Turkey Crown with Orange by Mary Berry is made with turkey crown, thyme leaves, butter, oranges, salt, freshly ground black pepper, plain flour, port, hot turkey or chicken stock, Worcestershire sauce, and soy sauce. This delicious Turkey Crown recipe creates a hearty dinner that takes about 2 hours to prepare and can serve up to 6 people.
This Turkey Crown With Orange Recipe Is From Absolutes Favourites Cookbook by Mary Berry
Mary Berry Turkey Crown With Orange Ingredients
For the turkey:
- 2.2kg (4lb 14oz) raw turkey crown
- 2 tsp chopped thyme leaves
- 50g (2oz) softened butter
- 2 small oranges
- Salt and freshly ground black pepper
For the gravy:
- 3 tbsp plain flour
- 100ml (3½fl oz) port
- 450ml (15fl oz) hot turkey or chicken stock
- A few drops of Worcestershire sauce
- 2 tbsp soy sauce
How To Make Mary Berry Turkey Crown With Orange
- Preheat the oven: Set the oven to 200°C (180°C fan) or 400°F (350°F fan), Gas Mark 6.
- Prepare the turkey: Loosen the skin on the turkey crown. Mix the chopped thyme with softened butter and spread it between the skin and flesh. Thinly slice one orange and place the slices under the skin. Cut the second orange in half and tuck one half under the skin near the neck. Place any remaining orange trimmings inside the cavity at the neck.
- Season and roast the turkey: Place the turkey crown in a small roasting tin and season with salt and freshly ground black pepper. Roast in the oven for about 1½ hours, or until the juices run clear when pierced with a skewer. Check after 30 minutes and cover with foil if the turkey is browning too quickly. 15 minutes before the end of the cooking time, squeeze the juice of the remaining half-orange over the turkey and return it to the oven uncovered to crisp the skin.
- Rest the turkey: Once the turkey is cooked, transfer it to a platter, cover it with foil, and allow it to rest for 30 minutes.
- Make the gravy: Pour the turkey juices from the roasting tin into a jug and skim off 4 tablespoons of fat. Add the fat to a saucepan. Skim the remaining fat from the juices and discard. Stir the flour into the fat in the saucepan and whisk to combine. Gradually add the port and hot stock, whisking until smooth. Stir in Worcestershire sauce, soy sauce, and the remaining turkey juices. Bring the mixture to a boil and cook until thickened. Season with salt and pepper to taste.
- Serve: Pour the gravy into a warmed jug and serve alongside the turkey crown.
Recipe Tips
- Loosen the skin carefully: When spreading the butter and thyme mixture, gently loosen the skin without tearing it. This keeps the meat moist and flavorful during cooking.
- Check the turkey’s temperature: Use a meat thermometer to ensure the turkey reaches an internal temperature of 75°C (165°F) at the thickest part for safe eating.
- Cover with foil if browning too fast: If the turkey browns too quickly, cover it loosely with foil to prevent burning and ensure even cooking.
- Use fresh oranges: Fresh orange slices under the skin add a sweet, citrus flavor, so avoid using pre-cut or stored slices for the best taste.
- Rest the turkey: Let the turkey rest for at least 30 minutes after cooking. This helps lock in the juices and makes carving easier.
What To Serve With Turkey Crown With Orange?
This juicy Turkey Crown pairs well with roasted potatoes, honey-glazed carrots, steamed green beans, or cranberry sauce. It can also be served alongside stuffing, Brussels sprouts, mashed potatoes, or a fresh green salad for a hearty dinner.
How To Store Leftovers Turkey Crown With Orange?
- Refrigerate: Let the leftovers turkey crown with orange cool to room temperature first. Then, put it in an airtight container and keep it in the fridge for up to 3 days.
- Freeze: After the leftovers turkey crown with orange cools down, wrap it in plastic or foil and place it in a freezer bag. It can stay frozen for up to 3 months. To thaw, leave it in the fridge overnight before you heat it up.
How To Reheat Leftovers Turkey Crown With Orange?
- In The Oven: Preheat to 180°C (350°F), place leftovers turkey crown with orange in a dish, cover with foil, and warm for 10 minutes. Add a little water to keep it from drying out.
- In The Microwave: Put leftovers turkey crown with orange on a plate, cover with a damp paper towel, and heat for 2-3 minutes on medium power.
- On The Stove: Warm leftovers turkey crown with orange slices in a pan with a bit of water on low heat for 5-7 minutes, turning as needed.
More Mary Berry Recipe:
- Mary Berry Sage And Onion Stuffing Balls
- Mary Berry Meatballs in Tomato And Basil Sauce
- Mary Berry Mediterranean Chicken Thighs
- Mary Berry Chilli Burgers
- Mary Berry Persian Rice
Mary Berry Turkey Crown With Orange Nutrition Facts
Serving Size: 8 ounces cooked turkey
- Calories: 569
- Total Fat: 27g
- Saturated Fat: 9g
- Cholesterol: 233mg
- Sodium: 437mg
- Potassium: Not specified
- Total Carbohydrate: 14g
- Dietary Fiber: 1g
- Sugars: 11g
- Protein: 65g
Turkey Crown With Orange
Description
Turkey Crown with Orange by Mary Berry is made with turkey crown, thyme leaves, butter, oranges, salt, freshly ground black pepper, plain flour, port, hot turkey or chicken stock, Worcestershire sauce, and soy sauce. This delicious Turkey Crown recipe creates a hearty dinner that takes about 2 hours to prepare and can serve up to 6 people.
Ingredients
For the turkey:
For the gravy:
Instructions
- Preheat the oven: Set the oven to 200°C (180°C fan) or 400°F (350°F fan), Gas Mark 6.
- Prepare the turkey: Loosen the skin on the turkey crown. Mix the chopped thyme with softened butter and spread it between the skin and flesh. Thinly slice one orange and place the slices under the skin. Cut the second orange in half and tuck one half under the skin near the neck. Place any remaining orange trimmings inside the cavity at the neck.
- Season and roast the turkey: Place the turkey crown in a small roasting tin and season with salt and freshly ground black pepper. Roast in the oven for about 1½ hours, or until the juices run clear when pierced with a skewer. Check after 30 minutes and cover with foil if the turkey is browning too quickly. 15 minutes before the end of the cooking time, squeeze the juice of the remaining half-orange over the turkey and return it to the oven uncovered to crisp the skin.
- Rest the turkey: Once the turkey is cooked, transfer it to a platter, cover it with foil, and allow it to rest for 30 minutes.
- Make the gravy: Pour the turkey juices from the roasting tin into a jug and skim off 4 tablespoons of fat. Add the fat to a saucepan. Skim the remaining fat from the juices and discard. Stir the flour into the fat in the saucepan and whisk to combine. Gradually add the port and hot stock, whisking until smooth. Stir in Worcestershire sauce, soy sauce, and the remaining turkey juices. Bring the mixture to a boil and cook until thickened. Season with salt and pepper to taste.
- Serve: Pour the gravy into a warmed jug and serve alongside the turkey crown.
Notes
- Loosen the skin carefully: When spreading the butter and thyme mixture, gently loosen the skin without tearing it. This keeps the meat moist and flavorful during cooking.
- Check the turkey’s temperature: Use a meat thermometer to ensure the turkey reaches an internal temperature of 75°C (165°F) at the thickest part for safe eating.
- Cover with foil if browning too fast: If the turkey browns too quickly, cover it loosely with foil to prevent burning and ensure even cooking.
- Use fresh oranges: Fresh orange slices under the skin add a sweet, citrus flavor, so avoid using pre-cut or stored slices for the best taste.
- Rest the turkey: Let the turkey rest for at least 30 minutes after cooking. This helps lock in the juices and makes carving easier.
Mary Berry Turkey Crown With Orange