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Bacon wrapped roasted turkey crown

Turkey crowns take less time to roast and cook more evenly than whole turkeys. They are smaller and cheaper too so perfect for small parties or even for a meal for two. This bacon wrapped roasted turkey crown has a maple and mustard glaze, so it’s festive and very tasty too. Serve it with the usual side dishes.
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours
Resting Time 4 hours
Total Time 2 hours 30 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 kg Turkey crown
  • 12 rashers smoked streaky bacon
  • 1 onion cut in half
  • 1 pack sage leaves
  • 100 ml chicken stock
  • Butter or margarin
  • 1 Tbsp Mustard
  • 1 Tbsp Maple syrup
  • allow 20min per kg plus 1hr 10min

Method
 

  1. Preheat oven to 190°C.
  2. Strech out the rashers.
  3. Put the turkey into a roasting dish, then rub it with some butter or margarin. Season with pepper.
  4. Lay a few sage leaves on top of the bird.
  5. Put the bacon rashers on top of the bacon, horizontally and diagonally, creating a criss-cross pattern. Tuck the loose ends underneath the crown.
  6. Pour the stock into the roasting dish, add the onion, then cover the turkey with foil.
  7. Roast for about 2 hours ( 1hr 10min plus 20 min/kg).
  8. Mix the mustard and maple syrup.
  9. Remove the foil for the last 20 minutes of roasting. Using a silicon brush, glaze the bacon with the maple-mustard mixture. Return the dish to the oven, uncovered, for the remaining cooking time. Check the turkey. Pierce the thickest part of the meat with a skewer - if the juices run clear it’s cooked through properly. If it’s still pink, roast for another 10 minutes and check again.
  10. When the turkey is done, transfer it to a plate, cover with foil and kitchen towel and let it rest for 30min.
  11. Serve with roasted vegetables.