Roast Turkey Crown

Method

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1. Take the crown out of the fridge an hour before roasting. Heat the oven to 190°C / 375°F.

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2. Mix the butter with the sage, thyme, garlic, lemon zest, salt and pepper.

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3. Loosen the skin over the breast with your fingers and push about two thirds of the butter underneath. Rub the rest over the skin.

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4. Lay the bacon over the breast and set the crown in a roasting tin with the stock.

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5. Roast 1 hour 30 minutes to 1 hour 45 minutes, basting with the tin juices twice, until the thickest part of the breast reads 70°C / 158°F.

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6. Remove the bacon for the last 15 minutes if you want the skin to colour.

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7. Cover loosely with foil and rest for 30 minutes, when the temperature will reach 74°C / 165°F.

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8. Carve into thick slices and serve with the pan juices.

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Chef’s Tips

• Use a thermometer. Turkey breast is done in the narrowest of margins.
• Rest it for the full 30 minutes. The carry-over heat finishes the cooking.
• Butter under the skin, not just on top. It bastes the meat from within.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• Roast potatoes
• Pigs in blankets
• Cranberry sauce

Storage & Reheating

Refrigerate up to 4 days and eat cold in sandwiches or reheat sliced in stock. Freeze cooked slices in stock for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.