This recipe applies to all turkey crowns whether it's covered in bacon or not, with or without stuffing.

The bacon does help with keeping the turkey juicy and moist as the juices drip in to the breast.

Take the crown out of the fridge 30 minutes before roasting.

Pre heat the oven to 180 deg C.

Put the crown in a roasting tray and cook in the oven for 40 mins per kilogram plus an extra 20 minutes.

Using a meat probe is a great way to get this recipe right, you want the internal temperature to get to 68deg C at the deepest part of the crown before taking out of the oven so that while it rests it goes up to 73deg C. Continue to use the probe even while it rests to get the most accurate result.

Please note the end is tapered and will reach temperature earlier than the larger end so make sure to probe in multiple areas.

Once cooked allow the crown to rest for 20-30 minutes. 

The beauty of the crown is it's so easy to carve and serve.