Take the turkey crown out of the fridge 30 minutes before cooking to come up to room temperature. Weigh it before you begin and calculate the roasting time, allowing 36 minutes per kg. If you're stuffing the crown, remember to allow extra cooking time.
Preheat the oven to 200°C/180°C fan/gas 6 while the turkey comes to room temperature. Choose a good quality roasting tin that's large enough to hold the crown comfortably. Sit it on a trivet or a bed of onions, carrots and celery to help it cook evenly while creating a flavourful base for your gravy.
Rub the crown generously with softened butter, sea salt and freshly ground black pepper. If you like, lay streaky bacon over the breast or tuck butter and lemon under the skin to help keep the meat beautifully moist. Place the crown in the roasting tin, add a generous splash of water or white wine to the base and cover loosely with foil.
Roast for the first 30 minutes at 200°C/180°C fan/gas 6, then reduce the oven to 190°C/170°C fan/gas 5 for the remaining cooking time. Baste occasionally with the roasting juices and remove the foil for the final 30 minutes so the skin turns crisp and golden.
The thickest part of the breast should reach an internal temperature of 70°C-74°C. Cover loosely with foil and leave to rest for 20 minutes before carving. Resting keeps the meat beautifully juicy and gives you time to finish the gravy and sides before serving.
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