Lemon Herb Roasted Turkey Crown (Printable)

Tender turkey crown enhanced with lemon zest and fresh herbs, ideal for special meals and celebrations.

# What You Need:

→ Turkey

01 - 5.5 lb turkey crown, skin on
02 - 2 tbsp olive oil
03 - 2 tsp sea salt
04 - 1 tsp freshly ground black pepper

→ Herb & Lemon Butter

05 - 7 tbsp unsalted butter, softened
06 - 2 tbsp fresh parsley, finely chopped
07 - 2 tbsp fresh thyme leaves
08 - 2 tbsp fresh rosemary, finely chopped
09 - Zest of 2 lemons
10 - 3 garlic cloves, minced

→ For Roasting

11 - 1 lemon, halved
12 - 1 onion, quartered
13 - 2 carrots, roughly chopped
14 - 2 celery sticks, roughly chopped
15 - 1 cup chicken stock

# How to Make It:

01 - Preheat the oven to 350°F (180°C) with fan or gas mark 4.
02 - In a small bowl, mix softened butter with parsley, thyme, rosemary, lemon zest, and minced garlic until fully combined.
03 - Pat the turkey crown dry, carefully loosen the skin, spread half of the herb butter beneath the skin, then rub the remaining butter evenly over the surface.
04 - Brush the turkey with olive oil, then season thoroughly with sea salt and freshly ground black pepper.
05 - Place lemon halves, onion, carrots, and celery in a large roasting pan, then set the turkey breast-side up on top.
06 - Pour chicken stock into the base of the roasting tray to maintain moisture during cooking.
07 - Roast for 1 hour and 45 minutes, basting every 30 minutes with pan juices; cover loosely with foil if the skin browns too fast.
08 - Verify that the thickest part of the breast reaches 165°F (74°C) to ensure proper cooking.
09 - Allow the turkey crown to rest covered loosely with foil for 20 minutes before carving.

# Expert Tips:

01 -
  • It looks restaurant-worthy but takes maybe 20 minutes of actual hands-on work.
  • The herb butter trick means moist meat every time, no dry disappointments.
  • You can make it a weeknight triumph or the centerpiece of a proper celebration.
  • Leftovers transform into the best sandwiches you've ever built.
02 -
  • Dry the skin thoroughly before seasoning—this is the one step that decides whether you get that beautiful crackling brown exterior or pale and steamed, so don't rush it.
  • The meat thermometer is your friend, not your enemy; it removes all the guessing and anxiety about whether it's actually done inside.
  • Basting isn't optional theater—those pan juices keep the top moist and create the most incredible caramelized crust.
03 -
  • A meat thermometer takes all the anxiety out of roasting—no more cutting into it to check, just trust the number and know you've nailed it.
  • The skin is sacred; treat it gently when you're adding the herb butter, and it rewards you with a golden, crispy finish that people remember.

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