8 Mary Berry Turkey Crown Recipes and Cooking Times

A turkey crown is the whole breast left on the bone, without the legs and wings. It cooks faster than a whole bird, fits in a standard oven and carves into neat, even slices, which is why so many families now choose one for Christmas. These eight recipes, inspired by Mary Berry’s practical style, cover crowns from 1.5kg for four people up to 4kg for a crowd.

As a guide, allow about 35 minutes per kg at 190°C (170°C fan), gas mark 5, then rest for 30 minutes. Each recipe gives its own timing for the weight used, but always check with a thermometer: the thickest part of the breast must reach 75°C before it comes out of the oven.

1. Classic Roast Turkey Crown with Herb Butter

A 2.5kg crown takes about 1 hour 30 minutes and feeds six to eight comfortably. Parsley, thyme and chive butter under the skin keeps the breast meat juicy from edge to centre.

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
• 2 tbsp chopped fresh parsley
• 1 tbsp fresh thyme leaves
• 1 tbsp snipped chives
• 1 onion, thickly sliced
• 200ml chicken stock
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 190°C (170°C fan), gas mark 5. Weigh the crown and calculate the cooking time at 35 minutes per kg (about 1 hour 30 minutes for 2.5kg).
2. Mix the butter with the herbs and seasoning. Loosen the skin and spread most of the butter over the breast meat, rubbing the rest over the skin.
3. Put the onion and stock in a roasting tin and sit the crown on top. Cover loosely with foil and roast for the calculated time, removing the foil for the final 30 minutes to brown.
4. Check the thickest part of the breast reaches 75°C. If not, return to the oven and check every 10 minutes.
5. Rest under foil for 30 minutes, then carve and use the tin juices for gravy.

2. Lemon, Garlic and Rosemary Turkey Crown

This 2kg crown cooks in around 1 hour 10 minutes, ideal for six people. Roasted lemon and whole garlic perfume the meat and give you a fragrant base for the gravy.

Servings: 6 · Total time: 1 hour 45 minutes, plus resting

Ingredients

• 1 x 2kg turkey crown, at room temperature for 30 minutes
• 75g butter, softened
• 3 garlic cloves, crushed, plus 1 whole bulb halved across
• 1 tbsp finely chopped fresh rosemary, plus 3 sprigs
• Finely grated zest of 1 lemon, plus 2 lemons halved
• 150ml chicken stock
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 190°C (170°C fan), gas mark 5. Mix the butter with the crushed garlic, chopped rosemary, lemon zest and seasoning.
2. Spread the butter under and over the breast skin. Put the crown in a roasting tin with the lemon halves, garlic bulb halves, rosemary sprigs and stock.
3. Cover loosely with foil and roast for about 1 hour 10 minutes (35 minutes per kg), removing the foil for the last 25 minutes.
4. Check the breast reaches 75°C at its thickest point.
5. Rest for 30 minutes, then carve and serve with the soft roasted garlic and lemon squeezed into the pan juices.

3. Turkey Crown Wrapped in Turkey Bacon

A lattice of turkey bacon protects the breast and bastes it as it cooks, so the meat stays moist. Allow about 1 hour 45 minutes for a 3kg crown, enough for eight to ten.

Servings: 8–10 · Total time: 2 hours 25 minutes, plus resting

Ingredients

• 1 x 3kg turkey crown, at room temperature for 30 minutes
• 50g butter, softened
• 1 tbsp chopped fresh sage
• 12 slices turkey bacon
• 2 onions, cut into wedges
• 4 bay leaves
• 250ml chicken stock
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 190°C (170°C fan), gas mark 5. Beat the butter with the sage and seasoning and rub all over the skin.
2. Weave the turkey bacon over the top of the breast in a lattice pattern, tucking the ends underneath.
3. Put the onions, bay leaves and stock in a roasting tin and place the crown on top. Cover loosely with foil and roast for about 1 hour 45 minutes (35 minutes per kg).
4. Remove the foil for the final 30 minutes so the turkey bacon crisps.
5. Check the thickest part of the breast reaches 75°C, then rest for 30 minutes before carving.

4. Clementine and Honey Glazed Turkey Crown

A large 4kg crown serves a crowd of up to 14 and needs about 2 hours 20 minutes. The clementine and honey glaze turns the skin glossy and amber in the last half hour.

Servings: 12–14 · Total time: 3 hours, plus resting

Ingredients

• 1 x 4kg turkey crown, at room temperature for 45 minutes
• 125g butter, softened
• Finely grated zest of 2 clementines, plus 4 clementines halved
• 1 tbsp fresh thyme leaves
• 300ml chicken stock
• For the glaze: 4 tbsp runny honey
• For the glaze: juice of 2 clementines
• For the glaze: 1 tsp wholegrain mustard
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 190°C (170°C fan), gas mark 5. Mix the butter with the clementine zest, thyme and seasoning and spread it under and over the breast skin.
2. Place the crown in a large roasting tin with the stock and halved clementines. Cover loosely with foil and roast for about 2 hours 20 minutes in total (35 minutes per kg).
3. Mix the glaze ingredients together. For the final 30 minutes, remove the foil and brush the crown with the glaze every 10 minutes until deep golden and shiny. Cover with foil again if it darkens too quickly.
4. Check the thickest part of the breast reaches 75°C.
5. Rest for 40 minutes under foil, then carve and serve with the roasted clementines.

