Roast Turkey Crown – Tender, juicy turkey breast bursts with flavor from herbed butter for an easy holiday dinner! Stress-free deliciousness and room in the fridge to spare! And no more dry turkey for Thanksgiving!
Have you ever dealt with wonderfully done turkey legs but a dry breast? The new rage with a roasted turkey crown has become a lifesaver (or juicy meat saver)! So now I impress my family with perfect turkey every time.
You’ll be an instant convert if you are of the turkey-is-dry-meat school. Not only was this roast turkey crown recipe the juiciest, most tender I’ve ever had, but it roasted much faster than a whole bird. It was also easier to carve.
What Is a Turkey Crown?
Simply put, it’s the body of the turkey with the legs and wings carefully removed. Since the white breast meat stays attached to the bones, it boasts extra flavor and moisture. And it takes less room in the fridge and oven, so it’s ideal for small families.
Recipe Ingredients
- Unsalted Butter – The key ingredient to keep the turkey beautifully moist. Unsalted butter lets you control the saltiness easier.
- Fresh Herbs – The combo of freshly chopped garlic, thyme, rosemary, sage, and parsley adds incredible flavor and aroma.
- Paprika – lends the recipe a mild, sweet flavor without overpowering the other players.
- Bouillon Powder – A great way to increase flavor without adding excess liquid from broth for a savory-rich blast.
How to Roast a Turkey Crown
- Thaw – Completely defrost the meat for even and safe cooking. (Photo 1)
- Herbed Butter – Mix softened butter, thyme, rosemary, sage, parsley, garlic, bouillon powder, and paprika in a small mixing bowl to fully combine. It will form a paste you can spread with a spatula or the back of a spoon. (Photos 2-3)
- Prep the Turkey – Rinse and pat dry your fully defrosted turkey with a paper towel. Season liberally with salt and freshly ground pepper.
- Season – Using your hands, gently loosen the skin over the breast, being careful to not pull it off the sides. Season under the skin with salt and pepper, then rub about a third of the butter herb under it, pushing it in as far as possible. Generously rub the remaining herbed butter on the skin. (Photos 4-5)
- Roast – Place the turkey in a high-sided roasting pan, cover it with aluminum foil, and roast for 60-90 minutes, depending on the size. Then increase the oven temperature to 400℉/205℃, remove the foil, and continue roasting for 20-25 minutes for a golden and crispy crust. (Photo 6)
- Check the Temp – Start checking the internal temperature at the thickest part with a meat thermometer about 20 minutes before the end of the cooking time. Your turkey is ready when the thermometer reaches 165℉/75℃, or the juice comes out clear when the turkey is pierced.
- Final Stretch – Transfer the turkey to a platter, letting it rest for 10-15 minutes before carving. That relaxes the protein, resulting in a juicier, more tender turkey.
- Serve – Carve your turkey into thin slices and serve with gravy and your choice of veggies and sides.
Recipe Variations
- If you need to free the oven up for other delicious roasties, the turkey crown cooks superbly in a slow cooker. When it is ready, you can crisp up the skin for a few minutes in the oven. Just take care not to overcook it.
- A pressure cooker is another great option as long as the turkey fits in the pot. A 4-pound bird takes about 35 minutes to pressure cook.
Tips and Tricks
- Completely defrost a frozen turkey in the fridge before using. A 4-pound breast usually takes around 40 hours to completely thaw, then take it out of the refrigerator 30-40 minutes before cooking.
- Brine the turkey overnight for extra juiciness.
- Take the size of your oven and roasting pan into consideration when buying a turkey. Roasting two smaller birds may be easier to cook and keep moist than a humongous one.
- Remove your turkey from the oven as soon as it reaches the correct internal temperature (165℉/75℃). Then let it rest for 10 minutes for the juiciest turkey.
Make-Ahead Instructions
If you are okay with not having crispy skin, you can make this deliciousness a day or two ahead. Simply roast the turkey, let it cook, and store it in the fridge. Reheat it in a baking pan with a bit of broth, covered, in a 300℉/150℃ for 15-20 minutes or until hot.
