Heat the air fryer using its preheat function, or set to 180C for 2 mins. Pat the turkey crown dry using kitchen paper, then rub all over with the oil. Season well, then scatter the dried herbs over the skin. If the crown allows, stuff the clementine halves, shallot, garlic cloves and fresh herb sprigs into the cavity. If this is not possible, tuck them around the crown in the air-fryer basket instead. Either way, ensure the turkey crown is skin-side down in the air-fryer basket.

Cook for 30 mins, then turn the crown over and cook for a further 20-30 mins, or until the juices run clear when pierced with a knife in the thickest part, or a meat thermometer stuck reads 65C. Carve into slices to serve.