Orange and thyme roasted turkey crown

Orange and thyme roasted turkey crown

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Turkey crown is cost-effective, plus it’s faster to cook and easier to carve than a whole bird


  • zest and juice of 1 orange
  • ½ x 25g pack Sainsbury’s fresh thyme, leaves picked and washed
  • 1 large clove garlic, crushed
  • 2 tbsp Sainsbury’s olive oil
  • 2kg Sainsbury’s Taste the difference turkey crown


  1. Preheat the oven to 200°C, fan 180°C, gas 6. Put the orange zest, thyme leaves, garlic and olive oil in a pestle and mortar and crush together to make a marinade – or use a bowl and the end of a rolling pin.

  2. Rub the marinade all over the turkey and put the crown in a roasting tin. Season with black pepper and cover loosely with foil.

  3. Cook in the oven for 20 mins per kg, plus 70 mins, removing the foil after 1 hour and drizzle over the orange juice. To test if the turkey is cooked, pierce the thickest part with a skewer. The juices should run clear. If not, continue to cook. When done, remove the turkey from the oven, cover with foil and rest for 15-20 mins before carving.

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