Easy smoked turkey crown

Smoke your turkey crown for Christmas dinner with a twist. If you skip the smoking step, this recipe will still give you an easy, succulent roast

  • Prep:10 mins
    Cook:1 hrs 30 mins
  • Easy

Nutrition per serving

  • kcal 327
  • fat 18g
  • saturates 7g
  • carbs 0g
  • sugars 0g
  • fibre 0.5g
  • protein 41g
  • salt 2.8g

Ingredients

  • 1 tbsp smoked paprika
  • 1 tsp dried herbs such as rosemary, thyme or oregano
  • 2kg turkeycrown, on the bone
  • 50g soft butter
  • a handful of wood chips(applewood are delicious)

Tip

Smoking gun

If you can, try using a smoking gun for an intensely smoky flavour. You can use it – or wood chips – to smoke other things, too, such as a whole roast chicken or a side of cooked trout.

Method

  1. Up to two days ahead, mix the paprika, dried herbs and lots of ground pepper with 1 tbsp flaky sea salt. Season the turkey crown with half of the herby salt mixture, then cover. Mix the remaining herby salt mixture with the butter and chill.

  2. To cook, heat oven to 190C/170C fan/gas 5. Smear the herby butter all over the crown, working it under the skin. Sit the crown on a rack in a large roasting tin, skin-side up, and roast for 1 hr 30 mins, basting with the buttery juices every 30 mins until the skin is crisp and the turkey is cooked all the way through.

  3. Remove the turkey from the oven and set aside. Use a small sheet of foil to make an open package of the wood chips. Place the package in a dry frying pan and heat until smoking, then transfer to the roasting tin. Cover everything in a large tent of foil to trap the smoke and leave the turkey to rest for 20 mins before unwrapping and carving. Save the juices from the tin to make a smoky gravy.