Easy Smoked Turkey Crown

• smoked paprika↗1 tbsp tbsp
• dried herbs1 tsp tsp

  e.g., rosemary, thyme or oregano

• turkey↗2kg kg

  crown, on the bone

• soft butter↗50g g
• wooden chipsa handful of

  (apple chips are very tasty)

Step-by-step instructions

1. 1

   Two days before cooking, combine the paprika, dried herbs and plenty of ground pepper with 1 tbsp coarse sea salt. Season the turkey crown with half of the herb‑salt mixture, then cover. Mix the remaining herb salt with butter and chill.

2. 2

   For cooking, preheat the oven to 190 °C/170 °C fan/gas 5. Rub the herb butter all over the crown, working it under the skin. Place the crown on a rack in a large roasting pan, 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 fully cooked.

3. 3

   Remove the turkey from the oven and set aside. Use a small sheet of foil to make an open packet of the wooden chips. Place the packet in a dry pan and heat until smoke appears, then transfer to the roasting pan. Cover everything with a large foil tent to trap the smoke, and let the turkey rest for 20 mins before unpacking and carving. Reserve the pan juices to make a smoky sauce.