If you're worried about cooking the perfect Christmas turkey because you're afraid you'll get it wrong, don't be. This recipe is nice and simple and will help you achieve brilliant results for your Christmas meal.
One of the biggest challenges when cooking a turkey is the legs take longer than the breasts. The breasts dry out in the oven while you're waiting for the legs to cook. I like to push stuffing between the turkey's skin and breasts, increasing the thickness of the breasts so they take the same time to cook as the legs. The result? Juicy turkey all round!
With no bones to contend with, a turkey crown is easier to carve than a whole bird and the pancetta slices keep the roasted meat succulent. Italian-style turkey crown with roast garlic & pancetta + lemon ciabatta stuffing.