Tasty Roast Turkey Crown

If you ask me, a roast turkey crown is the smartest way to serve up a holiday meal.

This no-fuss version of the classic holiday centerpiece gives you all the good parts of a whole turkey, but with less work and cooking time. The white meat stays nice and juicy, while the skin turns golden brown and crispy.

It’s seasoned with simple herbs and butter, then roasted until perfectly done – no wrestling with drumsticks or worrying about the dark meat cooking differently than the breast. Plus, there’s still plenty of drippings for making gravy.

It’s a practical choice that’s perfect for smaller gatherings or anyone who prefers white meat, and you’ll spend less time in the kitchen and more time with your guests.

What Kind of Turkey Crown Should I Use?

A turkey crown is basically the breast portion of the turkey still attached to the bone, with the legs and wings removed – perfect if you’re feeding a smaller group or don’t want to deal with a whole bird. For the best results, look for a fresh turkey crown rather than a frozen one, though both will work fine if you properly thaw a frozen crown in the fridge for 24 hours per 2kg. When shopping, try to choose a turkey crown that has a good layer of skin covering the breast meat, as this helps keep the meat moist during cooking. For this recipe, a higher welfare or free-range turkey crown will give you the best flavor and texture, since these birds typically have better meat quality and more natural fat marbling throughout.

Options for Substitutions

Let’s talk about what you can swap in this recipe if you need to:

• Turkey crown: While this is the star of the show and can’t really be substituted, you can use a whole turkey breast if you can’t find a crown. Just adjust cooking time down by about 20-30 minutes.
• Fresh thyme: No fresh thyme? Use 1 teaspoon of dried thyme instead. You could also try rosemary or sage as alternatives.
• Butter: You can use olive oil instead of butter, though butter gives better flavor. If using dairy-free spread, make sure it’s one suitable for cooking.
• Oranges: Lemons work well too, or you can use clementines. If using lemons, you might want to add a tiny bit of honey to balance the tartness.
• Port wine: Red wine makes a good substitute, or for alcohol-free options, use extra broth with 1 tablespoon of balsamic vinegar mixed in.
• Soy sauce: Tamari is a great gluten-free alternative, or coconut aminos if you need soy-free. Use the same amount as called for in the recipe.

Watch Out for These Mistakes While Roasting

The biggest challenge when cooking a turkey crown is preventing it from drying out, so avoid the temptation to keep opening the oven door to check on it – each peek lets valuable moisture escape and extends cooking time. A common mistake is not letting the turkey come to room temperature before cooking, which can lead to uneven cooking and dry meat – take it out of the fridge at least an hour before roasting. Temperature control is crucial, so invest in a reliable meat thermometer and remove the crown when it reaches 160°F (71°C) at the thickest part, as it will continue cooking while resting – the final temperature should reach 165°F (74°C). For extra juicy meat, baste the turkey every 30-45 minutes with the pan juices, and always let it rest for at least 20-30 minutes before carving, which allows the juices to redistribute throughout the meat.

What to Serve With Roast Turkey?

A roast turkey dinner calls for all those classic sides that make the meal feel complete! The citrus and herb flavors in this recipe work perfectly with traditional accompaniments like fluffy mashed potatoes, homemade stuffing, and fresh green beans or roasted Brussels sprouts. For a sauce lover’s dream, serve the port wine gravy alongside some tart cranberry sauce – the sweet-tart combo is just perfect with turkey. You can round out the meal with some honey-glazed carrots or roasted root vegetables, which help soak up all that delicious gravy. And don’t forget some warm dinner rolls or crusty bread to make sure not a drop of sauce goes to waste!

Storage Instructions

Keep Fresh: Once your roast turkey crown has cooled down, wrap it well in aluminum foil or place it in an airtight container. It’ll stay good in the fridge for up to 3-4 days. The leftover meat is perfect for sandwiches, salads, or quick turkey dinners!

Freeze: If you want to save some for later, slice the turkey and place it in freezer bags or containers with any remaining juices (this helps keep it moist). It’ll keep nicely in the freezer for up to 2-3 months. Just remember to label it with the date!

Warm Up: To enjoy your leftover turkey, thaw it overnight in the fridge if frozen. When ready to eat, warm it gently in the oven at 325°F (165°C) with a splash of broth or gravy to keep it moist. Cover with foil and heat until it reaches 165°F (74°C) – usually about 20-25 minutes depending on the amount.

Preparation Time	20-30 minutes
Cooking Time	90-120 minutes
Total Time	110-150 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 180-200 g
• Fat: 150-170 g
• Carbohydrates: 80-100 g

Ingredients

• 2.2 kg turkey crown (4 lb 14 oz)
• 2 teaspoons fresh thyme leaves, chopped
• 50g softened butter (1¾ oz)
• 2 small oranges, one sliced thinly, other halved
• 1-2 tablespoons vegetable oil
• 3 tablespoons all-purpose flour
• 6 tablespoons port wine
• 450ml hot turkey or chicken broth (¾ pint)
• Dash of worcestershire sauce
• 2 tablespoons soy sauce
• Salt and fresh black pepper to taste

Step 1: Prepare the Turkey Crown

Preheat your oven to 200°C (180°C Fan) or Gas 6.

Begin by loosening the skin on the turkey crown.

Gently use your fingers or a rubber spatula to separate the skin from the meat, ensuring you reach all areas while being careful not to tear the skin.

Step 2: Season and Stuff the Turkey

In a bowl, mix the thyme leaves with softened butter until well combined.

Smear this herb butter mixture underneath the turkey skin.

Arrange the orange slices in neat rows underneath the skin, positioned on top of the herb butter.

Place one half of the orange under the skin at the neck end of the turkey, and put any orange trimmings inside the neck cavity.

Step 3: Roast the Turkey Crown

Transfer the prepared turkey crown to a small roasting tray.

Rub the turkey all over with oil and season with salt and freshly ground black pepper.

Roast in the preheated oven for about 1½ to 2 hours, or until the juices run clear when pierced in the thickest part with a skewer, with no traces of pink.

Every 30 minutes during cooking, check the turkey, baste occasionally, and cover with aluminum foil if it begins to brown too quickly.

Step 4: Finish and Rest the Turkey

About 15 minutes before the turkey finishes cooking, squeeze the juice from the remaining half orange over the turkey.

Return the turkey, uncovered, to the oven to allow the skin to crisp up.

Once cooked, transfer the turkey crown to a serving platter and cover with foil.

Allow it to rest for 30 minutes, reserving the meat juices left in the roasting tray.

Step 5: Make the Gravy

Pour the reserved juices from the roasting tray into a jug and let them settle.

Skim off all but 4 tablespoons of the fat, then pour the remaining gravy into a saucepan.

Heat over medium heat until simmering.

Whisk in the flour until the mixture is smooth and combined, then add the port and stock, whisking again until smooth.

Simmer until the gravy begins to thicken.

Incorporate a few drops of Worcestershire sauce and soy sauce.

Bring the gravy to a boil, adding any juices from the resting turkey.

Season the gravy to taste with salt and freshly ground black pepper.

Pour into a warmed serving jug.

Step 6: Serve

Serve the turkey crown with the freshly made gravy.

Enjoy your perfectly roasted turkey with all the delicious flavors.