Turkey crown with spiced gravy

Served with a delicious spiced gravy, this turkey crown is a show-stopping centrepiece. Everyone will be reaching for seconds.



2h 55m


  • 1 Coles Finest Hunter Valley Free Range Turkey Crown with Cornbread & Berry Stuffing
  • 1 brown onion, cut into wedges
  • 2kg baby white potatoes
  • 1.5kg Kent pumpkin, seeded, peeled, cut into 3cm pieces
  • 1 tbs olive oil
  • 2 tbs plain flour
  • 1/2 tsp mixed spice
  • 1/3 cup (80ml) white wine
  • 11/2 cups (375ml) chicken stock



Preheat oven to 180°C. Place the turkey in a flameproof roasting pan. Arrange onion around turkey. Cover with foil. Cook following packet directions.


Meanwhile, place 1 potato on a clean work surface. Place a chopstick along either side of the potato. Use a small sharp knife to thinly slice the potato down to the level of the chopsticks at 5mm intervals (this stops you from cutting all the way through). Repeat with the remaining potatoes. Transfer potatoes to a separate roasting pan with the pumpkin. Drizzle with the oil and season. Toss to combine. Roast with the turkey, turning occasionally, for 45-50 mins or until tender.


Transfer turkey to a plate and loosely cover with foil. Pour turkey pan juices into a heatproof jug. Skim 1 tbs fat from top and discard. Return remaining pan juices to pan. Place over medium-high heat. Add flour and mixed spice. Cook, stirring constantly, for 1 min or until the mixture is grainy. Add wine and bring to the boil. Add the stock and cook, stirring, for 5-6 mins or until the mixture thickens slightly. Strain into a jug.


Arrange turkey, onion and potato mixture on a platter. Serve with gravy. 

Serve with steamed green beans and thyme sprigs

Swap me: To make this gravy without the wine, increase the stock by 1/3 cup (80ml).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.