This delicious and easy Nigella Turkey Crown is perfect for a special dinner or holiday feast. Tender turkey, infused with thyme and orange, is finished with a rich, savory gravy. Quick to prepare, this dish uses simple ingredients, yet delivers a mouthwatering, crispy skin and juicy meat that will impress any guest!
Ingredients Needed:
For the turkey crown:
- 2.2kg turkey crown
- 2 tsp chopped thyme leaves
- 50g butter, softened
- 2 small oranges (one thinly sliced, one cut in half)
- 1-2 tbsp vegetable oil
- Salt and freshly ground black pepper
For the turkey gravy:
- 3 tbsp plain flour
- 6 tbsp port
- 450ml/¾ pint hot turkey or chicken stock
- Splash Worcestershire sauce
- 2 tbsp soy sauce
- Salt and freshly ground black peppe
How To Make Turkey Crown Recipe?
- Prepare the Turkey Crown: Loosen the skin on the turkey crown by pushing your fingers (or a rubber spatula) between the skin and the meat, being careful not to tear the skin.
- Make Herb Butter: Mix the thyme leaves with the softened butter until well combined. Smear the butter mixture underneath the skin of the turkey. Arrange the orange slices in two neat rows under the skin, on top of the herb butter.
- Add Orange: Place one of the orange halves under the skin at the neck end of the turkey, and any leftover orange trimmings into the neck cavity.
- Poach the Turkey: Fill a large pot with water and bring it to a boil. Add salt and any desired aromatics (like extra thyme or herbs). Lower the turkey crown gently into the pot and reduce the heat to a simmer. Poach the turkey for about 1.5 to 2 hours, or until fully cooked, ensuring the internal temperature reaches 75°C / 165°F.
- Finish with Oil: Once cooked, remove the turkey from the pot and pat it dry with paper towels. Heat the vegetable oil in a large skillet over medium heat. Sear the turkey crown on both sides for 3–5 minutes to crisp the skin.
- Rest the Turkey: Transfer the turkey to a serving platter, cover loosely with foil, and let it rest for 20–30 minutes.
- Make the Gravy: Pour the turkey poaching liquid into a jug and let it settle. Skim off most of the fat, leaving about 4 tbsp. Pour the remaining liquid into a saucepan and bring to a simmer over medium heat.
- Make the Gravy Base: Whisk in the flour until smooth, then pour in the port and stock, whisking again until smooth. Let the gravy simmer until it thickens. Add Worcestershire sauce and soy sauce, bring to a boil, and stir in any remaining turkey juices released while resting.
- Season the Gravy: Season the gravy with salt and pepper to taste. Pour into a warmed serving jug.
- Serve: Slice the turkey crown and serve with the freshly made gravy. Enjoy!
Recipe Tips:
- Don’t Overcook the Turkey: Cook the turkey until it reaches 75°C/165°F for the juiciest meat.
- Rest the Turkey: Let the turkey rest for 20-30 minutes under foil to keep it moist.
- Sear for Crispy Skin: After cooking, sear the turkey in a hot pan to make the skin crispy.
- Skim Fat for Better Gravy: Remove most of the fat from the turkey juices to make a smoother gravy.
- Use Fresh Oranges: Fresh oranges make the turkey taste better. It’s a key step for a great flavor.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover turkey cool to room temperature. Store in an airtight container in the fridge for up to 3 days.
- Freeze: Cool the turkey, then wrap it tightly and freeze for up to 3 months.
- Reheat: Heat the turkey in a pan with some water or broth for 5-7 minutes, covered.
Nutrition Facts:
- Calories: 177 kcal
- Total Fat: 8.4 g
- Saturated Fat: 2.6 g
- Cholesterol: 61 mg
- Sodium: 65.4 mg
- Potassium: 217 mg
- Total Carbohydrate: 0 g
- Dietary Fiber: 0 g
- Sugars: 0 g
- Protein: 23.7 g
Try More Nigella Lawson Recipes:
- Nigella Turkey Meatballs Recipe
- Nigella Roast Turkey Recipe
- Nigella Amaretto Chocolate Cake Recipe
Nigella Turkey Crown Recipe
Description
This delicious and easy Nigella Turkey Crown is perfect for a special dinner or holiday feast. Tender turkey, infused with thyme and orange, is finished with a rich, savory gravy. Quick to prepare, this dish uses simple ingredients, yet delivers a mouthwatering, crispy skin and juicy meat that will impress any guest!
Ingredients
For the turkey crown:
For the turkey gravy:
Instructions
- Prepare the Turkey Crown: Loosen the skin on the turkey crown by pushing your fingers (or a rubber spatula) between the skin and the meat, being careful not to tear the skin.
- Make Herb Butter: Mix the thyme leaves with the softened butter until well combined. Smear the butter mixture underneath the skin of the turkey. Arrange the orange slices in two neat rows under the skin, on top of the herb butter.
- Add Orange: Place one of the orange halves under the skin at the neck end of the turkey, and any leftover orange trimmings into the neck cavity.
- Poach the Turkey: Fill a large pot with water and bring it to a boil. Add salt and any desired aromatics (like extra thyme or herbs). Lower the turkey crown gently into the pot and reduce the heat to a simmer. Poach the turkey for about 1.5 to 2 hours, or until fully cooked, ensuring the internal temperature reaches 75°C / 165°F.
- Finish with Oil: Once cooked, remove the turkey from the pot and pat it dry with paper towels. Heat the vegetable oil in a large skillet over medium heat. Sear the turkey crown on both sides for 3–5 minutes to crisp the skin.
- Rest the Turkey: Transfer the turkey to a serving platter, cover loosely with foil, and let it rest for 20–30 minutes.
- Make the Gravy: Pour the turkey poaching liquid into a jug and let it settle. Skim off most of the fat, leaving about 4 tbsp. Pour the remaining liquid into a saucepan and bring to a simmer over medium heat.
- Make the Gravy Base: Whisk in the flour until smooth, then pour in the port and stock, whisking again until smooth. Let the gravy simmer until it thickens. Add Worcestershire sauce and soy sauce, bring to a boil, and stir in any remaining turkey juices released while resting.
- Season the Gravy: Season the gravy with salt and pepper to taste. Pour into a warmed serving jug.
- Serve: Slice the turkey crown and serve with the freshly made gravy. Enjoy!
Notes
- Don’t Overcook the Turkey: Cook the turkey until it reaches 75°C/165°F for the juiciest meat.
- Rest the Turkey: Let the turkey rest for 20-30 minutes under foil to keep it moist.
- Sear for Crispy Skin: After cooking, sear the turkey in a hot pan to make the skin crispy.
- Skim Fat for Better Gravy: Remove most of the fat from the turkey juices to make a smoother gravy.
- Use Fresh Oranges: Fresh oranges make the turkey taste better. It’s a key step for a great flavor.
Nigella Turkey Crown Recipe