Dry-brined turkey crown

Method

1. Remove the wings by turning the crown upside-down and, using a strong sharp knife, cutting through the joint where the wing meets the main body of the bird. Keep the wings and giblets in the fridge for later. Put the salt, sugar, rosemary and sage in a food processor or pestle and mortar, whizz/crush together, then zest in the oranges. Pat the crown dry all over with kitchen paper, then generously apply the rub, including inside the cavity. Leave in the fridge, uncovered, to dry-brine for 24 hours.
2. The next day, heat the oven to 180ºC fan/gas 6. Roughly chop the wings and giblets, tip into a large baking tray with the oil, toss to coat, then roast for 10 minutes. Roughly chop the onions, celery and leek, then add to the tray with the garlic, stir to coat in the oil and roast for a further 10 minutes.
3. Meanwhile, give the turkey a wipe with kitchen paper to get rid of excess salt and most of the herby bits (as they can burn and turn bitter). Sit the crown on top of the roast veg/turkey bits, then add the peppercorns, herbs, wine and dried mushrooms (plus any soaking liquid). Roast for 2 hours. Baste the turkey with the liquid in the tray every 30 minutes and, when you’re happy with how golden the skin is, cover the whole tray with foil (this creates a steamy environment, helping the bird stay moist). The crown is cooked when any juices run clear rather than pink when a long knife is pushed into the thickest part of the breast. Once cooked, transfer the turkey to a clean tray or platter, cover with the foil and rest for 30 minutes before carving.
4. To make the gravy, strain off the liquid into a jug and put the tray with the veg over a medium heat (or transfer the veg to a pan, if your tray isn’t hob-safe). Add the flour to the veg and stir to coat, then slowly stir/whisk the liquid back in to create a thickened gravy. Strain through a sieve, pressing down on the veg and turkey bits to squeeze out all the flavour, then taste and season with soy sauce and vinegar. Carve the turkey, then serve with piping hot gravy and your favourite sides.