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.
Recipe Ingredients
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
Tips and Tricks
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.
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! 🦃
