A roast turkey crown is a great way to have roast turkey, but in much less time. A crown is both breasts. Your butcher can tie twine around it, if you wish, but it’s equally great untied. The vegetables roasting underneath the bird soaking up all the juices from the meat will get blended into the final gravy to serve alongside it to add another depth of flavor.

1 (4 lbs./2.2kg) turkey crown

1 Tablespoon olive or avocado oil

sea salt

1 carrot, peeled and cut in half

1 leek, cut in half & into 4” pieces

1 rib celery, cut into 4” pieces

1 onion or shallot, peeled and quartered

4 garlic gloves, smashed, skin removed

pan drippings

1 teaspoon arrowroot or cornstarch

2 cups (500ml) chicken stock

splash of white wine, or apple cider

1 sprig fresh thyme

1 bay leaf

salt & pepper

Method:

1. Pre-heat the oven to 400F/200C.

2. Place the sliced veggies underneath the turkey crown. Coat the turkey with oil and a bit of salt.

3. Cook the crown for 15 minutes, then reduce the heat to 350F/180C and cook the turkey for 1½ hours, or until the juices run clear. Cover the turkey with foil and set aside in a warm place to rest for 30 minutes before carving, reserve the juices for the gravy.

4. For the gravy, in a saucepan gently fry the onion in the olive oil for about five minutes.

5. Meanwhile, in a food processor blend the roasted vegetables under the turkey until smooth. Set aside.

6. Add the pan drippings. Whisk in 1 teaspoon arrowroot and cook to form a golden roux- approximately 1-2 minutes on medium.

7. Pour in the remaining ingredients (broth, wine & blended roasted vegetables) and boil until the volume of the liquid is reduced. Remove the bay leaf & thyme. Season with salt and pepper. Remove from heat and serve with slices of roast turkey.