Golden, juicy and beautifully glazed, this Soy & Mirin Glazed Christmas Turkey Crown brings a delicious Japanese-inspired twist to a traditional British Christmas dinner. A tender turkey crown is roasted with butter and thyme, then finished with a glossy, sweet and savoury glaze made with Yutaka Reduced Salt Soy Sauce, mirin, honey, rice vinegar, fresh ginger and orange zest.
The soy sauce adds a rich umami depth that complements the natural flavour of the turkey, while the mirin and honey create a gently caramelised finish. Fresh ginger and orange zest bring a fragrant, festive touch, and rice vinegar helps balance the sweetness.
Perfect for a family Christmas celebration, this impressive roast serves six people and pairs beautifully with crispy roast potatoes, Brussels sprouts, roasted carrots and homemade cranberry sauce.
材料
For the Turkey Crown
- 1 (approximately 2kg)Turkey crown, bone-in, skin-on and fully defrosted
- 30gUnsalted butter, softened
- 1/2 tspFreshly ground black pepper
- 2 sprigsFresh thyme
- 120mlWater, for the roasting tin
For the Soy & Mirin Glaze -
For the Soy & Mirin Glaze
- 1 tbspRunny honey
- 2 tspYutaka Rice Vinegar
- 5gFresh ginger, finely grated
- Finely grated zest of ½ unwaxed orange
調理手順
1. Preheat the oven
Preheat the oven to 190°C (170°C fan / Gas Mark 5).
Prepare a large roasting tin that comfortably fits the turkey crown.
Ensure the turkey is fully defrosted before cooking. If using a frozen crown, follow the packaging instructions for safe defrosting in the fridge.
2. Prepare the turkey crown
Remove the turkey crown from its packaging and pat the skin dry with kitchen paper. Do not wash the raw turkey.
Carefully loosen the skin over the breast, keeping it attached.
Spread approximately half the softened butter underneath the skin, directly over the breast meat. Rub the remaining butter over the outside of the skin.
Season evenly with freshly ground black pepper.
Place the turkey crown in the roasting tin, skin-side up.
Add the fresh thyme sprigs to the tin and pour in 120ml of water around the turkey, avoiding the skin.
3. Begin roasting the turkey
Place the turkey crown in the preheated oven.
Roast for approximately 1 hour 25 minutes before applying the glaze.
The skin should begin to turn golden, and the turkey should be partially cooked.
If the skin starts to brown too quickly, cover it loosely with kitchen foil.
The final cooking time will depend on the size and shape of the crown and the performance of your oven.
4. Prepare the soy and mirin glaze
While the turkey is roasting, combine the Yutaka Reduced Salt Soy Sauce, Yutaka Mirin Sweet Rice Seasoning, honey and Yutaka Rice Vinegar in a small saucepan.
Add the finely grated ginger and orange zest.
Heat gently over a medium-low heat, stirring until the honey has dissolved and the ingredients are evenly combined.
Bring to a gentle simmer for approximately 2–3 minutes, stirring occasionally.
Remove from the heat once the glaze has thickened slightly but is still easy to brush over the turkey.
Set aside until needed.
5. Glaze the turkey crown
After the turkey has roasted for approximately 1 hour 25 minutes, carefully remove the roasting tin from the oven.
Brush the prepared soy and mirin glaze evenly over the skin, using all the glaze.
Return the turkey to the oven and continue roasting for approximately 20–25 minutes, until the skin is glossy, golden and lightly caramelised.
Keep an eye on the turkey during the final roasting stage. If the glaze begins to darken too quickly, cover the crown loosely with kitchen foil.
6. Check that the turkey is fully cooked
Insert a clean food thermometer into the thickest part of the breast meat, avoiding the bone.
The turkey must reach a core temperature of at least 75°C for 30 seconds, or an equivalent safe temperature and time combination.
If the turkey has not reached a safe temperature, continue roasting and check again at regular intervals.
The cooking time of approximately 1 hour 50 minutes is a guide only. Follow any relevant cooking instructions on the turkey packaging and always verify that it is thoroughly cooked.
7. Rest the turkey
Once the turkey is fully cooked, remove it from the oven.
Carefully transfer the crown to a clean carving board or serving platter. Discard the thyme sprigs from the roasting tin.
Leave the turkey to rest for approximately 20 minutes before carving.
