Jamie Oliver’s Turkey Crown is a clever twist on the classic roast turkey. Instead of using the whole bird, this recipe focuses just on the breast section, still on the bone, without the legs or wings. Why? It’s easier to cook, faster and perfect if you’re feeding a smaller group.
Jamie, being Jamie, doesn’t just stop at roasting. He layers in flavor-big-time. Think herb butter under the skin, crispy bacon on top and juicy meat that’s never dry. It’s holiday comfort with a chef’s touch. You still get all the tradition but with less hassle and more wow.
Jamie Oliver Turkey Crown Recipe
Ingredients Needed
Here’s what you’ll need to bring this beauty to life:
For The Turkey
- 1 turkey crown (around 2-3kg is a good size for 6-8 people)
- Olive oil – just a drizzle
- Sea salt & black pepper
For The Flavored Butter
- 250g unsalted butter, softened
- 1 lemon, zest only
- 2-3 sprigs of fresh rosemary or thyme, finely chopped
- 4 cloves garlic, crushed
- A handful of fresh parsley, chopped
Optional (but Strongly Recommended)
- A few rashers of streaky bacon
- 1 onion, halved
- 1 carrot, roughly chopped
- 1 celery stalk, roughly chopped
- A few bay leaves
- Splash of white wine or water for the roasting tray
This mix gives you flavor and moisture-two things turkey needs!
Equipment Needed
Keep it simple. You don’t need a chef’s kitchen to pull this off.
- Roasting tray – big enough to hold the crown with space around it
- Meat thermometer – optional but super helpful
- Sharp knife – for prepping and carving
- Mixing bowl – for that herby butter
- Spoon or your hands. for getting the butter under the skin
- Aluminum foil. for resting and possibly covering if browning too quickly
- Oven – obviously but make sure it’s preheated!
How To Make Jamie Oliver’s Turkey Crown
Ready? Here’s the step-by-step. It’s actually pretty fun and satisfying to make.
1. Preheat & Prep
Set your oven to 190°C (375°F). While that’s heating, get your turkey crown out of the fridge so it comes to room temp a bit. this helps it cook more evenly.
2. Make The Herby Butter
In a bowl, mix softened butter with lemon zest, chopped herbs, crushed garlic, salt and pepper. You want it punchy and fragrant.
3. Butter It Up
Now for the fun part. Gently lift the skin away from the meat of the turkey (start at the neck end) and push the butter underneath, all over the breast. Try not to tear the skin. Massage any extra butter over the top too.
4. Add Extra Flavor
Scatter your chopped veg and herbs into the roasting tray. Pop the turkey on top. Add a splash of white wine or water. this will become a base for the most gorgeous juices.
Optional but amazing: Lay rashers of streaky bacon across the breast. Not only does it baste the meat but you get crispy bacon at the end. Win-win.
5. Roast It
Into the oven it goes! Cook for about 70-90 minutes, depending on the size. Check after an hour. If it’s browning too fast, tent it with foil.
Use a thermometer if you’ve got one. You’re aiming for 70°C (158°F) in the thickest part. Resting will take it the rest of the way.
6. Rest!
This part is crucial. Once out of the oven, rest it for at least 30 minutes, covered loosely in foil. This helps keep it juicy and lets the flavors settle.
What I Learnt
A few things stood out while making this:
- Under-skin buttering is a game-changer. It keeps the meat moist and adds so much flavor right where it matters.
- A turkey crown is way easier to manage than a whole bird. No guesswork with legs cooking slower than breasts. It’s quicker and less stressful.
- Resting is non-negotiable. I used to skip it-big mistake. Rested meat is juicier, more flavorful and easier to carve.
- Bacon isn’t just for show. It bastes the turkey as it cooks, crisps up beautifully and adds a smoky edge to the juices.
Recipe Tweaks For Jamie Oliver’s Turkey Crown
Jamie’s turkey crown is a crowd-pleaser. But even the best recipes can use a little twist to suit your own style. Want to bring out more flavour or get that skin extra crispy? Let’s tweak it.
