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!

Course dinner, Main

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 494kcal

Author Imma

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.

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.

Nutrition