Herb-Infused Roast Turkey Crown

Preheat the oven to 180°C (fan 160°C)/Gas Mark 4. In a small bowl, mix olive oil, chopped garlic, chopped rosemary, chopped thyme, zest of the lemon, salt, and black pepper to create the herb paste.

Rub the herb paste all over the turkey crown, ensuring even coverage. Place the turkey in a roasting tin and cook for approximately 1 hour 30 minutes, or until the juices run clear when the thickest part is pierced with a skewer.

While the turkey is roasting, peel and cut potatoes into chunks. Boil them in salted water for about 15-20 minutes until tender. Drain and return to the pot.

Mash the potatoes with butter, milk, and 2 cloves of minced garlic until smooth and creamy. Season with salt and black pepper to taste.

Peel and slice carrots. Toss them with olive oil, salt, and pepper in a roasting tin. Roast in the oven for about 25-30 minutes until tender and slightly caramelised.

Once the turkey is cooked, let it rest for 10 minutes before carving. Serve slices of turkey with mashed potatoes and roasted carrots, garnished with chopped parsley.