Serving and Storage Instructions
Roast crown turkey is best hot with your favorite sides. But it’s also fabulous at room temperature in a delectable turkey sandwich.
You can keep the leftover turkey in the fridge in an airtight container for four days or freeze it for up to two months.
FAQs
The recommended cooking time for turkey is 20-25 minutes per pound.
Some recommend basting to ensure moist and tender meat by spooning pan juices over the roasting turkey. But the butter in this recipe does that for you in this recipe.
You can freeze them later for another recipe, like roasted turkey thighs or smoked turkey legs. And you can make fried turkey wings for a super easy meal. Yum!
What to Serve With Roast Crown Turkey
Turkey goes great with so many delicious sides. Homemade turkey gravy, mashed potatoes (or roast potatoes and carrots), and 3-ingredient biscuits are always a hit. Oh, and finish it off with a classic pecan pie for a real winner.
More Gobblicious Turkey Recipes to Try
Conclusion
Say goodbye to dried-out turkey and watch your guests’ faces light up as they bite into the juiciest roast turkey crown they have ever tasted. What scrumptious sides did you wow your guests with? Let me know! 🦃
Roast Turkey Crown
Ingredients
- 4-5 pounds (2-2.5k) turkey crown
- 4 ounces (113g) unsalted butter, softened
- 3-4 cloves garlic, minced
- 1 tablespoon (3g) fresh thyme
- 1 tablespoon (2g) fresh rosemary, chopped
- 1 tablespoon (5g) fresh sage, chopped
- 1 tablespoon (4g) fresh parsley, chopped
- 1 teaspoon (2g) paprika
- 1 tablespoon (12g) bouillon powder
- 2 teaspoon (14g) salt
- 1 teaspoon (2g) black pepper, freshly cracked
Instructions
- Completely defrost your turkey crown.
- Preheat your oven to 350℉/177℃. Place a shelf in the lower third of the oven and remove the other shelves to make room for the turkey and avoid burning your hand when checking the turkey).
- Add softened butter, thyme, rosemary, sage, parsley, garlic, bouillon powder, and paprika in a small mixing bowl. Thoroughly combine (it will form a paste you can spread using a small spatula or the back of a spoon).
- Rinse and pat dry your fully defrosted turkey with a paper towel—season liberally with salt and freshly ground pepper.
- Gently loosen the skin over the breast with your hands, being careful not to pull it off the sides. Season under the skin with salt and pepper, then rub about a third of the herbed butter under the skin, pushing it in as far as you can. Generously rub the remaining butter herb on the skin.
- Place the turkey in a high-sided roasting pan, cover it with aluminum foil, and roast it for 60-90 minutes, depending on your turkey's size.
- Increase the oven temperature to 400℉/205℃, remove the foil, and continue roasting for 20-25 minutes. This will give you a golden and crispy crust.
- Start checking the turkey breast's temperature at the thickest part of the joint with a thermometer about 20 minutes before the end of the cooking time. Your turkey is ready when the thermometer reaches 165℉/75℃, or clear meat juice comes out when the turkey is pierced.
- Transfer the turkey crown to a platter, and let it rest for 10-15 minutes before carving for a juicier, more tender turkey.
- Thinly slice your turkey and serve with gravy and your fave sides.
Tips & Notes:
- Completely defrost a frozen turkey in the fridge before using. A 4-pound breast usually takes around 40 hours to completely thaw, then take it out of the refrigerator 30-40 minutes before cooking.
- Brine the turkey overnight for extra juiciness.
- Take the size of your oven and roasting pan into consideration when buying a turkey. Roasting two smaller birds may be easier to cook and keep moist than a humongous one.
- Remove your turkey from the oven as soon as it reaches the correct internal temperature (165℉/75℃). Then let it rest for 10 minutes for the juiciest turkey.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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