Turn the oven down to, 180°C, fan oven 160°C, Gas Mark 4, baste the crown with the now melted butter and bacon fat and place back in the oven. Cook for 15 minutes per kilo, or until the juices run clear.
The leg rolls will take about 1 to 1.5 hours. The best way to tell if they are cooked is with a temperature probe, which should reach over 72° C, or by inserting a metal skewer into the centre of the rolls.
If the metal skewer comes out so hot that you can’t touch it on your lower lip, then the meat will be cooked through and the juices will run clear.
Remove the turkey crown and legs from the oven, cover with foil and leave to rest – they will sit happily whilst you finish off the gravy and vegetables and roast your potatoes.