1. Spice Up the Butter:
Jamie’s herby butter is great but why not give it some punch? Try blending in smoked paprika, a pinch of cayenne or even grated orange zest. You’ll get a bit more warmth and depth. Fancy something more festive? Add a touch of cinnamon and clove. It sounds odd but trust-paired with a citrus rub, it works.
2. Go Bold with the Stuffing:
Jamie sometimes nests stuffing under the skin or serves it on the side. Try mixing sausage meat with dried cranberries, chestnuts and a touch of whisky. You’ll get richness, sweetness and a grown-up kick all in one bite.
3. Slow Roast or Blast & Rest?
If you’ve got time, go low and slow. think 160°C (325°F) for a few hours. Baste often. This helps the meat stay juicy. Short on time? Start with a 220°C (425°F) blast for 30 mins to crisp up the skin, then drop it down to 180°C (350°F) until done. Always rest it for at least 30 minutes. This is non-negotiable if you want those juices to stay locked in.
4. Glaze Game Strong:
Mix up a glaze with honey, Dijon mustard and balsamic vinegar. Brush it on during the final 20 minutes of roasting. It gives you a sticky, golden finish that makes people go ’Ooh, what”s that smell”?
Storage Tips For Leftovers
Let’s be honest. Leftovers might be the best part of any roast. But only if you store them right. Nobody wants dry, sad turkey on Boxing Day.
1. Cool It Quick:
Once everyone’s eaten, carve what’s left off the bone and cool it fast. Don’t leave it hanging out on the counter for hours. Use shallow containers to help it chill quicker.
2. Wrap it Right:
Use foil or airtight containers. Push out the air if you’re using bags. Air is the enemy here. it dries things out and can bring on that dreaded fridge flavour.
3. Fridge vs Freezer:
Turkey keeps well in the fridge for up to 3 days. For longer, freeze it. Label everything with the date. Frozen turkey crown slices can last up to 3 months. Thaw overnight in the fridge, not on the counter.
4. Gravy is Gold:
Don’t toss leftover gravy. it’s your secret weapon. Store it in a jar in the fridge. Reheat with a splash of stock or white wine and use it to rehydrate slices or whip up a quick turkey pie.
What To Eat With Jamie Oliver’s Turkey Crown?
So you’ve got this gorgeous, golden turkey crown. What now? It needs the right cast of characters on the plate.
1. The Must-Have Potatoes:
Jamie’s all about crispy roasties. Parboil, shake them up, then roast in hot goose fat or olive oil with garlic and rosemary. Want to elevate it? Toss in a few smashed cloves of garlic and a sprig of thyme halfway through.
2. Something Sweet, Something Sharp:
Balance the richness. A sharp cranberry sauce (homemade if you can) cuts through the fat. Or go fancy with a pomegranate molasses glaze for your roasted carrots. Sweet, tart and utterly delicious.
3. Creamy Contrast:
Cauliflower cheese might not be traditional but it adds a silky, indulgent contrast. Jamie does a version with mustard and nutmeg. Highly recommend.
4. Greens Done Right:
Don’t forget Brussels. Shred them and fry with pancetta until golden. Add a splash of lemon at the end. Even the sprout-haters might convert.
5. Gravy + Extras:
Make that gravy count. Use the turkey drippings, a splash of white wine and reduce it slowly. And don’t forget stuffing balls, pigs in blankets and maybe a bit of red cabbage for that festive bite.
FAQs
How Long Do I Cook Jamie Oliver’s Turkey Crown?
Cook it for about 70 minutes per kilo at 180°C (fan oven), plus 30 minutes resting time.
What’s The Best Way To Season Jamie Oliver’s Turkey Crown?
Season with olive oil, salt, pepper, and fresh herbs like rosemary and thyme. Add garlic and lemon for extra flavor.
Can I Cook The Turkey Crown The Day Before?
Yes! You can cook it the day before and reheat it gently in the oven to keep it moist.
