For the brine:

For the turkey:

  • Turkey Crown 3.5 kg
  • Butter 100.0 kg

Discover this Christmas classic turkey for your menu! The brining is a great technique to add extra flavour and juiciness and avoid the turkey drying out while roasting. This turkey goes well with brussel sprouts and baked potatoes.



  1. For the brine:

    • Bring the water, sugar, sage, clove, cinnamon, onion, KNORR Chicken Powder Bouillon and water to the simmer allowing the sugar has dissolved.
    • Cut the orange in half and add to the water.
    • Remove from the heat and allow to cool completely.
  2. For the turkey:

    • Remove the wish bone from the crown.
    • Place the turkey in to the brine then chill for 4-5 hours or overnight.
    • Remove the turkey from the brine and dry the turkey well.
    • Preheat the oven to 200°C.
    • Soften the butter then spread over both breasts.
    • Place the turkey crown into a roasting tray cover with foil then roast for 45 min.
    • Remove the foil from the turkey then continue to cook for a further 45 min. or until cooked through.
  3. To serve:

    • Remove the turkey from the oven then cover loosely with foil and allow to rest for 30 min.
    • Carve either side of the breast bone and serve with the traditional accompaniments.
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