Try a turkey crown instead of a whole bird for Christmas dinner – it’s quicker and easier to roast. Roasting the garlic for the butter first mellows out its flavour…
Ingredients
- 1 large garlic bulb
- 1 tsp olive oil
- small pinch of paprika
- small bunch of thyme, plus extra sprigs to serve
- 75g butter, softened
- handful of parsley leaves, finely chopped
- ½ lemon, zested and juiced (reserve after juicing)
- 2-2.5kg turkey crown
Method
- Heat the oven to 180C/160C fan/gas 4. Cut the top off the garlic bulb, exposing the tops of the cloves. Put on a small square of foil and drizzle with the olive oil. Season with salt, pepper and the paprika, and lay a thyme sprig on top. Scrunch up the foil to
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