4Make an incision at the joint of the leg and thigh, pull it away slightly to expose the joint.
5Make an incision at the joint of the leg and thigh, pull it away slightly to expose the joint.
6Make an incision at the joint of the leg and thigh, pull it away slightly to expose the joint.
7Flip the turkey on its side and snap the leg joint back.
8Flip the turkey on its side and snap the leg joint back.
9Flip the turkey on its side and snap the leg joint back.
10Cut straight through the thigh going through the severed joint to remove the leg and thigh.
11Cut straight through the thigh going through the severed joint to remove the leg and thigh.
12Cut straight through the thigh going through the severed joint to remove the leg and thigh.
13Repeat the same process for the other leg and thigh.
14Repeat the same process for the other leg and thigh.
15Repeat the same process for the other leg and thigh.
16Stand the turkey up and make a cut on the back of the spine, then twist it back and cut around it to remove the carcass.
17Stand the turkey up and make a cut on the back of the spine, then twist it back and cut around it to remove the carcass.
18Stand the turkey up and make a cut on the back of the spine, then twist it back and cut around it to remove the carcass.
19Locate the wing joint, open it up, lay it flat on the board, and cut through it to remove the wing tip.
20Locate the wing joint, open it up, lay it flat on the board, and cut through it to remove the wing tip.
21Locate the wing joint, open it up, lay it flat on the board, and cut through it to remove the wing tip.
22Snap back the flat of the wing at the joint and cut it off.
23Snap back the flat of the wing at the joint and cut it off.
24Snap back the flat of the wing at the joint and cut it off.
25Repeat the process for the other wing.
26Repeat the process for the other wing.
27Repeat the process for the other wing.
28Turn the crown over and use a small pairing knife to cut out the wishbone by running the knife on either side of the bone.
29Turn the crown over and use a small pairing knife to cut out the wishbone by running the knife on either side of the bone.
30Turn the crown over and use a small pairing knife to cut out the wishbone by running the knife on either side of the bone.
31Firmly yank the wishbone out from the top.
32Firmly yank the wishbone out from the top.
33Firmly yank the wishbone out from the top.
34Use a spatula to gently separate the skin from the breast, taking care not to rip it.
35Use a spatula to gently separate the skin from the breast, taking care not to rip it.
36Use a spatula to gently separate the skin from the breast, taking care not to rip it.
37Chop two tablespoons of fresh thyme and set aside in a bowl.
38Chop two tablespoons of fresh thyme and set aside in a bowl.
39Chop two tablespoons of fresh thyme and set aside in a bowl.
40Crush five garlic cloves, add some salt, and make a paste using the back of a knife.
41Crush five garlic cloves, add some salt, and make a paste using the back of a knife.
42Crush five garlic cloves, add some salt, and make a paste using the back of a knife.
43Add the garlic paste to the chopped thyme.
44Add the garlic paste to the chopped thyme.
45Add the garlic paste to the chopped thyme.
46Clean the board thoroughly with salt and white wine vinegar, then sanitize it.
47Clean the board thoroughly with salt and white wine vinegar, then sanitize it.
48Clean the board thoroughly with salt and white wine vinegar, then sanitize it.
49Add 200g of softened room temperature butter to the herb mixture.
50Add 200g of softened room temperature butter to the herb mixture.
51Add 200g of softened room temperature butter to the herb mixture.
52Add 2 teaspoons of ground fennel, half a teaspoon of ground cayenne pepper, 2 teaspoons of ground coriander, and the zest of one whole lemon.
53Add 2 teaspoons of ground fennel, half a teaspoon of ground cayenne pepper, 2 teaspoons of ground coriander, and the zest of one whole lemon.
54Add 2 teaspoons of ground fennel, half a teaspoon of ground cayenne pepper, 2 teaspoons of ground coriander, and the zest of one whole lemon.
55Season generously with salt and pepper and mix everything through with a spoon, then use your hands to combine it into a butter filling.
56Season generously with salt and pepper and mix everything through with a spoon, then use your hands to combine it into a butter filling.
57Season generously with salt and pepper and mix everything through with a spoon, then use your hands to combine it into a butter filling.
58Put a little bit of the butter filling under the skin on each side of the turkey breast.
59Put a little bit of the butter filling under the skin on each side of the turkey breast.
60Put a little bit of the butter filling under the skin on each side of the turkey breast.
61Gently massage the breasts to thoroughly incorporate the butter all over.
62Gently massage the breasts to thoroughly incorporate the butter all over.
63Gently massage the breasts to thoroughly incorporate the butter all over.
64Spread any excess butter over the top of the turkey.
65Spread any excess butter over the top of the turkey.
66Spread any excess butter over the top of the turkey.
67Flip the turkey over, bring the two drumsticks together, and tie them tightly with string using a loop-de-loop method, making knots and looping around the legs multiple times.
68Flip the turkey over, bring the two drumsticks together, and tie them tightly with string using a loop-de-loop method, making knots and looping around the legs multiple times.
69Flip the turkey over, bring the two drumsticks together, and tie them tightly with string using a loop-de-loop method, making knots and looping around the legs multiple times.
70Cut off any excess string.
71Cut off any excess string.
72Cut off any excess string.
