PRE-HEAT OVEN TO 200˚C/180 FAN/GAS 6
Rub the turkey crown with the . Put the meat into a roasting tin, add the olive oil and butter and a generous grinding of black pepper and transfer the tin to the oven. You need to the meat on all sides so turn it at least once to seal the meat properly. This should take roughly 10 minutes.
TURN OVEN DOWN TO 180/160 FAN/GAS 4
Take the roasting tin out of the oven, add the bay leaves and douse the turkey with two thirds of the stock.
Return the meat to the oven and continue cooking for one hour, basting the turkey every 20 minutes or so.
Meanwhile, put the saffron threads in a bowl, add the remaining hot stock and leave to infuse. Top and tail the spring onions, rinse under running water and cut lengthways into quarters. , quarter and core the pears.
Take the tin out of the oven, cover loosely with foil and leave to rest for about 10 minutes before carving.
Serve the moist juicy meat with the pears and the - cooking juices.
Notes from the cook
This delicious and impressive roast takes just 20 minutes prep and rewards you with a delicious feast both for the eyes and palate.
To make life even easier you can ask for a boned turkey crown. Carving will be child’s play.
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