How to cook the Turkey Crown: Manu’s Turkey Buffe recipe.

The most succulent part of a turkey, the Turkey Buffe is the whole bird’s breast with legs and wings removed – making it super simple to carve, and oh so tender. And at Ingham’s, we’ve made cooking this delicious cut – often called the Turkey Crown – even easier, with our 3kg frozen Turkey Buffe roasts available in the freezer section of your local Woolworths and IGA!

And with this mouthwatering yet straightforward Roast Turkey Buffe with Spiced Honey Glaze recipe from Manu Feildel, your turkey will be the royalty of your festive season feast.

The Spiced Honey Glaze is made with an aromatic and delicious blend of spices – star anise, cinnamon, cumin, black peppercorns, and coriander, toasted till fragrant in a saucepan before adding in honey, butter, orange juice and dry white wine. Combine, simmer and reduce to get a lovely thick syrup to drizzle over your beautiful bird.

Then it’s as simple as roasting and glazing!

Pair with mixed roast vegetables or seasonal greens and you have a dish that will impress every guest.

Download the recipe card:


  • 3kg Ingham’s frozen Turkey Buffe

Spiced Honey Glaze

  • 1 star anise
  • 1 cinnamon quill
  • 2 teaspoons cumin seeds
  • 2 teaspoons black peppercorns
  • 2 teaspoons coriander seeds
  • 1 ¼ cups (310ml) dry white wine
  • ½ cup honey
  • 75g salted butter, melted
  • 1/3 cup orange juice
  • Sea salt flakes, to taste

METHOD – how to cook in a few simple steps

  1. Thaw frozen Turkey buffe in a refrigerator until fully thawed, approx. 13 hours per kg (so allow 2 full days to thaw before commencing preparation)
  2. Preheat oven to 180C (fan forced)
  3. Make the glaze – place star anise, cinnamon, cumin, pepper and coriander in a large saucepan over medium-low heat. Cook, stirring for 4-6 minutes or until toasted and fragrant. Add wine, honey, butter, and juice and stir until melted. Bring to boil. Reduce heat to medium and simmer for about 15 minutes, or until thickened. Remove from heat.
  4. Pat Turkey Buffe dry with absorbent kitchen paper. Place upright in an oiled, large roasting pan. Brush half the glaze over the turkey. Season with salt. Add ¾ cup water to the base of the pan. Loosely cover turkey with a sheet of baking paper, then tightly cover pan with foil.
  5. Cook in oven for 55 minutes. Remove and brush with remaining glaze. Re-cover with foil and return to oven. Cook for a further 55 minutes. Remove and discard foil and paper. Brush juices from bottom of the pan over turkey. Return, uncovered to oven.
  6. Cook for about 15-20 minutes, or until dark golden brown and juices run clear when a skewer is inserted into thickest part of the breast. Transfer to a serving plate and rest, loosely covered with foil, for 30 minutes.
  7. Serve turkey with roasted mixed vegetables.

Download the recipe card:

To help YOU get your festive feast on the table, our cook-snap-win Dinner Done competition runs until December 2023! Learn more for your chance to win a $500 grocery voucher:  

And to make it even easier to get Dinner Done, you can download our FREE recipe e-book, “10 Easy Dinner Done Recipes the family will love”, click here!

Ingham’s has twenty Turkey farms, which are located in New South Wales based from the Macarthur region in South-West Sydney to the Southern Highlands. All farms are family-owned and operated. 

To learn more about Ingham’s, its range of Turkey products, and Ingham’s Dinner Done, visit and follow Ingham’s on Instagram @InghamAustralia, Facebook @ingham’s and YouTube @Inghamschicken