Christmas roast turkey dinner recipe

Name: Christmas roast turkey dinner
Total time: 180 min
Yield: 6 servings
Cuisine: British
Ingredients: 2 kg turkey crown; 50 g butter; 1 large onion; 1 lemon; 2 tsp thyme; 1 tsp salt; 1 tsp black pepper; 1.2 kg potatoes; 500 g carrots; 500 g parsnips; 8 pigs in blankets; 250 g stuffing; 500 ml chicken stock; 2 tbsp plain flour; 300 g brussels sprouts; 4 tbsp cranberry sauce

A classic British roast turkey dinner with roast potatoes, stuffing, gravy and seasonal veg.

180 min · Medium · British Jump to method

Ingredients

6 servings

2 kg turkey crown
50 g butter
1 large onion
1 lemon
2 tsp thyme
1 tsp salt
1 tsp black pepper
1.2 kg potatoes
500 g carrots
500 g parsnips
8 pigs in blankets
250 g stuffing
500 ml chicken stock
2 tbsp plain flour
300 g brussels sprouts
4 tbsp cranberry sauce

Nutrition	Per serving
Calories	703 kcal
Protein	47 g
Carbohydrates	69 g
Fat	24 g
Saturated fat	7.8 g
Fibre	8.2 g
Sugar	11.3 g
Sodium	702 mg

Why this works

A festive, protein-rich roast dinner with plenty of vegetables, but it is relatively energy-dense and moderately high in salt and saturated fat.

High-quality protein. Turkey crown provides a substantial amount of lean protein, supporting muscle maintenance and satiety.

Vitamin C and folate from vegetables. Brussels sprouts, carrots, parsnips and potatoes contribute vitamin C, folate and potassium, which support immune function and normal blood pressure.

Salt and saturated fat to note. Butter, pigs in blankets, stuffing and added salt increase saturated fat and sodium, so this is best enjoyed as an occasional meal rather than an everyday option.

Method

Heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Rub the turkey crown with butter, salt, black pepper and thyme.
Put sliced onion and lemon in the roasting tin, then set the turkey on top.
Roast the turkey until cooked through, basting once or twice.
Peel and chop the potatoes, then parboil for 8 minutes and drain well.
Roast the potatoes in hot fat until golden and crisp.
Roast the carrots and parsnips until tender.
Cook the stuffing according to packet instructions or shape into small balls and bake alongside the turkey.
Make the gravy from the roasting tin juices, flour and chicken stock.
Serve the sliced turkey with roast potatoes, vegetables, stuffing and gravy.

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