Resting allows the meat to retain more of its juices and makes it easier to carve into neat slices.
8. Carve and serve
Using a sharp carving knife, carefully remove the breast meat from the bone and cut into even slices.
Arrange the sliced turkey on a serving platter, showing off the golden, glossy soy and mirin glaze.
Serve immediately alongside roast potatoes, Brussels sprouts, roasted root vegetables and cranberry sauce.
Enjoy this Japanese-inspired Christmas turkey as the centrepiece of your festive dinner.
ポイント
For this recipe, use a bone-in turkey crown weighing approximately 2kg, with the skin left on. A turkey crown consists mainly of the breast meat attached to the bone, making it ideal for a smaller Christmas gathering.
A boneless turkey joint will have different cooking requirements, so the roasting times in this recipe should not be applied directly to it.
2. Make sure the turkey is fully defrosted
If using a frozen turkey crown, allow enough time for it to defrost completely in the fridge, following the manufacturer's instructions. Never roast a turkey crown that is still partly frozen using the timings in this recipe.
Keep raw turkey separate from ready-to-eat foods, and wash your hands, utensils and work surfaces thoroughly after handling it.
3. Use butter to help keep the breast meat moist
Turkey breast is relatively lean and can become dry if overcooked. Spreading a small amount of softened butter beneath the skin helps add richness and protect the surface of the meat during roasting.
4. Add the glaze towards the end of roasting
Yutaka Mirin Sweet Rice Seasoning and honey contain sugars that caramelise during cooking. Applying the glaze during the final 20–25 minutes helps create an attractive golden finish without exposing the glaze to heat for the entire roasting time.
5. Balance sweetness with Japanese seasonings
Yutaka Reduced Salt Soy Sauce adds savoury depth, while mirin contributes sweetness and shine. Rice vinegar balances the glaze, preventing it from tasting overly sweet.
Because the soy sauce already provides salt, there is no need to add extra salt to the turkey in this recipe.
6. Add a festive citrus aroma
Orange zest adds a fresh citrus fragrance that works particularly well with roast turkey. Combined with ginger, it provides a subtle Japanese-inspired flavour without overpowering the traditional Christmas roast.
7. Use a food thermometer for reliable results
Turkey crowns vary in shape, weight and thickness, so cooking times are estimates. Always check the thickest part of the breast with a clean food thermometer, avoiding contact with the bone.
For this recipe, use 75°C for 30 seconds as the food safety target. Do not rely on skin colour or the suggested roasting time alone.
8. Allow the turkey to rest before carving
Rest the cooked turkey for approximately 20 minutes before slicing. This helps the juices settle and keeps the meat tender.
Resting is not a substitute for ensuring the turkey has reached a safe core temperature during cooking.
9. Prepare the glaze ahead of time
The soy and mirin glaze can be prepared the day before. Once cooled, transfer it to a clean, airtight container and refrigerate at 5°C or below.
Reheat gently until fluid enough to brush over the turkey before using.
10. Serve with Japanese-inspired Christmas sides
For a complete Japanese-inspired Christmas dinner, serve this turkey crown with Miso & Maple Roasted Brussels Sprouts, Soy & Maple Roasted Carrots and Parsnips, and Easy Yuzu Cranberry Sauce.
The sweet and savoury turkey glaze pairs particularly well with the roasted vegetables, while the fruity cranberry sauce provides a refreshing contrast.
FAQ
Q.What is a turkey crown?
A.A turkey crown is the breast section of a turkey with the legs and wings removed. Traditional turkey crowns are sold on the bone, although boneless turkey joints are also available. A turkey crown is particularly convenient for smaller Christmas gatherings or households that prefer white meat.
Q.What does soy and mirin glazed turkey taste like?
A.Soy and mirin glazed turkey has a balanced sweet and savoury flavour. The soy sauce adds umami, while mirin and honey create a gently caramelised glaze. Fresh ginger and orange zest bring a fragrant citrus note, making the finished dish rich and festive without being excessively sweet.
Q.How long does it take to cook a 2kg turkey crown?
A.At 190°C (170°C fan / Gas Mark 5), a 2kg bone-in turkey crown generally takes approximately 1 hour 50 minutes to roast, followed by around 20 minutes of resting. Actual cooking times vary, so always follow the manufacturer's guidance and check that the thickest part of the breast reaches a safe internal temperature.
