5.5lb / 2.5kg turkey crown8 baby potatoes4 medium parsnips, halved lengthwise8 small carrots, halved lengthwise4 shallots, halved lengthwise1 head garlic, unpeeled, halved widthwise3 tbsp of extra virgin olive oil or alternative ½ cup / 50 butter, softened1 tbsp dried or fresh thymeSalt and freshly-ground black pepper
Preheat the oven to 200°C / 400°F / gas mark 6 .
Mix together the softened butter and thyme.
In a separate bowl, mix the root vegetables with a tablespoon of oil.
Using clean or gloved hands, push the butter mixture beneath the turkey’s skin, covering the entire breast. Try to avoid breaking the skin.
Drizzle a tablespoon of oil on a large roasting tray and place the garlic halves (cut-side up) and the shallots in the centre.
Arrange the turkey crown on top, pour the remaining oil over the skin, and season generously with salt and black pepper.
Roast for one hour, then remove the tray to add the root vegetables, scattering them alongside the crown.
Return the tray to the oven and cook for a further 45 minutes, shaking the tray halfway through to make sure the vegetables cook evenly — remove any that are browning too fast.
Check if the turkey is fully cooked by piercing the thickest part of the breast, and ensuring the liquid runs clear (or use an internal thermometer to make sure it’s at least 165°F / 74°C).
Let the turkey rest for at least 15 minutes before carving. Serve sliced turkey over a plate of roasted root vegetables, drizzled with the juices from the pan.