Get-ahead gravy and roast turkey crown

This is the ultimate stress-free Christmas centrepiece. A succulent turkey crown, brined for incredible juiciness and slathered with herby butter, roasts atop a bed of vegetables. Alongside, a deeply flavourful get-ahead gravy, made from roasted chicken wings and bacon, guarantees a rich, silky sauce without any last-minute panic. Pure festive perfection.

This is a festive centrepiece with rich accompaniments.

Per serving (based on 8, with gravy): approximately 720 kcal, 48g fat, 21g saturated fat, 12g carbohydrates, 8g sugars, 3g fibre, 55g protein.

The score reflects the saturated fat from butter, bacon and turkey skin, balanced by the high protein content from the poultry.

Equipment

Ingredients

Method

Make the Gravy (Do this up to 3 months ahead)

1. Roast the gravy base. Preheat the oven to 220C/200C Fan/Gas 7. In a large roasting tin, combine the chicken wings, chopped bacon, onions, celery and carrots. Drizzle with the olive oil and toss to coat. Roast for 1 to 1¼ hours, until everything is a deep, sticky brown.
2. Deglaze and simmer. Transfer the entire contents of the tin to a very large saucepan, scraping in all the sticky bits. If using flour, sprinkle it over and cook for a minute. Pour in the red wine and let it bubble until reduced by half. Repeat with the port, then the Madeira. Add the peppercorns, bay leaves and garlic heads. Cover with about 1.5 litres of cold water, bring to a boil, then simmer gently for 1 hour, skimming off any foam occasionally.
3. Strain and concentrate. Strain the liquid through a fine sieve into a clean pan, pressing on the solids. Discard the solids. Bring the strained liquid to a simmer and cook until reduced by half to a rich, coating consistency. Skim off any fat that rises to the surface. Let it cool completely.
4. Freeze. Pour the cooled gravy into a freezer-safe sandwich bag. Seal, lay flat on a tray, and freeze. Once solid, it stores neatly.

Brine the Turkey (24 hours ahead)

5. Make the brine. In your largest pot, combine all the brine ingredients with 5 litres of water. Bring to a boil, stir to dissolve the salt and sugar, then simmer for 10 minutes. Remove from the heat and let it cool completely (you can speed this up with ice).
6. Brine the turkey. Once the brine is cold, submerge the turkey crown fully. Cover and refrigerate for about 24 hours.

Roast the Turkey Crown (On the day)

7. Prepare the turkey. Remove the turkey from the brine and pat it completely dry with kitchen paper, inside and out. This is key for crisp skin.
8. Make the flavoured butter. Mix the softened butter with the chopped thyme, parsley, optional garlic and black pepper until well combined.
9. Butter under the skin. Gently work your fingers between the skin and the flesh of the turkey breast to create pockets. Spread the flavoured butter evenly under the skin across both breasts.
10. Prepare the roasting tin. Preheat the oven to 200C/180C Fan/Gas 6. Scatter the chopped onions, celery, carrots, fennel, garlic heads, bay leaves, thyme and rosemary in a roasting tin. Pour in 300ml of water. Place the turkey crown on top of this vegetable trivet.
11. Initial roast. Roast the turkey, uncovered, for 30 minutes.
12. Add the bacon. Remove the tin from the oven. Drape the streaky bacon rashers over the turkey crown to cover it. Return to the oven and roast for a further 30 minutes, or until the turkey is cooked. The safest way to check is with a meat thermometer: the thickest part of the breast should read 65-70°C. If you don’t have one, pierce the thickest part – the juices should run clear.
13. Rest. Transfer the turkey to a warm platter, cover loosely with foil and a tea towel, and leave to rest for at least 40 minutes. This is non-negotiable for juicy meat.

Finish & Serve

13. Reheat the gravy. While the turkey rests, gently reheat the frozen gravy in a saucepan with a splash of water until melted and hot.
14. Enrich the gravy. Pour any juices from the turkey platter and the flavourful liquid from the roasting tin into the reheated gravy. Add the fresh thyme sprigs and redcurrant jelly (if using). Bring to a simmer, then strain through a fine sieve into a warm jug.
15. Carve and serve. Carve the rested turkey crown and serve immediately with the rich, glossy, get-ahead gravy.

What can you serve with this

1. Perfect roast potatoes. Crisp, golden potatoes are the essential partner for mopping up the incredible gravy.
2. Honey-roasted carrots and parsnips. Their sweetness balances the savoury depth of the turkey and gravy.
3. Buttered sprouts with pancetta. A classic festive green that adds texture and a salty note.
4. Bread sauce and cranberry sauce. For the full traditional Christmas experience, offer both these classic condiments.

FAQs for Get-Ahead Gravy & Roast Turkey Crown

• How far in advance can I make the gravy? You can make and freeze the gravy up to 3 months before you need it. Thaw overnight in the fridge before reheating.
• Why brine a turkey? Brining seasons the meat throughout and helps it retain moisture during roasting, resulting in much juicier, more flavourful meat.
• Can I brine the turkey for longer than 24 hours? For a turkey crown of this size, 24 hours is ideal. Brining for much longer (2-3 days) can make the meat too salty and give it a ham-like texture.
• What if I don’t have space to brine a whole crown? Use a large, clean food-grade bucket or a very large, strong zip-top bag placed in a roasting tin or sink. Ensure the turkey is fully submerged.
• Can I cook the turkey from frozen? No, you must fully thaw and brine the turkey as per the recipe. Never roast from frozen.
• My gravy is too thin after reheating. How can I thicken it? Mix a teaspoon of cornflour with a little cold water to form a slurry. Whisk it into the simmering gravy and cook for 2 minutes until thickened.
• Can I make the gravy without alcohol? Yes. Replace the wine, port and Madeira with additional chicken stock and a tablespoon of balsamic vinegar for acidity.
• How long should I rest the turkey, and why? Rest for at least 40 minutes. This allows the juices, which have rushed to the surface during cooking, to redistribute throughout the meat, ensuring every slice is moist.

Nutri-score Health Check

This festive centrepiece scores a D on the Nutri-Score scale. It is a celebratory dish.

Positive Factors: The dish is an excellent source of high-quality protein from the turkey and chicken wings. The vegetables used in the gravy and trivet provide fibre and vitamins.

Negative Factors: The score is lowered by the high content of saturated fat from the butter, bacon, and poultry skin, and the very high salt content from the brining process and bacon.

Remember, this score is automatically calculated from the ingredients in the recipe and is only a guide. Enjoy as part of a festive celebration.