Simple & Easy Roast Turkey Crown Plus Gravy

Well, what a year it’s been. Christmas will be very different for us all this year, so let’s try and savour the time with the loved ones and reflect on this year together. It’s been tough but collectively we will get through this. Take the stress out of cooking this year.

Don’t feel intimidated roasting a turkey crown it’s super simple. Turkey crowns are cheaper, defrost and cook quicker, easy to carve, fits in any household oven and is widely available – becoming more fashionable by the year.  

For anyone in charge of the cooking over Xmas, they know that as December looms the daunting task of preparing a turkey for friends and family can work you up. As a country, we all go into collective hysteria. It makes sense, we typically cook a turkey only once a year!

Everyone’s got a bone to pick with 2020 & COVID. Plans were ruined, travelling is out the window, weddings, parties you name it. All on hold until we can weather this storm. I thought for Xmas this year, we’d minimise as much of the hassle as possible with this quick and simple roast Turkey crown (no bones to pick!) and gravy recipe.

Let’s dig right in!

What you’ll need:

Roasting Pan/Tin

KAI-TDM-1704 Slicing Knife 22.5cm – perfect for slicing roast meat.

Chopping board

Aluminium foil




  • 2-2.5kg turkey crown
  • olive oil
  • about 10 thin slices streaky bacon or pancetta
  • small rosemary sprigs
  • 1 large onion, cut into 8 wedges
  • 3 whole bulbs garlic, halved horizontally
  • 1 lemon, cut into 6 wedges

Turkey Gravy:

  • 3 Tbsp butter
  • 3 Tbsp flour
  • 2 cups turkey stock
  • Salt & freshly ground pepper
  • 1 Tbsp soy sauce


Prepping the turkey crown:

Using the Kai Shun Slicing Knife:

  1. Slice the onions into chunks
  2. Halve the garlic bulbs
  3. Slice up the lemons into wedges

TIP: Feel free to throw in any other root vegetables into the roasting tray for depth. Carrots, parsnips and sweet potatoes work a treat!

Prepping the turkey crown:

  1. Pre-heat oven to 190C/170C fan/gas.
  2. Rinse the turkey then pat dry with kitchen paper. 
  3. Weigh it to calculate the cooking time, allowing 20 mins per kg, plus 70 mins (or ~90 mins when roasting a crown over 4kg). 
  4. Lay the turkey on a board, very lightly rub all over with olive oil and season with pepper. 
  5. Add the pancetta or streaky bacon over the top of the turkey, slightly overlapping to cover it. Tuck the slices under the bird to secure at the bottom. 
  6. Insert small rosemary sprigs haphazardly between the slices. 
  7. Season with pepper. 
  8. Tie the crown across in 2-3 places with butcher’s string, to hold the shape together. 
  9. Put the onion wedges in the middle of a large roasting tin and sit the crown on top. 
  10. Cover the turkey with a loose tent of foil, then roast following your calculated time.

The final touches:

  1. 30 mins before the end of the cooking time, remove the turkey and increase oven heat to 200C/180C fan/gas 6. 
  2. Remove the foil, place the garlic and lemon wedges around the turkey, then baste them and the turkey with the cooking juices. 
  3. Return the roasting tray to the oven and continue to roast for the final 30 mins.

TIP: To check if it’s cooked, pierce the fattest part of the crown with a skewer – the juices should run clear, not pink. If they are pink, continue to roast, checking at 10 min intervals.

Remove your turkey, garlic and lemon from the oven, transfer to a warm serving platter and rest, covered loosely with foil, for 30 mins before slicing. 

Turkey Gravy:

  1. In a medium saucepan, heat the butter over medium heat until foaming. 
  2. Add the flour and whisk together, cooking for about a minute, until the raw flour smell dissipates. 
  3. Slowly stream in the chicken stock & juices from the tray, whisking constantly, until completely combined. 
  4. Cook at a bare simmer until desired thickness is reached – add a dash of soy sauce, season with salt and pepper.

Slicing the turkey meat:

The fact that there’s no bone means that even I can carve like a chef!

I transferred the turkey crown to a cutting board and using the whole length of the knife, carved 0.5cm-thick slices from the breast. With the blade, once you’re halfway down the slice, use the fork to gently hold the slice in place until you finish.

Use the knife and fork to transfer the slices to the platter, or directly onto someone’s plate.

I felt like a pro slicing through the turkey with my Kai shun slicing knife. I mean not only is it aesthetically beautiful with the hammered texture and the laminated pakkawood handle but they’re designed with the needs of professional chefs in mind. So you know they covered all bases with this blade. 

Bear in mind, the Kai shun blade is super sharp. I made a point of really watching where my hands and fingers were when using this.  If you’ve never worked with such knives before, you need to be careful as this knife goes through meat like butter…with unbelievable ease and precision.

To serve:

Layer the turkey slices on a platter and roll that delicious gravy on top of it!

Bon Appetit!


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