Method

• 1.
  Take the turkey crown out of the fridge a couple of hours before you start to cook it, to bring it up to room temperature. (Or even the night before, though don’t leave it in a too-warm kitchen.)
• 2.
  Preheat oven to 160°C. Rub the turkey crown all over with the butter, season well with sea salt and black pepper and put any extra butter into the cavity with the herbs and most of the wine (sprinkling the rest over the bird). Place in a roasting tray. Cover the bird loosely with a sheet of baking paper and then a layer of foil. Cook in the oven for 1 3/4 hours.
• 3.
  Carefully take the tray out of the oven and turn oven up to 180°C. Uncover the turkey crown and baste with the buttery, herby juices. Return tray to oven and roast for a further 30 minutes or until it’s a tempting golden-brown colour and cooked through. To check it’s done the old-fashioned way, push a skewer or fork into the thickest part of the breast and leave for just a couple of seconds, then remove. The tip of the skewer should be hot and the juices running clear.
• 4.
  You can also insert a meat thermometer into the thickest part - it should register 68°C (and again, check the juices run clear).
• 5.
  If your bird is not quite there, pop it back into the oven and give it another 15 minutes before checking again. Re-cover turkey crown with foil and leave to rest in a warm place for a good 30 minutes before you carve and serve it.