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Crown Roasted Turkey with Confit Legs

Christmas crowned turkey. A great option for your Christmas centrepiece! 


For an extra special roast, try confiting the legs separately and roasting the crown. This salt rub is a fantastic way of flavouring the meat and ensuring you get a crispy, golden skin on your turkey and plenty of flavour into the legs. Heavily season the crown and legs of turkey with this salt  for about 6 hours before gently washing under cold running water and patting it dry with some kitchen paper. It helps to dry the skin of the crown out overnight before roasting.


Remove the skin from the clementines with a peeler and place into a kitchen blender with the remaining ingredients.


Pulse the mix until you have a coarse sandy texture and the herbs and spices have been evenly distributed in the salt.


Any of this salt you do not use can be preserved in an airtight container in the freezer for a couple of months. It can be used as a great seasoning for a roast chicken or pork chops.


To confit the legs, place them in a snug fitting pan and add enough duck fat to cover them. Add the garlic and sage and put the pan on a medium heat to get the oil hot, about 85°C.


The legs will take about 3 - 4 hours to slowly cook. To check if they are ready, pinch the meat on the drum stick, it should easily come away from the bone.


To serve, remove them from the oil and drain well, place on a roasting tray and into a hot oven for about 10 minutes to get the skin crispy.


To roast the crown, preheat the oven to 220°C / Gas mark 7, place it on a wire rack above a roasting tray and spread softened butter all over the surface of the turkey.


Roast for 25 minutes, basting after 10 minutes, until the skin is beautifully caramelised and a deep golden brown.


Reduce the temperature of the oven to 170°C / Gas mark 3 and cook for a further 1 ½ hours, opening the oven every 30 minutes to baste the turkey.


The temperature of the turkey should reach 72°C / 162°F. You can check this with a Temperature Probe by inserting the probe into the thickest part of the breast. Alternatively you can insert a skewer and check if the juices run clear. If the juices are pink continue cooking for 10 minutes and check again. Repeat this process until the bird is cooked. Once cooked, rest the turkey for at least 30 minutes before carving.


  • 4- 5 Kg Free Range Bronze Turkey, legs removed (Ask for legs removed in checkout notes)
  • 300g Rock salt
  • 100g Caster sugar
  • 5 Clementines
  • 2 lemons
  • 1 Bunch rosemary
  • 1 Bunch thyme
  • 10g coriander seeds, lightly toasted in a dry pan
  • Half a nutmeg finely grated
  • 2 Tsp Ground Pimento
  • Plenty of duck fat or vegetable oil
  • 5 cloves garlic
  • 1 bunch sage
  • A block of unsalted butter, softened

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