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Roast Turkey Crown

Recipe by The Devilled Egg | Online Cookery School. Buy an online course HERE.


  • 2-2.5 kg turkey crown
  • Garlic oil
  • Salt and pepper
  • 12 slices of pancetta
  • 3 large white onions, cut into eights
  • Large glass of white wine
  • For the stuffing:
  • 4 tablespoons of garlic oil
  • 1 large red onion, finely chopped
  • 1 tablespoon of fresh sage, finely sliced
  • 50g grated parmesan
  • 1 teaspoon of salt
  • 1 teaspoon of white pepper, ground
  • Zest of 1 lemon and 1 orange
  • Meat from 6 pork sausages


Preheat the oven to 190C.

To make the stuffing:

  • Heat the garlic oil in a pan and fry the onion with the salt until golden, leave to cool.
  • Combine with the other stuffing ingredients.
  • Set aside.

The Crown:

  • Rub the turkey crown with more garlic oil and sprinkle with lots of salt and pepper.
  • Put the stuffing into the cavity.
  • Lay the pancetta over the top of the crown, overlapping to tightly cover the bird.
  • Secure with a string in 2-3 places to keep the pancetta in place.
  • Lay the onions at the bottom of a baking tray and place the crown on top.
  • Pour in the wine.
  • Cover the turkey loosely with foil and place in the oven (see below for timing).
  • 30 minutes before the turkey is done, turn the temperature up to 220C and remove the foil.
  • Once the turkey and stuffing are cooked, leave it to rest for at least 30 minutes before carving (an hour would be better).

To cook the turkey - allow 20 minutes per kg plus an extra hour for the stuffing to cook. The turkey and filling meat should read 75C on a meat thermometer.

Check out some of our suggested side dishes to go with the Turkey Crown.

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