Try a turkey crown instead of a whole bird for Christmas dinner – it’s quicker and easier to roast. Roasting the garlic for the butter first mellows out its flavour…
Ingredients
1 large garlic bulb
1 tsp olive oil
small pinch of paprika
small bunch of thyme, plus extra sprigs to serve
75g butter, softened
handful of parsley leaves, finely chopped
½ lemon, zested and juiced (reserve after juicing)
2-2.5kg turkey crown
Method
Heat the oven to 180C/160C fan/gas 4. Cut the top off the garlic bulb, exposing the tops of the cloves. Put on a small square of foil and drizzle with the olive oil. Season with salt, pepper and the paprika, and lay a thyme sprig on top. Scrunch up the foil to