Directions

1. Preheat the oven to 220C/200C Fan/Gas 7.
2. Mix the butter, paprika and lemon zest in a small bowl, seasoning with salt and pepper.
3. Pat the turkey skin dry using kitchen towel. Spread the butter mixture all over the breasts. Weave the bacon slices in a lattice pattern on top of the butter. Snip tiny sprigs of rosemary from the stalk and poke them through the bacon lattice into the breast skin, at random intervals.
4. Scatter the leek slices in a large, deep roasting tin and pour over the stock and wine. Put a rack on top, sit the turkey crown on the rack and cover loosely with foil. Roast for 1 hour.
5. Remove the foil and roast for a further 30 minutes, or until the turkey is golden-brown and cooked through. To test, insert a skewer into the thickest part of the meat – if the juices run clear, the bird is cooked. Transfer the turkey to a board, cover with kitchen foil and towels, and rest for at least 20 minutes (and up to an hour). Reserve the roasting tin for making the gravy later.
6. Strain the leeks, wine and stock through a sieve into a large jug. Discard the leeks.
7. To make the gravy, skim off the fat from the top of the jug. Put about 3 tablespoons of the fat into the roasting tin. Put the tin over a medium heat and sprinkle in the flour, whisking until smooth. Gradually pour in the liquid from the jug, whisking continuously to make a smooth gravy. Whisk in the redcurrant jelly, Worcestershire sauce, gravy browning and any juices from the resting turkey, check the seasoning and pour into a serving jug.
8. Carve thin slices of turkey and serve with the gravy.