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Juicy Roast Garlic Herb Butter Turkey Crown with Crisp Skin hero shot

Juicy Roast Garlic Herb Butter Turkey Crown with Crisp Skin

A bone-in turkey crown rubbed under and over the skin with garlic herb butter, roasted at 180C / 350F until the breast hits 165F / 74C.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: British
Ingredients Method Notes

Ingredients
  

For the Garlic Herb Butter
  • 115 g unsalted butter, softened 1/2 cup
  • 6 cloves garlic, minced
  • 2 tsp fresh thyme leaves, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh sage, chopped
  • 1 lemon zest lemon
For the Turkey Crown
  • 2.4 kg turkey crown, bone-in, skin-on about 5.3 lb
  • 1.5 tsp fine sea salt divided
  • 1 tsp black pepper, cracked divided
  • 1 tbsp olive oil
For the Roasting Pan
  • 1 yellow onion, quartered
  • 2 carrots, cut into chunks
  • 2 celery stalks, cut into chunks
  • 250 ml low-sodium chicken or turkey stock 1 cup
  • 100 ml dry white wine optional, 1/3 cup

Method
 

Make the Garlic Herb Butter
  1. Combine the softened butter, minced garlic, thyme, rosemary, sage, lemon zest, 1 tsp salt, and 1/2 tsp pepper in a bowl. Mash with a fork until evenly speckled with herbs.
Prep the Turkey Crown
  1. Pat the turkey crown dry with paper towels and let it sit at room temperature for 15 minutes.
  2. Slide your fingers between the skin and the breast meat starting at the neck end, loosening the skin gently without tearing it.
  3. Push half the herb butter under the loosened skin, pressing it over the breast meat through the skin with your fingers.
  4. Rub the remaining herb butter over the outside of the skin, drizzle with olive oil, and season with the remaining salt and pepper.
Roast the Turkey
  1. Preheat the oven to 180C / 350F.

Notes

  • Bring the turkey crown to room temperature for 15 minutes before roasting for even cooking.
  • Cook to 165F / 74C at the thickest part of the breast, undercooked poultry carries a salmonella risk.
  • Save the pan drippings, onion, carrot, and celery for gravy, don't toss them.
  • Tent with foil early if the skin browns before the 60-minute mark.