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