• 2 kg turkey crown
  • 3 tbsp unsalted English butter, softened
  • 1 handful fresh parsley, finely chopped
  • 1 handful fresh thyme, leaves picked and finely chopped
  • 1 lemon, zested, then cut into small chunks
  • 2 red onions, cut into small chunks
  • 6 rashers bacon
  • 12 dried apricots
  • 1 tbsp cranberry sauce
  • 300 g tub poultry gravy
  • 1 handful watercress, to serve


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Loosen the skin slightly at the neck end of the turkey crown by carefully sliding your fingers between the skin and breast – you may need to wiggle your fingers slightly to do this.

  2. 2

    Mix the butter with the herbs and lemon zest, then season with black pepper. Spoon this mixture under the loosened skin. Put the turkey into a roasting tin with the lemon and onion chunks and roast according to the pack instructions or for 20 minutes per kg, plus 70 minutes. The turkey should be cooked through – to check, pierce the thickest part of the meat through to the bone with a skewer and check that the juices run clear.

  3. 3

    Meanwhile, cut each bacon rasher in half, then wrap around a dried apricot. Secure with a cocktail stick and arrange in an ovenproof dish. About 10 minutes before the turkey is due to be ready, place in the oven and roast for 30-35 minutes until the bacon is golden and cooked and the fruit sticky and delicious.

  4. 4

    When the turkey is cooked, transfer it to a warm plate, cover with foil and let rest for 20 minutes.

  5. 5

    Put the tin with the cooked lemon and onion over a medium heat, add the cranberry sauce and poultry gravy. Leave to bubble for 1 minute, stirring, until warmed through. Strain the gravy into a jug, then garnish the turkey with watercress and serve with the bacon-wrapped apricots. 

Nutritional Details

Each serving provides
  • Energy 2726kj 651kcal 33%
  • Fat 30.1g 43%
  • Saturates 11.7g 59%
  • Sugars 4.9g 5%
  • Salt 2.2g 37%

% of the Reference Intakes

Typical values per 100g: Energy 548kj/131kcal

Each serving provides

8.0g carbohydrate 1.7g fibre 86.2g protein

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