73Turn the turkey crown over and massage the breasts one last time to ensure evenness.
74Turn the turkey crown over and massage the breasts one last time to ensure evenness.
75Turn the turkey crown over and massage the breasts one last time to ensure evenness.
76Place the turkey on a tray and generously season with salt all over to dry brine overnight, uncovered, in the fridge.
77Place the turkey on a tray and generously season with salt all over to dry brine overnight, uncovered, in the fridge.
78Place the turkey on a tray and generously season with salt all over to dry brine overnight, uncovered, in the fridge.
79After 24 hours, place the turkey on a baking tray with a rack in the middle.
80After 24 hours, place the turkey on a baking tray with a rack in the middle.
81After 24 hours, place the turkey on a baking tray with a rack in the middle.
82Brush the turkey with melted butter and season generously with pepper and a little more salt.
83Brush the turkey with melted butter and season generously with pepper and a little more salt.
84Brush the turkey with melted butter and season generously with pepper and a little more salt.
85Double line the turkey with foil over the top.
86Double line the turkey with foil over the top.
87Double line the turkey with foil over the top.
88Bake in a preheated oven at 350F for approximately 3 and 1/2 hours, with the first half covered and the second half uncovered.
89Bake in a preheated oven at 350F for approximately 3 and 1/2 hours, with the first half covered and the second half uncovered.
90Bake in a preheated oven at 350F for approximately 3 and 1/2 hours, with the first half covered and the second half uncovered.
91After 1 hour of baking, baste the turkey and put it back in the oven, covered, for another 30 minutes.
92After 1 hour of baking, baste the turkey and put it back in the oven, covered, for another 30 minutes.
93After 1 hour of baking, baste the turkey and put it back in the oven, covered, for another 30 minutes.
94After a total of 90 minutes, remove the foil.
95After a total of 90 minutes, remove the foil.
96After a total of 90 minutes, remove the foil.
97Check the internal temperature, aiming for 156F.
98Check the internal temperature, aiming for 156F.
99Check the internal temperature, aiming for 156F.
100Put the turkey back in the oven for another 40 minutes, uncovered.
101Put the turkey back in the oven for another 40 minutes, uncovered.
102Put the turkey back in the oven for another 40 minutes, uncovered.
103Baste the turkey again and crank the oven up to 425F to crisp up the skin for the last 30 minutes of cooking.
104Baste the turkey again and crank the oven up to 425F to crisp up the skin for the last 30 minutes of cooking.
105Baste the turkey again and crank the oven up to 425F to crisp up the skin for the last 30 minutes of cooking.
106Give the turkey a final temperature check, aiming for 155F, with a good range between 152F and 158F.
107Give the turkey a final temperature check, aiming for 155F, with a good range between 152F and 158F.
108Give the turkey a final temperature check, aiming for 155F, with a good range between 152F and 158F.
109Let the turkey rest for about 1 hour and 20 minutes to allow the temperature to carry over.
110Let the turkey rest for about 1 hour and 20 minutes to allow the temperature to carry over.
111Let the turkey rest for about 1 hour and 20 minutes to allow the temperature to carry over.
112To carve, follow the breast bone right down with a sharp knife and gently pull away the turkey breast.
113To carve, follow the breast bone right down with a sharp knife and gently pull away the turkey breast.
114To carve, follow the breast bone right down with a sharp knife and gently pull away the turkey breast.
115Slice the turkey thick or thin as desired and serve.
116Slice the turkey thick or thin as desired and serve.
117Slice the turkey thick or thin as desired and serve.
Ingredients
10 kilos Turkey Crown
10 kilos Turkey Crown
10 kilos Turkey Crown
2 tablespoons fresh thyme chopped
2 tablespoons fresh thyme chopped
2 tablespoons fresh thyme chopped
5 garlic cloves crushed
5 garlic cloves crushed
5 garlic cloves crushed
salt
salt
salt
white wine vinegar
white wine vinegar
white wine vinegar
200 g softened room temperature butter
200 g softened room temperature butter
200 g softened room temperature butter
2 teaspoons ground fennel
2 teaspoons ground fennel
2 teaspoons ground fennel
0.5 teaspoon ground cayenne pepper
0.5 teaspoon ground cayenne pepper
0.5 teaspoon ground cayenne pepper
2 teaspoons ground coriander
2 teaspoons ground coriander
2 teaspoons ground coriander
1 whole lemon lemon zest
1 whole lemon lemon zest
1 whole lemon lemon zest
pepper
pepper
pepper
melted butter
melted butter
melted butter
Equipment
knifebowlspatulabaking trayrackfoiloven
Tips
Do not rip the turkey skin when separating it from the breast.
Clean your board thoroughly with salt and white wine vinegar after handling raw garlic to prevent flavor transfer.
The butter should be pliable, not super soft.
Tie the drumsticks together to maintain shape.
Generously season the turkey with salt and let it dry brine overnight uncovered in the fridge for crispy skin.
Use a meat thermometer to ensure the turkey reaches an internal temperature of 152F (66C) - 158F (70C) in the thickest part of the breast.
Rest the turkey for at least 1 hour after cooking; it will continue to cook due to carryover heat.
To re-crisp the skin, you can put it in the oven for 10 minutes after it's roasted.