Turkey Crown with all the Trimmings

Servings 4 people


  • Roasting Tin
  • Sauce Pan/Steamer


  • 1 Turkey Crown
  • 250 g Butter
  • 1 Pinch Salt
  • 1 Pinch Ground Peppercorn
  • 1 Packet of Stuffing
  • 900 g Potatoes
  • 3 Parsnips
  • 8 Pigs in Blankets
  • 1 Bread Sauce Packet
  • 300 ml Milk
  • 4 Carrots
  • 250 g Greens/ Sprouts


  • Pre-heat oven to 190C/ 180C Fan/ Gas Mark 5. Smear butter all over the turkey crown and season with salt and pepper.
  • Put turkey in the roasting tin, skin side up. Roast for 70 minutes plus 20 minutes per kilogram or until the internal temperature reaches 65C-70C.
  • Add pig in blankets around the turkey 20 minutes before you take the turkey out.
  • The turkey is cooked when the juices run clear. Remove turkey from the oven and leave to rest in a warm place for 20 minutes.
  • Make up stuffing by following packet instructions and place in oven for 30 minutes.
  • Steam the potatoes and then roast them. They can be roasted with the parsnips if the parsnips have been cut to similar size.
  • Steam the sprouts/greens and carrots.
  • Used the vegetable water and the juices from the meat and add gravy granules to create the gravy.
  • Create the bread sauce by following instructions on the packet.
  • Serve all when piping hot and enjoy.


Timing is of the essence with a Christmas dinner. Allow sufficient time to cook and enjoy your day. A lot of preparation can be done the day before. 
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