Bored of plain butter? Mix in some fresh thyme and lemon zest. Or go wild: add a spoonful of Dijon mustard and a drizzle of honey. That’s a glaze that will make your guests weep with joy.
Another killer trick? Lay some smoked bacon rashers over the crown before it goes in. The bacon bastes the bird with salty fat and keeps the skin from burning. You can eat the bacon later as a chef’s treat. That’s the rule.
And always, always put a halved onion, a couple of bay leaves, and some water in the bottom of the roasting tin. That’s your instant gravy base. No cubes needed.
What About Sides?
You’ve got a perfect, juicy crown. Don’t ruin it with sad, soggy veg. Roast your potatoes in goose fat. Make a cranberry sauce that’s not from a can.
Here’s a wild idea: prep some stuffing balls. Plop them around the turkey crown in the roasting tin for the last 30 minutes. They soak up the buttery drippings. It’s like a flavor sponge.
Or just serve it with a simple salad of rocket and shaved Parmesan. Sometimes simple wins. The crown is the star anyway.
