Bring the turkey crown out of the fridge at least 45mins before you plan to cook.
Preheat oven to 190ºC
Place the turkey on a trivet in your oven dish or use some veggies to create a trivet that will just keep the turkey off the base of your pan.
Cover the turkey with the soft butter ensuring a thick coverage all over the breast area and season generously with salt & pepper
Place the stuffing into the neck end of the bird.
Cover the bird with foil and place into the oven. Cook the turkey until the internal temperature is showing 75ºc or the juices run clear.
As a rough guide for timings if your turkey is over 4kg, calculate 20 mins per 1kg, plus 90 mins. If the bird is under 4kg, calculate 20 mins per 1kg, plus 70 mins.
Approximately 30 mins before you remove the turkey from the oven remove the foil to allow the skin to crisp up and take on the wonderful golden colour.
Allow the turkey to rest for at least 30mins covered in foil with a tea towel on top to help retain a little of the heat.
The turkey won’t go cold as you prepare the other sides and gravy to go with your meal, The resting period is just as important as the other stages and will allow the meat to relax and provide for a more juicy, succulent slice of turkey on your plate.