Step 1

Preheat the oven to 180ºC, gas mark 4. Check the weight of the turkey crown and calculate the cooking time, allowing 35 minutes per kg. Dry the turkey skin with kitchen paper, put into a large roasting tin, cover loosely and leave out of the fridge for 30 minutes.

Step 2

Beat together the butter and paprika, then rub all over the turkey. Season and roast for the calculated time. If the skin begins to colour too much, cover with a sheet of foil. Scatter the turkey with the thyme sprigs 15 minutes before the end of cooking time.

Step 3

To check the turkey is cooked, pierce the thickest part of the breast with a skewer – the juices should run clear with no pink meat. If more cooking is needed, return to the oven for 10 minutes more, then check again with a clean skewer.

Step 4

Tip the turkey cooking juices (discarding any fat) into a small pan and set aside. Cover the turkey with foil and leave to rest while you make the gravy. (A themometer inserted into the thickest part of the thigh should read 70ºC.)

Step 5

Stir all the gravy ingredients into the pan with the turkey cooking juices and simmer gently for 5 minutes, until piping hot. Season to taste. Carve the turkey and serve with the gravy.