5. Turkey Crown with Cranberry and Chestnut Stuffing

The stuffing is baked separately so the 2.5kg crown cooks evenly in about 1 hour 30 minutes. Cranberries, chestnuts and orange zest make a festive side that soaks up the gravy.

Servings: 6–8 · Total time: 2 hours 15 minutes, plus resting

Ingredients

• 1 x 2.5kg turkey crown, at room temperature for 30 minutes
• 50g butter, softened
• 200ml chicken stock
• For the stuffing: 25g butter
• For the stuffing: 1 onion, finely chopped
• For the stuffing: 150g fresh white breadcrumbs
• For the stuffing: 150g cooked peeled chestnuts, chopped
• For the stuffing: 75g dried cranberries
• For the stuffing: finely grated zest of 1 orange
• For the stuffing: 2 tbsp chopped fresh parsley
• For the stuffing: 1 egg, beaten
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 190°C (170°C fan), gas mark 5. Rub the crown with butter, season and place in a roasting tin with the stock. Cover loosely with foil and roast for about 1 hour 30 minutes (35 minutes per kg), uncovering for the last 30 minutes.
2. For the stuffing, soften the onion in the butter for 8 minutes and cool. Mix with the remaining stuffing ingredients and season.
3. Press the stuffing into a buttered 20cm ovenproof dish and bake on the shelf below the turkey for the last 40 minutes, until golden on top and piping hot.
4. Check the turkey breast reaches 75°C at its thickest point.
5. Rest the crown for 30 minutes, keeping the stuffing warm, then carve and serve together.

6. Smoked Paprika and Orange Turkey Crown

Smoked paprika gives the skin a deep colour and gentle warmth, while orange keeps it bright. A 2kg crown needs about 1 hour 10 minutes and serves six.

Servings: 6 · Total time: 1 hour 45 minutes, plus resting

Ingredients

• 1 x 2kg turkey crown, at room temperature for 30 minutes
• 75g butter, softened
• 2 tsp smoked paprika
• 1 garlic clove, crushed
• Finely grated zest of 1 orange, plus 1 orange sliced
• 2 red onions, cut into wedges
• 150ml chicken stock
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 190°C (170°C fan), gas mark 5. Mix the butter, paprika, garlic, orange zest and seasoning.
2. Spread the butter under and over the skin. Lay the onion wedges and orange slices in a roasting tin, place the crown on top and pour in the stock.
3. Cover loosely with foil and roast for about 1 hour 10 minutes (35 minutes per kg), removing the foil for the final 25 minutes. The paprika browns quickly, so re-cover if needed.
4. Check the breast reaches 75°C.
5. Rest for 30 minutes, then carve and spoon over the orange and onion juices.

7. Pot-Roast Turkey Crown with Root Vegetables

Pot-roasting with stock and vegetables in a covered casserole is the most forgiving way to cook a crown, as the meat stays very moist. A 2.5kg crown takes about 1 hour 30 minutes, and the vegetables cook in the same pot.

Servings: 6–8 · Total time: 2 hours, plus resting

Ingredients

• 1 x 2.5kg turkey crown (check it fits your casserole)
• 2 tbsp olive oil
• 25g butter
• 3 carrots, cut into chunks
• 2 celery sticks, sliced
• 2 leeks, thickly sliced
• 1 onion, quartered
• 500ml chicken stock
• 4 sprigs fresh thyme
• 2 bay leaves
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 180°C (160°C fan), gas mark 4. Season the crown and brown it on all sides in the oil and butter in a large flameproof casserole. Lift out.
2. Add the vegetables to the casserole and cook for 5 minutes. Sit the crown on top, pour in the stock and add the herbs.
3. Cover and cook in the oven for about 1 hour 30 minutes (35 minutes per kg). Remove the lid for the last 20 minutes to colour the skin.
4. Check the thickest part of the breast reaches 75°C.
5. Rest the crown for 20 minutes while you simmer the stock in the casserole to reduce slightly. Carve and serve with the vegetables and broth.

8. Small Mustard and Herb Turkey Crown for Four

A 1.5kg crown is perfect for a small Christmas and is ready in under an hour. The mustard and herb crust adds a lovely golden finish.

Servings: 4 · Total time: 1 hour 20 minutes, plus resting

Ingredients

• 1 x 1.5kg turkey crown, at room temperature for 30 minutes
• 50g butter, softened
• 1 tbsp wholegrain mustard
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme
• 30g fresh white breadcrumbs
• 100ml chicken stock
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 190°C (170°C fan), gas mark 5. Mix half the butter with the mustard, herbs and seasoning.
2. Rub the remaining butter over the crown, place in a small roasting tin with the stock and roast for 35 minutes.
3. Mix the mustard butter with the breadcrumbs, press over the top of the breast and return to the oven for a further 20 minutes (about 55 minutes in total, or 35 minutes per kg), until the crust is golden.
4. Check the thickest part reaches 75°C.
5. Rest for 20 minutes before carving.