Easy Roast Turkey Crown

Ingredients

• 2 kgturkey crown (turkey breast), fully defrosted if frozen
• 55 gunsalted butter
• 2 tbspolive oil
• 2 clovesgarlic, minced
• 1 tbsprunny honey
• 1 tbspchopped rosemary
• 1 tbspchopped fresh sage
• 1/2lemon, zest and juice
• to tastesalt and pepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 220°C (430°F) for the initial 20 minutes of roasting. Set the shelf in the lower third and remove any shelves above it.

2. 2

   Mix the herb butter

   Combine the butter, oil, garlic, rosemary, sage, honey, lemon zest and juice in a bowl. Mash with the back of a spoon until smooth; slightly softened butter is easier to mix.

3. 3

   Dry and season

   Pat the fully defrosted turkey dry with kitchen paper. Season generously with coarse sea salt and freshly ground pepper, using about 10–15 turns of the mill for each, or ¼ teaspoon.

4. 4

   Loosen the skin

   Gently slide your hands beneath the skin over the breast to loosen it, taking care not to pull it away from the sides.

5. 5

   Add the butter

   Push some of the herb butter beneath the skin, spreading it as far as you can. Rub the rest over the outside and season the skin lightly again.

6. 6

   Roast uncovered

   Set the turkey on a rack over a roasting tin and roast uncovered for 20 minutes.

7. 7

   Cover and continue

   Lower the oven to 180°C (350°F). Take the turkey out, cover it with foil, then return it to the oven for another 60–70 minutes.

8. 8

   Check the temperature

   Begin checking the temperature at the thickest part of the joint with a digital thermometer towards the end of cooking, about 20 minutes beforehand. If you want more colour, roast without the foil for the final 20 minutes. The turkey is ready when it reaches 75°C (165°F).

9. 9

   Rest the turkey

   Move the turkey to a platter, ideally a warm one, and loosely cover it with foil. Leave it to rest for 20–30 minutes before carving.

10. 10

    Carve and serve

    Carve the turkey into thin slices and serve with gravy and your chosen sides.

What is a turkey crown?

A turkey crown is the breast portion of a turkey, usually roasted as a smaller alternative to a whole bird. It suits a festive meal or gathering where you want turkey but do not need a full roast.

This version seasons the meat with a mixture of butter, garlic, herbs, honey and lemon. Putting some of that mixture beneath the skin helps flavour the breast while it roasts.

Nutrition and macros by portion

The nutrition label shows one serving as written: 459 calories, 72g protein, 5g carbs, 17g fat.

The turkey provides most of the protein, while the butter and olive oil contribute most of the fat. The honey and lemon provide a small amount of carbohydrate, alongside any carbohydrate in your chosen sides. For a balanced plate, serve a slice of turkey with plenty of vegetables and a moderate portion of potatoes or another starchy side.

The herb butter

Butter: Let it soften a little so it combines readily with the oil, honey, herbs and lemon.

Herbs and lemon: Rosemary and sage give the butter an aromatic savoury flavour, while lemon zest and juice add a bright note. Minced garlic spreads through the mixture.

Getting the skin ready

Dry surface: Patting the turkey with kitchen paper removes surface moisture before roasting. Season the outside well with salt and pepper.

Under the skin: Work gently with your fingers so the skin stays attached at the sides. Push the butter under it without forcing or tearing the skin.

Two-stage roasting

Initial heat: The first 20 minutes at 220°C (430°F) gives the skin a head start on browning.

Gentler finish: The oven is then lowered to 180°C (350°F) and the turkey is covered with foil for 60–70 minutes. Check the thickest part of the joint with a thermometer as it nears the end of cooking.

How to tell when it is done

Temperature: Use a digital thermometer in the thickest part of the joint; the recipe gives 75°C (165°F) as the target. Begin checking about 20 minutes before the expected end of cooking.

Colour: If the skin needs more colour, remove the foil for the final 20 minutes. Use the temperature reading as the doneness check rather than relying on appearance alone.

Resting and carving

Rest: Transfer the cooked crown to a platter and loosely tent it with foil for 20–30 minutes. This gives the meat time to settle before slicing.

Carving: Cut thin slices and serve with gravy and your choice of sides. A warm platter can help keep the turkey comfortable while it rests.

What to serve alongside

Traditional sides: Roast potatoes, vegetables and gravy make a familiar roast dinner alongside the sliced turkey.

Fresh contrast: A crisp salad or a sharp cranberry-style accompaniment can balance the richness of the herb butter. Choose sides to suit the occasion and the rest of the meal.

Recipe notes & tips

• Defrost the turkey crown fully before cooking if it has been frozen.
• Soften the butter slightly to make the herb mixture easier to spread.
• Keep the turkey on a rack over the roasting tin as directed.
• Start checking the thickest part of the joint with a digital thermometer towards the end of cooking.
• Rest the turkey loosely covered for 20–30 minutes before carving.
• Use a warm platter if you have one, so the turkey does not go straight onto a cold serving dish.

Variations

• Extra garlic: Add another minced clove to the herb butter for a stronger garlic flavour.
• Citrus change: Use orange zest and juice in place of the lemon for a sweeter citrus note.
• Herb swap: Replace the rosemary with an equal amount of chopped thyme.
• Peppery butter: Add a little extra freshly ground pepper to the butter mixture.
• Crisper finish: Leave the foil off for the final 20 minutes if you want the skin to brown further.

Common mistakes to avoid

• Roasting from frozen: Defrost the crown fully before it goes into the oven.
• Tearing the skin: Loosen it gently and stop if it begins to pull away from the sides.
• Skipping the thermometer: Check the thickest part of the joint and cook until it reaches 75°C (165°F).
• Over-browning the skin: Cover the turkey with foil after the first 20 minutes at high heat.
• Carving straight away: Rest the turkey for 20–30 minutes before slicing.
• Rushing the butter: Soften it slightly before mixing so it is easier to combine and spread.

How to store

Refrigerate leftover turkey in a covered container once it has cooled, and use within 3–4 days. Reheat until piping hot, adding a splash of stock or gravy to help keep the slices moist.

Frequently asked questions