Roast turkey crown with herb butter recipe | Sainsbury`s Magazine

Ingredients

• 125g salted butter, softened
• 1 tbsp finely chopped rosemary
• 1 tbsp chopped thyme
• 1 tbsp chopped sage
• ½ x 28g pack flat-leaf parsley, chopped
• 2 garlic cloves, crushed
• 1 lemon
• 1 x 2kg (approximately) free-range bronze turkey crown
• 14 rashers unsmoked streaky bacon
• 1 onion, peeled and quartered
• 2 sticks celery, cut into thirds
• 1 carrot, quartered lengthways
• 3 fresh bay leaves
• 150ml dry white wine