James Martin Turkey Crown​

James Martin Turkey Crown is the ultimate solution for a stress-free festive feast or a grand Sunday roast. While whole turkeys are often intimidating and prone to drying out, the crown (the breast meat still attached to the bone) is much easier to manage. James Martin’s signature method involves an “under-the-skin” herb butter technique that bastes the meat from within as it roasts. Covered in a protective “shield” of smoky streaky bacon, this recipe ensures succulent, juicy meat and a rich, savory skin every single time.

Try More Dinners Recipes:

• James Martin Lemon Chicken​
• James Martin Blackened Cod​
• James Martin Belly Pork And Ribs​

Why You Will Love This Turkey Crown​ Recipe:

• Moisture Guaranteed: The combination of herb-infused compound butter and bacon prevents the lean breast meat from drying out.
• Easier Carving: Without legs and wings to navigate, carving beautiful, uniform slices is effortless.
• Flavour-Packed: The pan juices, enriched by bacon fat and aromatics, create the most incredible base for homemade gravy.
• Time-Efficient: A crown cooks significantly faster than a full turkey, giving you more time to focus on your side dishes.

James Martin Turkey Crown Ingredients

• 2.5kg – 3kg Turkey Crown
• 250g Unsalted Butter
• 12–15 Rashers Streaky Bacon
• 2 Garlic Cloves: Crushed
• 1 tbsp Fresh Thyme
• 1 tbsp Fresh Parsley
• 1 Onion: Halved.
• 2 Carrots: Roughly chopped.
• 1 Celery Stick: Roughly chopped.
• 300ml Chicken Stock: For the roasting tin.
• Salt & Black Pepper: To taste.

How To Make James Martin Turkey Crown

1. Prepare the Herb Butter: In a small bowl, mash the softened butter with the garlic, thyme, parsley, salt, and pepper until smooth.
2. Butter Under the Skin: Use your fingers to gently create a pocket between the turkey skin and the breast meat. Push about two-thirds of the herb butter into this pocket, spreading it as evenly as possible.
3. The Outer Coating: Rub the remaining butter all over the outside of the skin.
4. The Bacon Layer: Arrange the bacon rashers over the turkey crown, overlapping them slightly to cover the meat entirely. This acts as a “baste” and prevents the skin from burning.
5. Set Up the Pan: Place the onion, carrots, and celery in a large roasting tin and pour in the chicken stock. Sit the turkey crown directly on top of the vegetables.
6. The Roast: Preheat the oven to 200°C (400°F). Roast for 20 minutes, then lower the heat to 180°C (350°F). Roast for another 1 hour to 1 hour 15 minutes.
7. Check for Doneness: The turkey is ready when the internal temperature reaches 70°C (158°F) or the juices run clear when the thickest part is pierced.
8. The Rest: Transfer to a board and tent loosely with foil. Let it rest for at least 30–45 minutes before carving.

Recipe Tips

• Temper the Meat: Never cook a turkey straight from the fridge. Letting it sit out for an hour ensures it cooks evenly through to the bone.
• The “Clear Juice” Test: If you don’t have a thermometer, pierce the thickest part with a skewer. If the liquid is pink, it needs more time; if it’s clear, it’s done.
• Resting is Key: Do not skip the resting phase. This allows the juices to redistribute, ensuring the meat is tender rather than dry when sliced.
• Crispy Bacon: If you prefer very crispy bacon, remove the foil (if using) for the final 15 minutes of roasting.

What To Serve With Turkey Crown?

A Turkey Crown of this caliber deserves the classic British trimmings. Serve it with James Martin’s Roast Potatoes (crisped in duck fat), honey-glazed parsnips, and buttered sprouts with chestnuts. Don’t forget a generous portion of sage and onion stuffing on the side and a rich, red-wine gravy made using the flavorful drippings left in the roasting tin.

How To Store Leftovers Turkey Crown?

• Refrigeration: Remove meat from the bone and store in an airtight container for 3 days.
• Freezing: Sliced Turkey meat can be frozen in bags for up to 2 months.
• Packaging: Wrap tightly in foil or plastic wrap to prevent the meat from absorbing other fridge smells.

How To Reheat Leftovers Turkey Crown?

• Oven: Place slices in a baking dish with a splash of stock, cover tightly with foil, and heat at 150°C (300°F) for 10–15 minutes to keep it moist.
• Microwave: Heat on medium power in short bursts, covering the meat with a damp paper towel.
• Cold: Leftover turkey is excellent served cold in sandwiches with cranberry sauce and stuffing.

FAQs

More Dinners Recipes:

• James Martin Lamb Shanks
• James Martin Lamb Shoulder
• James Martin Lamb Tagine​

Turkey Crown Nutrition Facts

• Calories: ~350 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 110mg
• Sodium: 420mg
• Total Carbohydrate: 0g
• Protein: 52g

James Martin Turkey Crown​

Recipe by Ella ThompsonCourse: Main, Lunch, DinnerCuisine: British, AmericanDifficulty: Easy

Servings

6-8

servings

Prep time

20

minutes

Cooking time

1

hour 

35

minutes

Calories

350

kcal

James Martin Turkey Crown ensures succulent, moist meat by using an under-the-skin herb butter technique. Wrapped in a lattice of smoky streaky bacon and roasted on a bed of vegetables, it delivers a stress-free roast with incredible gravy potential.

Ingredients

• 2.5kg – 3kg Turkey Crown

• 250g Unsalted Butter

• 12–15 Rashers Streaky Bacon

• 2 Garlic Cloves: Crushed

• 1 tbsp Fresh Thyme

• 1 tbsp Fresh Parsley

• 1 Onion: Halved.

• 2 Carrots: Roughly chopped.

• 1 Celery Stick: Roughly chopped.

• 300ml Chicken Stock: For the roasting tin.

• Salt & Black Pepper: To taste.

Directions

• Prepare the Herb Butter: In a small bowl, mash the softened butter with the garlic, thyme, parsley, salt, and pepper until smooth.
• Butter Under the Skin: Use your fingers to gently create a pocket between the turkey skin and the breast meat. Push about two-thirds of the herb butter into this pocket, spreading it as evenly as possible.
• The Outer Coating: Rub the remaining butter all over the outside of the skin.
• The Bacon Layer: Arrange the bacon rashers over the turkey crown, overlapping them slightly to cover the meat entirely. This acts as a “baste” and prevents the skin from burning.
• Set Up the Pan: Place the onion, carrots, and celery in a large roasting tin and pour in the chicken stock. Sit the turkey crown directly on top of the vegetables.
• The Roast: Preheat the oven to 200°C (400°F). Roast for 20 minutes, then lower the heat to 180°C (350°F). Roast for another 1 hour to 1 hour 15 minutes.
• Check for Doneness: The turkey is ready when the internal temperature reaches 70°C (158°F) or the juices run clear when the thickest part is pierced.
• The Rest: Transfer to a board and tent loosely with foil. Let it rest for at least 30–45 minutes before carving.

Notes

• Temper the Meat: Never cook a turkey straight from the fridge. Letting it sit out for an hour ensures it cooks evenly through to the bone.
  The “Clear Juice” Test: If you don’t have a thermometer, pierce the thickest part with a skewer. If the liquid is pink, it needs more time; if it’s clear, it’s done.
  Resting is Key: Do not skip the resting phase. This allows the juices to redistribute, ensuring the meat is tender rather than dry when sliced.
  Crispy Bacon: If you prefer very crispy bacon, remove the foil (if using) for the final 15 minutes of roasting.