Preheat the oven to 180°C/350°F/Gas Mark 4, 10 minutes before cooking. Lightly rinse the British turkey crown and pat dry.
Cream the butter until really soft then add the crushed garlic and parsley. Beat well until thoroughly blended.
Using your fingers, carefully lift the skin away from the flesh of the turkey crown, easing the skin by gently placing your forefinger at one side of the neck and pushing upwards. Do a little at a time on each side until the skin is free. Once free, gently smear the flavoured butter over the flesh then cover with the skin and secure the neck flap with either sewing with fine twine and a trussing needle or skewers.
Weigh the turkey crown and calculate the cooking time. Place upside down in the roasting tin and place the onion, garlic bulbs and parsley in the open body cavity. Cover with foil and cook in the oven for the calculated cooking time. (Allowing 20 minutes per kg plus 90 minutes). Turn the right way up 30 minutes before the end of cooking time and discard the foil. (Try and avoid opening the oven door too often while cooking).
Test if cooked by piercing the thickest part with a long clean skewer or knitting needle. If the juices run clear, it is ready, if a little pink then return to the oven and cook a little longer.
Thirty minutes before the end of cooking time, cut the garlic bulbs in half and place round the turkey. Spoon over a little of the turkey juices.
Once cooked, remove the turkey crown from the oven, place on the serving platter, cover with tinfoil and a clean towel and leave for at least 15 minutes. This will make the turkey easier to carve. Place the turkey on the serving platter and arrange the cooked garlic around. Garnish and serve with the roasted garlic and the freshly cooked vegetables.
FOR THE TURKEY
FOR THE BUTTER