- 1 tbsp smoked paprika
- 1 tsp dried herbs such as rosemary, thyme or oregano
- 2kg turkey crown, on the bone
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
- 50g soft butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
You will need (optional, if smoking)
- a handful of wood chips (applewood are delicious)
Up to two days ahead, mix the paprika, dried herbs and lots of ground pepper with 1 tbsp flaky sea salt. Season the turkey crown with half of the herby salt mixture, then cover. Mix the remaining herby salt mixture with the butter and chill.
To cook, heat oven to 190C/170C fan/gas 5. Smear the herby butter all over the crown, working it under the skin. Sit the crown on a rack in a large roasting tin, skin-side up, and roast for 1 hr 30 mins, basting with the buttery juices every 30 mins until the skin is crisp and the turkey is cooked all the way through.
Remove the turkey from the oven and set aside. Use a small sheet of foil to make an open package of the wood chips. Place the package in a dry frying pan and heat until smoking, then transfer to the roasting tin. Cover everything in a large tent of foil to trap the smoke and leave the turkey to rest for 20 mins before unwrapping and carving. Save the juices from the tin to make a smoky gravy.
Smoking gunIf you can, try using a smoking gun for an intensely smoky flavour. You can use it – or wood chips – to smoke other things, too, such as a whole roast chicken or a side of cooked trout.