🌡 Cook to temperature, not to time

Every oven is different — and heritage organic birds cook differently to industrial supermarket turkeys. A meat thermometer is the key to perfect results.

🎯 Target Internal Temperature

Resting is essential: juices redistribute and keep the meat moist.

🧑🍳 Ingredients

• 1 Organic Turkey Crown (3.5–4.5kg)

• 150–200g butter (softened)

• Sea salt & cracked black pepper

• 1 lemon, halved

• Fresh herbs — rosemary, sage & thyme

• 1 onion, quartered

• 2 carrots & 2 celery sticks (for the roasting base)

• 250ml chicken stock or water

🍽 Preparation

1. Remove the crown from the fridge 2 hours before roasting.

2. Preheat the oven to 180°C (fan 160°C / gas 4).

3. Roughly chop the carrots and celery and scatter into a roasting tray.

4. Place the turkey crown on top, skin side up.

5. Gently loosen the skin with clean fingers and smooth softened butter underneath and over the top.

6. Season generously with salt and pepper and stuff herbs + lemon + onion under the cavity area at the base.

7. Pour stock/water into the tray and loosely tent the crown with foil.

🔥 Roasting Guidance

(Use only as an estimate — always check temperature rather than relying on time)

For best results

• Keep loosely covered with foil for most of the cooking time

• Remove foil for the final 25–35 minutes to brown the skin

• Begin checking internal temperature from around 1 hour 45 minutes

When the thermometer reads 70–72°C in the thickest part of the breast, remove from the oven.

⏲ Resting Time

Cover with foil and a clean towel, then rest for at least 30–45 minutes before carving.

This step is crucial — it ensures tenderness and prevents moisture loss.