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Citrus-buttered Turkey Crown
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A turkey crown provides the drama of bringing a whole bird to the table, but is much easier to handle. Turkey crowns have no joints to deal with, so all you get are long, easy-to-carve slices of white breast meat. This one is sold in its own roasting tin and comes ready-prepared with a pork, cranberry and orange stuffing and a prune and apple garnish - just add our flavoured butter to make it even more special.
Serves: 8, with leftovers
The night before, prepare the turkey up to the end of Step 2, then completely cover with foil and chill in the fridge overnight. On Christmas morning, remove the foil and cook from Step 3.
This recipe was first published in December 2003.