Lemon Herb Roasted Turkey Crown (Printer-Friendly)

Tender turkey crown infused with lemon zest and fresh herbs, roasted to juicy, flavorful perfection.

# What You'll Need:

→ 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 Make It:

01 - Set the oven to 350°F (180°C) with fan or gas mark 4.
02 - In a small bowl, blend softened butter with parsley, thyme, rosemary, lemon zest, and minced garlic until well combined.
03 - Pat the turkey crown dry using paper towels. Gently loosen the skin and spread half of the herb butter underneath. Rub the remaining butter evenly over the surface of the skin.
04 - Coat the turkey crown with olive oil, then sprinkle with sea salt and freshly ground black pepper evenly on all sides.
05 - Place lemon halves, quartered onion, chopped carrots, and celery sticks in a large roasting tray. Position the turkey crown breast side up over the vegetables.
06 - Pour 1 cup of chicken stock into the base of the roasting tray to keep vegetables moist and enhance flavor.
07 - Cook in the oven for 1 hour and 45 minutes. Baste with pan juices every 30 minutes. If the skin browns too rapidly, cover loosely with aluminum foil.
08 - Insert a meat thermometer into the thickest part of the breast; it should register 165°F (74°C) for safe consumption.
09 - Remove turkey from oven and cover loosely with foil. Allow it to rest for 20 minutes before slicing to retain juices.

# Expert Advice:

01 -
  • It cooks in under two hours, leaving you time to handle sides and actually enjoy your guests instead of hovering over the oven.
  • The herb butter under the skin keeps the meat impossibly moist while the top gets this beautiful, crackling golden exterior.
  • It feeds six generously with minimal effort, and somehow looks like you've spent all day in the kitchen.
02 -
  • Never skip the resting step—carving immediately makes the meat dry no matter how perfectly you cooked it.
  • A meat thermometer is worth its weight in gold; I stopped guessing and started using one, and my turkey came out perfect every single time after that.
  • If the top browns too quickly, foil is your friend, but don't cover it completely or you'll steam the skin instead of roasting it.
03 -
  • Room-temperature butter spreads smoothly under the skin without tearing it—take it out of the fridge 30 minutes before you start.
  • Basting every 30 minutes sounds like a lot, but it's what transforms ordinary roasted turkey into something people actually look forward to eating.

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