# Juicy Turkey Crown

This recipe shows you how to cook a turkey crown on the bone to achieve a crispy skin and a juicy breast for the holidays.

- Total time: 210 min
- Cuisine: British
- Category: Dinner
- Language: en

## Ingredients

- 10 kilos Turkey Crown
- 2 tablespoons fresh thyme chopped
- 5 garlic cloves crushed
- salt
- white wine vinegar
- 200 g softened room temperature butter
- 2 teaspoons ground fennel
- 0.5 teaspoon ground cayenne pepper
- 2 teaspoons ground coriander
- 1 whole lemon lemon zest
- pepper
- melted butter

## Instructions

1. Take out any neck or giblets from the turkey.
2. Make an incision at the joint of the leg and thigh, pull it away slightly to expose the joint.
3. Flip the turkey on its side and snap the leg joint back.
4. Cut straight through the thigh going through the severed joint to remove the leg and thigh.
5. Repeat the same process for the other leg and thigh.
6. Stand 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.
7. Locate the wing joint, open it up, lay it flat on the board, and cut through it to remove the wing tip.
8. Snap back the flat of the wing at the joint and cut it off.
9. Repeat the process for the other wing.
10. Turn the crown over and use a small pairing knife to cut out the wishbone by running the knife on either side of the bone.
11. Firmly yank the wishbone out from the top.
12. Use a spatula to gently separate the skin from the breast, taking care not to rip it.
13. Chop two tablespoons of fresh thyme and set aside in a bowl.
14. Crush five garlic cloves, add some salt, and make a paste using the back of a knife.
15. Add the garlic paste to the chopped thyme.
16. Clean the board thoroughly with salt and white wine vinegar, then sanitize it.
17. Add 200g of softened room temperature butter to the herb mixture.
18. Add 2 teaspoons of ground fennel, half a teaspoon of ground cayenne pepper, 2 teaspoons of ground coriander, and the zest of one whole lemon.
19. Season generously with salt and pepper and mix everything through with a spoon, then use your hands to combine it into a butter filling.
20. Put a little bit of the butter filling under the skin on each side of the turkey breast.
21. Gently massage the breasts to thoroughly incorporate the butter all over.
22. Spread any excess butter over the top of the turkey.
23. Flip 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.
24. Cut off any excess string.
25. Turn the turkey crown over and massage the breasts one last time to ensure evenness.
26. Place the turkey on a tray and generously season with salt all over to dry brine overnight, uncovered, in the fridge.
27. After 24 hours, place the turkey on a baking tray with a rack in the middle.
28. Brush the turkey with melted butter and season generously with pepper and a little more salt.
29. Double line the turkey with foil over the top.
30. Bake in a preheated oven at 350F for approximately 3 and 1/2 hours, with the first half covered and the second half uncovered.
31. After 1 hour of baking, baste the turkey and put it back in the oven, covered, for another 30 minutes.
32. After a total of 90 minutes, remove the foil.
33. Check the internal temperature, aiming for 156F.
34. Put the turkey back in the oven for another 40 minutes, uncovered.
35. Baste the turkey again and crank the oven up to 425F to crisp up the skin for the last 30 minutes of cooking.
36. Give the turkey a final temperature check, aiming for 155F, with a good range between 152F and 158F.
37. Let the turkey rest for about 1 hour and 20 minutes to allow the temperature to carry over.
38. To carve, follow the breast bone right down with a sharp knife and gently pull away the turkey breast.
39. Slice the turkey thick or thin as desired and serve.

## Equipment

- knife
- bowl
- spatula
- baking tray
- rack
- foil
- oven

## 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.

## Source

- Original video: https://youtu.be/l2sMGFk17Go?si=S5tAUVAD8tfVzgg1
- Recipe page: https://www.cliprecipe.com/recipe/8fca7b39-9ae2-4e1c-a209-7acaa9b0af68
- Extracted: 2025-12-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt