Mary Berry Turkey Crown With Orange

This one nearly had me crying over a roasting tin.

The first time I made Mary Berry’s turkey crown with orange, I got a bit cocky. Thought I’d eyeball the butter. Didn’t soften it properly either. So when I tried to slide it under the skin? Disaster. Torn skin, clumpy thyme blobs, and a crown that browned too fast and too patchy.

But here’s the thing—I knew this one had potential. That orange tucked under the skin, the rich gravy with port and soy… it smelled incredible. So I tested again. And again. And now? This is the turkey I trot out every Christmas Eve—and honestly, I prefer it to the full bird.

If you’ve ever been baffled by how to keep turkey moist and flavourful, especially when cooking just the crown, let me show you how I finally got it right.

What Makes This Recipe Special

Most turkey recipes are dry lectures about basting. But the magic here isn’t in the basting—it’s in the butter and oranges.

• Sliding citrus slices under the skin infuses the meat from the inside out.
• The soy and Worcestershire in the gravy? Unexpected, yes—but it gives real depth. Savoury, slightly sweet, not just another roast.
• And roasting just the crown makes carving a dream. No wrestling a whole bird like it’s an Olympic sport.

Also? You don’t need a roasting schedule taped to the fridge. This is manageable, even for those of us who burn toast now and then.

INGREDIENTS + WHY THEY MATTER

• Raw turkey crown (2.2kg / 4lb 14oz) – Easier to cook evenly than a whole bird. Great for smaller gatherings.
• Chopped thyme leaves (2 tsp) – Earthy and floral. Dried works, but I tested both and fresh gives a lift.
• Softened butter (50g) – Don’t skip softening. Cold butter tears the skin and won’t spread properly.
• 2 small oranges – One for slices under the skin, one for squeezing over at the end. Fresh only—pre-cut slices go dull and flat.
• Salt + black pepper – Season generously, especially under the skin.
• Plain flour (3 tbsp) – For thickening the gravy.
• Port (100ml) – Adds sweetness and richness. I’ve tried red wine in a pinch—it works but isn’t as smooth.
• Turkey or chicken stock (450ml) – Must be hot when added, or your gravy goes lumpy.
• Worcestershire sauce (a few drops) – Adds umami. Don’t skip.
• Soy sauce (2 tbsp) – Trust me, it doesn’t taste “Asian.” It deepens the savoury flavour beautifully.

Making It Yours (Without Ruining It)

• No port? I tested with red vermouth—it worked, but was slightly sweeter. Still lovely.
• No fresh oranges? I once tried with clementines. Flavour was milder, but still bright.
• Gluten-free gravy? Swap plain flour for cornflour (mixed with cold water first). Works a treat—just add it at the end.

Not tested: dairy-free butter. If you try it, go for one that browns well. Let me know!

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Skin tore when adding butter	Butter was too cold	Fully soften it—30 sec in microwave helps
Turkey browned too fast	Oven runs hot or skin too exposed	Tent with foil after 30 mins, uncover at the end
Gravy turned lumpy	Added cold stock to hot roux	Heat your stock before adding—game changer
Orange flavour was dull	Used old or bland oranges	Always use fresh, juicy ones

HOW TO MAKE MARY BERRY’S TURKEY CROWN WITH ORANGE

1. Prep your oven: Set to 200°C (180°C fan), 400°F, or Gas 6.
2. Butter + flavour under skin: Mix softened butter with chopped thyme. Carefully loosen turkey skin (I use the back of a spoon), then smear the mixture underneath.
3. Add orange slices: Thinly slice one orange and slide under the skin. Cut second orange in half—tuck one half under the skin near the neck, the rest inside the cavity.
4. Roast: Pop it in a roasting tin. Season generously. Roast for 1½ hours. Check at 30 mins—cover loosely with foil if browning too fast.
5. Crisp + flavour burst: 15 minutes before the end, squeeze juice of remaining orange half over the skin. Finish uncovered.
6. Rest: Transfer to a warm platter. Cover with foil and a tea towel. Rest 30 minutes.
7. Make gravy: Pour off juices. Save 4 tbsp of fat. Add to a pan with flour, cook to a roux. Slowly whisk in hot stock and port. Add soy, Worcestershire, and remaining juices. Simmer until glossy and thick.

TIPS FROM MY KITCHEN

• I warm the oranges slightly in the microwave before slicing—they’re juicier and easier to handle.
• My fan oven runs hot, so I check at 25 mins and lower temp slightly.
• I always rest the turkey while I make the gravy—multitasking magic.
• Don’t skip the soy sauce. I know it sounds weird. It works.

STORAGE + SERVING

• Fridge: Cooled leftovers last 3 days in an airtight tub.
• Freezer: Slice first, wrap in foil or bags. Freeze up to 3 months. Defrost in fridge overnight.
• Reheat: Oven with foil (add a splash of water) at 180°C for 10 mins. Or microwave with damp paper towel.

Serve With: Roasted potatoes, honey carrots, cranberry sauce, stuffing… and gravy so good it deserves its own toast.

FAQs

Q: Can I use a boneless turkey crown?
A: Yes, but reduce roasting time by about 15 minutes. Use a thermometer to check doneness (75°C / 165°F).

Q: Do I need to baste the turkey?
A: Nope! The butter and orange slices under the skin keep it moist enough. One less faff.

Q: Can I make the gravy ahead of time?
A: Sort of—make the roux and add stock/port. Reheat, then add pan juices last-minute for best flavour.

Q: Can I add garlic or onion under the skin?
A: You can, but I tested with garlic once and it clashed with the orange. Better to roast garlic separately.

Try More Recipes:

• Mary Berry Scallops With Garlic Mushrooms
• Mary Berry Thai Green Curry Recipe
• Mary Berry Haddock Fish Pie
• Mary Berry Prawn Stir-fry With Ginger, Coconut and Chilli