey: Make sure your turkey crown is fully defrosted before cooking if it is frozen.
Bring to Room Temperature: Take it out of the fridge about 1 hour before roasting so it cooks more evenly.
Preheat the Oven: Set your oven to 180C / 160C fan/gas mark 4 / 350F. Let it heat up for about 15 minutes.
Season the Turkey: Drizzle 2 tablespoons of olive oil over the turkey crown. Sprinkle 1 teaspoon of salt and about 20 grinds of black pepper all over. Rub it in well, then place the turkey breast side up in a roasting tray.
Roast Covered: Cover the tray with foil and roast for 60 minutes. This keeps the meat moist and stops the skin from browning too quickly.
Baste and Continue Cooking: Take off the foil and spoon the juices over the turkey. Return it to the oven uncovered and roast for another 20 minutes.
Turn Up the Heat: Raise the oven temperature to 220C / 200C fan/gas mark 7 / 425F. Baste the turkey again, then roast for a final 30 minutes until the skin is golden and crisp.
Check If It’s Done: Stick a small sharp knife in the thickest part of the crown — the juices should run clear and the meat should be white. Or use a meat thermometer to check it’s reached 74C inside.
Let It Rest: Move the turkey to a clean tray and loosely cover it with foil. Let it rest for 30 minutes before slicing. The juices will stay in the meat and keep it tender.

Notes

Let the turkey come to room temperature before roasting: this helps it cook more evenly so you don’t end up with dry edges and raw middle.
Cover with foil for the first hour: this keeps the meat juicy and stops the skin from burning before the turkey is fully cooked.
Use a meat thermometer if you can: it takes out the guesswork. Make sure the thickest part reaches 74C for safe, juicy results.
Don’t skip the resting time: letting the turkey rest for 30 minutes after cooking keeps it moist and makes slicing easier.
Baste well during roasting: spooning the juices over the turkey while it cooks adds flavor and helps get that golden, crispy skin.