3 - 4 kg Game Farm turkey crown 

100g salted butter, softened 

2 large purple carrots, peeled and sliced into 5cm

2 large yellow carrots, peeled and sliced into 5cm

500g kipfler potatoes, washed 

2 tablespoons plain flour

⅓ cup white wine 

1 ½ cups chicken stock

Tarragon and lemon yogurt  

1 cup Greek yogurt

1 cup tarragon leaves, chopped

2 tablespoons lemon juice 

Preheat the oven to 180°C. 

Place the Game Farm turkey crown on a lined baking dish and cover with baking paper and foil. Cook covered, for 1 hour. 

Remove paper and foil (reserve incase needed for later) and add the carrots and potatoes to the tray and cook for a further 2 hours. (If the turkey is browning too much, cover the turkey with foil).

Pour turkey pan juices into a heatproof jug. Skim 1 tablespoon of fat from top and discard. Return remaining pan juices to a frying pan. Place over medium-high heat, add flour and cook, stirring constantly, for 1 minute or until the mixture is grainy. Add wine and bring to the boil. Add the stock and cook, stirring, for 5 minutes or until the mixture thickens slightly. Strain into a serving jug.

To make the tarragon and lemon sauce, combine all ingredients in a bowl. Season with salt and pepper. 

Remove from the oven and slice turkey, serve with roasted vegetables, gravy and lemon sauce.