Orange and thyme roasted turkey crown

Orange and thyme roasted turkey crown

Turkey is not just for Christmas! Enjoy this succulent alternative to Beef or Lamb with bursting with spring flavour! 


  • Medium boneless turkey crown
  • zest and juice of 1 orange
  • 15 g fresh thyme, leaves picked and washed
  • 1 large clove garlic, crushed
  • 2 tbsp olive oil


  1. Preheat the oven to 200°C, fan 180°C, gas 6. Put the orange zest, thyme leaves, garlic and olive oil in a pestle and mortar and crush together to make a marinade – or use a bowl and the end of a rolling pin.
  2. Rub the marinade all over the turkey and put the crown in a roasting tin. Season with black pepper and cover loosely with foil.
  3. Cook in the oven for 20 minutes per kg, plus 70 mins, removing the foil after 1 hour and drizzling over the orange juice. To test if the turkey is cooked, pierce the thickest part with a skewer. The juices should run clear. If not, continue to cook.
  4. When done, remove the turkey from the oven, cover with foil and rest for 15-20 minutes before carving