Ekani Ella A turkey crown or boneless breast joint is the smart choice for a smaller Christmas, or for anyone who only eats white meat. They cook in a fraction of the time of a whole bird, fit easily in the oven and carve into neat slices. These six recipes, inspired by Jamie Oliver’s bold, herby cooking, show how to keep the breast meat juicy and full of flavour.
As a guide, allow about 35 minutes per kg at 190°C (170°C fan), gas mark 5 for a crown, then rest for 30 minutes. Always check the thickest part reaches 75°C with a thermometer before serving.
1. Roast Turkey Crown with Lemon and Herb Butter
A punchy butter of lemon, garlic, parsley and thyme spread under the skin is the simplest way to guarantee moist breast meat. This 2.5kg crown feeds six to eight in about 1 hour 30 minutes.
Servings: 6–8 · Total time: 2 hours 10 minutes, plus resting
Ingredients
- 1 x 2.5kg turkey crown, at room temperature for 30 minutes
- 100g butter, softened
- Zest of 1 lemon, plus the lemon halved
- 2 garlic cloves, crushed
- Small bunch fresh parsley, chopped
- 1 tbsp fresh thyme leaves
- 1 onion, sliced
- 200ml chicken stock
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 190°C (170°C fan), gas mark 5. Mix the butter with the lemon zest, garlic, herbs and seasoning.
- Ease the skin away from the breast and spread the butter underneath and over the top.
- Put the onion, stock and lemon halves in a roasting tin, sit the crown on top and cover loosely with foil. Roast for about 1 hour 30 minutes, uncovering for the last 30 minutes.
- Check the thickest part of the breast reaches 75°C. Rest for 30 minutes, then carve and spoon over the tin juices.
2. Turkey Crown with Roasted Grapes and Garlic
Grapes blister and turn jammy in the tin, adding sweetness to the juices and a gorgeous look to the platter. Whole garlic cloves soften into a spreadable paste.
Servings: 6 · Total time: 1 hour 50 minutes, plus resting
Ingredients
- 1 x 2kg turkey crown
- 50g butter, softened
- 1 tbsp chopped fresh rosemary, plus 3 sprigs
- 400g red seedless grapes, in small bunches
- 1 garlic bulb, cloves separated
- 150ml chicken stock
- 1 tbsp olive oil
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 190°C (170°C fan), gas mark 5. Rub the crown with the butter, chopped rosemary and seasoning.
- Place in a roasting tin with the stock and garlic cloves, cover loosely with foil and roast for 40 minutes.
- Uncover, add the grapes and rosemary sprigs, drizzle with oil and roast for a further 30 minutes (about 1 hour 10 minutes in total) until golden and the breast reaches 75°C.
- Rest for 30 minutes, then serve with the grapes and squeezed garlic.
3. Smoky Paprika Turkey Crown
Smoked paprika, garlic and orange give the skin a deep colour and a warm, smoky flavour. A 2.5kg crown is ready in about 1 hour 30 minutes.
Servings: 6–8 · Total time: 2 hours 10 minutes, plus resting
Ingredients
- 1 x 2.5kg turkey crown
- 75g butter, softened
- 2 tsp smoked paprika
- 2 garlic cloves, crushed
- Zest of 1 orange, plus the orange cut into wedges
- 2 red onions, cut into wedges
- 200ml chicken stock
- Small bunch fresh parsley, chopped
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 190°C (170°C fan), gas mark 5. Mix the butter, paprika, garlic, orange zest and seasoning and spread under and over the skin.
- Put the onions, orange wedges and stock in a tin, sit the crown on top and cover loosely with foil.
- Roast for about 1 hour 30 minutes, uncovering for the last 25 minutes and re-covering if the paprika darkens too fast, until the breast reaches 75°C.
- Rest for 30 minutes, then carve and scatter with parsley.
4. Turkey Breast Stuffed with Spinach and Ricotta
A creamy filling of spinach, ricotta, lemon and nutmeg makes a light, elegant stuffing that keeps the breast moist. Slice it to show off the green and white swirl.
Servings: 6 · Total time: 1 hour 50 minutes, plus resting
Ingredients
- 1 x 1.5kg boneless turkey breast, skin on, butterflied
- 200g baby spinach
- 250g ricotta
- 40g Parmesan, grated
- Zest of 1 lemon
- Pinch of grated nutmeg
- 1 tbsp olive oil
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 190°C (170°C fan), gas mark 5. Wilt the spinach, squeeze dry and chop. Mix with the ricotta, Parmesan, lemon zest and nutmeg and season.
- Flatten the turkey to an even thickness, spread with the filling, roll up and tie with string.
- Rub with oil and seasoning and roast for 1 hour 15 minutes, covering with foil if needed, until the centre reaches 75°C.
- Rest for 20 minutes before slicing.
5. Pan-Roasted Turkey Breast with Mustard Cream
A small breast joint seared in a pan, finished in the oven and served with a creamy mustard and tarragon sauce makes a quick Christmas dinner for two to four. It is ready in under an hour.
Servings: 4 · Total time: 55 minutes
Ingredients
- 1 x 800g boneless turkey breast joint
- 1 tbsp olive oil
- 15g butter
- 1 shallot, finely chopped
- 150ml chicken stock
- 150ml double cream
- 1 tbsp wholegrain mustard
- 1 tbsp chopped fresh tarragon
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 200°C (180°C fan), gas mark 6. Season the turkey and brown all over in the oil in an ovenproof frying pan.
- Transfer to the oven for 35–40 minutes until the centre reaches 75°C. Lift onto a board and rest for 10 minutes.
- Add the butter and shallot to the pan and cook for 2 minutes, then add the stock and bubble for 3 minutes. Stir in the cream and mustard and simmer until thickened.
- Add the tarragon, season and serve with the sliced turkey.
6. Pot-Roast Turkey Breast with Leeks
Cooking a breast joint in a covered pot with leeks, carrots and stock is the most forgiving method of all. The meat stays tender and you get a lovely broth to serve alongside.
Servings: 6 · Total time: 1 hour 45 minutes
Ingredients
- 1 x 1.5kg boneless turkey breast joint
- 2 tbsp olive oil
- 3 leeks, thickly sliced
- 3 carrots, cut into chunks
- 2 garlic cloves, sliced
- 500ml chicken stock
- 4 sprigs fresh thyme
- 1 tbsp chopped fresh parsley
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 180°C (160°C fan), gas mark 4. Season the turkey and brown all over in the oil in a large flameproof casserole. Lift out.
- Add the leeks, carrots and garlic and cook for 5 minutes. Return the turkey, pour in the stock and add the thyme.
- Cover and cook in the oven for 1 hour 10 minutes until the centre reaches 75°C.
- Rest for 15 minutes, then slice and serve with the vegetables and broth, scattered with parsley.
