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Easy smoked turkey crown

Easy smoked turkey crown served on a plate

Easy smoked turkey crown

Name: Easy smoked turkey crown
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: Serves 4-6
Ingredients: 1 tbsp smoked paprika; 1 tsp dried herbs such as rosemary, thyme or oregano; 2kg turkey crown, on the bone; 50g soft butter; a handful of wood chips (applewood are delicious)

Barney Desmazery

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Serves 4-6

Easy

Prep: 10 mins

Cook: 1 hr and 30 mins

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Smoke your turkey crown for Christmas dinner with a twist. If you skip the smoking step, this recipe will still give you an easy, succulent roast

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp smoked paprika
1 tsp dried herbs

such as rosemary, thyme or oregano
2kg turkey

crown, on the bone
50g soft butter

You will need (optional, if smoking)

a handful of wood chips

(applewood are delicious)

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Nutrition: Per serving

kcal327
fat18g
saturates7g
carbs0g
sugars0g
fibre0.5g
protein41g
salt2.8g

Method

step 1

Up to two days ahead, mix the paprika, dried herbs and lots of ground pepper with 1 tbsp flaky sea salt. Season the turkey crown with half of the herby salt mixture, then cover. Mix the remaining herby salt mixture with the butter and chill.
step 2

To cook, heat oven to 190C/170C fan/gas 5. Smear the herby butter all over the crown, working it under the skin. Sit the crown on a rack in a large roasting tin, skin-side up, and roast for 1 hr 30 mins, basting with the buttery juices every 30 mins until the skin is crisp and the turkey is cooked all the way through.
step 3

Remove the turkey from the oven and set aside. Use a small sheet of foil to make an open package of the wood chips. Place the package in a dry frying pan and heat until smoking, then transfer to the roasting tin. Cover everything in a large tent of foil to trap the smoke and leave the turkey to rest for 20 mins before unwrapping and carving. Save the juices from the tin to make a smoky gravy.

RECIPE TIPS

SMOKING GUN

If you can, try using a smoking gun for an intensely smoky flavour. You can use it – or wood chips – to smoke other things, too, such as a whole roast chicken or a side of cooked trout.

Recipe from Good Food magazine, November 2018

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