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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Loosen the skin on the turkey crown by carefully sliding your fingers between the skin and breast at the neck end. With a bit of wiggling, it should loosen quite well. Mix the butter with the sage and lemon zest and push this under the skin, smoothing it around as much as possible. Lay the lemon slices in a roasting tin and sit the turkey on top. Pour in the white wine. Score a waist around each onion, cutting through the first couple of layers and pushing a thyme sprig into the centre of each. Sit them around the turkey. Roast for 1 hour and 20 minutes or until the crown is cooked through. Pierce the thickest part of the meat through to the bone with a skewer to check that the juices are clear.
2. Lift the turkey and onions out onto a carving plate or board and cover with foil and a tea towel and rest for 30 minutes. Throw away the lemon slices.
3. Just before serving, put the roasting tin over a low heat and add the stock, bubble everything together, scraping the bottom of the pan and adding any juices that have come out of the turkey. Strain (although not if you like the bits) into a warm jug. Decorate the turkey with watercress, if using, and serve with the gravy.

Per serving

492 kcalories, protein 72.2g, carbohydrate 7.1g, fat 16.3 g, saturated fat 6.7g, fibre 1g, salt 0.59 g

Latest comments and suggestions

• Ash

  17 December 2007

  Ash commented on this recipe

  What type of white wine do you suggest for this mean, sweet, medium, dry...?

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• sheepcat

  08 January 2008

  sheepcat rated and commented on this recipe

  

  I made this for Christmas dinner and it was the best Turkey anyone had ever had, also once cold the Turkey was deliciously succulent and not at all dry. Possibly the most succesful Christmas dinner ever.

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• dolly

  21 August 2008

  dolly commented on this recipe

  will certainly try this for our Christmas dinner with the cracked roast potaoes sounds delicious

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• Simon

  28 October 2009

  Simon rated and commented on this recipe

  

  This was the first turkey recipe I'd tried for a group of 5 of us. It was simply perfect - moist, delicious meat, fabulous lemony gravy. Absolutely wonderful - I will always use this method...

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Ingredients

• 1 turkey breast crown , about 2kg
• 2 tbsp butter , softened
• a few leaves sage , finely chopped
• 1 lemon , zested and then thickly slice the lemon
• 200ml white wine
• 8 small red onions , peeled and roots trimmed
• 8 sprigs thyme
• 200ml chicken stock
• watercress to serve, optional

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 1 hour 40 minutes

Ingredients

• 1 turkey breast crown , about 2kg
• 2 tbsp butter , softened
• a few leaves sage , finely chopped
• 1 lemon , zested and then thickly slice the lemon
• 200ml white wine
• 8 small red onions , peeled and roots trimmed
• 8 sprigs thyme
• 200ml chicken stock
• watercress to serve, optional

Per serving

492 kcalories, protein 72.2g, carbohydrate 7.1g, fat 16.3 g, saturated fat 6.7g, fibre 1g, salt 0.59 g

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