Lemon Herb Roasted Turkey Crown (Printable View)

Tender turkey crown roasted with zesty lemon, garlic, and fresh herbs for a flavorful main dish.

# Ingredient List:

→ Turkey

01 - 5.5 lb turkey crown, skin on
02 - 2 tbsp olive oil
03 - 2 tsp sea salt
04 - 1 tsp freshly ground black pepper

→ Herb & Lemon Butter

05 - 7 tbsp unsalted butter, softened
06 - 2 tbsp fresh parsley, finely chopped
07 - 2 tbsp fresh thyme leaves
08 - 2 tbsp fresh rosemary, finely chopped
09 - Zest of 2 lemons
10 - 3 garlic cloves, minced

→ For Roasting

11 - 1 lemon, halved
12 - 1 onion, quartered
13 - 2 carrots, roughly chopped
14 - 2 celery sticks, roughly chopped
15 - 1 cup chicken stock

# How to Prepare:

01 - Set the oven to 350°F (180°C) on fan mode or gas mark 4.
02 - Combine softened butter, parsley, thyme, rosemary, lemon zest, and minced garlic in a bowl to create the herb butter.
03 - Pat turkey crown dry with paper towels. Gently separate the skin and spread half of the herb butter underneath. Rub the remaining butter evenly over the top surface.
04 - Brush the turkey crown with olive oil and season thoroughly with sea salt and black pepper.
05 - Arrange lemon halves, quartered onion, chopped carrots, and celery in a large roasting tray. Place the turkey crown breast side up on top of the vegetables.
06 - Pour 1 cup of chicken stock into the base of the roasting tray to keep the environment moist.
07 - Roast for 1 hour 45 minutes, basting every 30 minutes with pan juices. Cover loosely with foil if the skin browns too quickly.
08 - Verify the thickest part of the breast registers 165°F (74°C) to ensure doneness.
09 - Remove from oven and rest loosely covered with foil for 20 minutes before carving.

# Expert Suggestions:

01 -
  • A turkey crown cooks in half the time of a whole bird, so you get showstopper results with less stress.
  • The herb butter melts into the meat, keeping it impossibly moist while the skin turns golden and crispy.
  • Naturally gluten-free and elegant enough for a festive dinner, yet simple enough you'll want to make it on any Sunday.
02 -
  • Pat the turkey completely dry before seasoning, or the skin won't crisp properly no matter how hot your oven is.
  • Don't skip the resting time—I learned this the hard way when I carved too early and the meat dried out immediately.
  • Basting every 30 minutes isn't optional if you want that glossy, evenly browned exterior; it's the difference between good and unforgettable.
03 -
  • Let your butter soften to room temperature before mixing it with herbs so it combines smoothly without breaking.
  • If your oven runs hot, start checking the internal temperature 10 minutes earlier than stated—ovens vary, and you'd rather be safe than dry.

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