The most Delicious Roasted Turkey crown

The most Delicious Roasted Turkey crown

The kefir Irish Yogurt Clonakilty has the perfect smooth and velvety texture for marinating and the perfect acidity to soften the turkey breast to keep it more moist when roasting.
 The thick consistency of the yogurt is key for holding on to the turkey and later creating a beautiful colouration. check for many more recipes
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Course Main Course
Cuisine Christmas
Servings 6


  • 500 ml kefir Irish Yogurt Clonakilty
  • 2 tbsp mustard
  • 2 tbsp honey
  • 2 tsp thyme
  • 1 tsp sage
  • 1 bulb of garlic halved horizontally
  • 1 tsp rosemary
  • 3 kg Turkey Crown approx
  • 3 carrots peeled and cut into large chunks
  • 3 large onions roughly chopped
  • 50 g butter optional
  • 900 ml vegetable stock 500ml + 400ml
  • 200 ml red wine
  • 2 tbsp corn flour
  • 2 tsp Worcestershire sauce to taste
  • Salt & Pepper to season


  • Preheat the oven to 200˚C.
  • In a bowl or large container, combine the Kefir Irish Yogurt Clonakilty, honey, mustard, herbs, and half of the garlic. Spread on the turkey crown. Cover with cling film and marinate overnight in the fridge if possible or up to 2 days ahead.
  • The next day, On a fitting roasting tray, arrange large chunks of the carrots, rest of the garlic and onions to form a trivet to raise the meat off the roasting tray.
  • Remove the turkey crown from the fridge and place on top of the vegetables.
  • Season the turkey crown well with salt and pepper.
  • Pour 500ml of warm stock on the base of the roasting tray. This will help to keep the turkey moist during roasting.
  • Loosely cover the turkey crown with 2 layers of foil and place in the oven.
  • Roast for 2 hours and 15 minutes ; basting the crown twice at 45 minutes then at 90 minutes.
  • At 90 minutes remove the foil and continue to cook the crown to help colouration on the crown turkey skin.
  • After the time lapse, check the temperature with a digital thermometer reaching 75˚C or until the juices runs clears on the thickest part of the crown place the crown back in the oven for a further 10-15 minutes if needed.
  • Remove from the oven and place the crown on a meat board covered with foil to rest for 15-20 minutes to settle the juices.
  • In the meantime, prepare the gravy .
  • Pour the roasting tray cooking juices carrot and onion through a sieve to catch any large pieces in a small saucepan.
  • Next, with a small ladle, catch excess fat sitting over on the top of the juices. Keep some as they bring flavour to the gravy.
  • In a small bowl, combine the corn flour with a drop of cold water and slowly whisk the mixture over the cooking juices.
  • Bring the mixture to a simmer and add the red wine, the rest of the chicken stock and Worcestershire sauce. Simmer until the texture of the gravy is coating the back of your spoon. whisk in the butter if desired at the end to create a smoother gravy. Keep aside.
  • Carve the crown and serve with your favourite sides and spoons of the rich gravy sauce.


Don’t forget to add the stock on the roasting tray to help create a steaming environment and help retain a beautifully moist turkey .
. the cooking timing rule for a turkey crown are very similar to a whole turkey although a little quicker as the breasts always cook faster than the legs. Consider 35 minutes per kg plus about 25 minutes to start so for a 3 kg crown 2h15minutes should be just enough. I always suggest using a digital thermometer to ensure the turkey is cooked and if needed to add an extra 10-15 minutes of roasting.
Remember that every time the oven door is opened while roasting the turkey, the temperature will drop and the cooking time will have to be extended.
Keyword christmas, irish yogurt Clonakilty, Kevin Dundon, turkey

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