Roast Turkey Crown With Trimmings

Cooking method:

Ninja Foodi Dual Zone Air Fryer AF400
  • Prep Time: 15 mins
  • Total time: 1h 40 mins
  • Skill Easy
  • Serves 4 people

Roast Turkey Crown With Trimmings

Tip: Use the juices that have collected in the bottom of the drawer to make a delicious gravy.


  • 1kg whole turkey crown
  • 20g soft butter
  • Few sprigs thyme
  • 4 slices of Pancetta
  • Salt and pepper, to taste
  • 4 Stuffing balls
  • 4 Pigs in blankets

For the vegetables

  • 500g Maris Piper or roasting potatoes
  • 150g small carrots peeled and cut in half lengthways
  • 150g small parsnips (approx. 2), peeled and cut into 4 lengthways
  • 150g Brussels sprouts
  • 2 tbsp sunflower oil
  • Few sprigs rosemary, roughly torn

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!


  • Step 1

    Carefully lift up skin of turkey crown to loosen and smear two thirds of butter under skin and the remainder on top. Place a few sprigs of thyme under skin. Season crown with salt and pepper. Arrange pancetta slices on top, securing with a cocktail stick.

  • Step 2

    In a bowl, place the prepared vegetables with oil, toss and season to taste.

  • Step 3

    Insert the crisper plates into both drawers. Place the turkey pancetta side down in Zone 1 drawer. Select Zone 1, turn the dial to select ROAST, set temperature to 190°C and set time to 40 minutes. Select Zone 2, turn the dial to select AIR FRY, set temperature to 190°C and set time to 35 minutes. Select SYNC. Press the dial to begin cooking.

  • Step 4

    After 25 minutes, turn turkey crown over. Add stuffing balls and pigs in blankets around turkey and re-set temperature to 160°C. Add rosemary to vegetables in Zone 2 drawer and give them a shake or turn. Insert drawers to begin cooking.

  • Step 5

    Check and turn the vegetables again a couple of times before the cooking time is up so they cook and brown more evenly. Cooking is complete when turkey reaches 75°C. Let it rest for 10 minutes before carving. Serve with trimmings and vegetables.