I love that I can always bring the taste of festivity even for our daily dinners with this easy Turkey Crown Recipe!
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A turkey crown is a fantastic choice for a festive centerpiece or an alternative to a full turkey. It’s quicker to cook, easier to carve, and just as flavorful.
This recipe ensures a moist and flavorful turkey crown paired with a rich, homemade gravy and roasted vegetables for the perfect meal.

TIPS for the Best Turkey Crown Recipe
- Defrost thoroughly: If using a frozen turkey, ensure it is fully defrosted before cooking to avoid uneven cooking.
- Room temperature prep: Bring the turkey and butter to room temperature an hour before cooking for even roasting.
- Use a thermometer: For a perfectly cooked turkey, use a thermometer to check the internal temperature.
Personalizing the Recipe
- Add a touch of citrus by stuffing the cavity with orange or lemon slices.
- Use your favorite herb blend to customize the seasoning.
- Add a touch of spice with paprika or chili flakes for a flavorful kick.

Ingredients
Turkey Ingredients:
- Turkey Crown: The centerpiece of the meal, tender and flavorful.
- Unsalted Butter: Ensures a juicy and rich flavor.
- Salt: Balances the flavors; adjust if using salted butter.
- Seasoning: Powdered garlic, thyme, chicken seasoning, white and black pepper for a savory depth.
Roasting Tray Ingredients:
- Big Onion (halved): Adds sweetness and depth to the roasting juices.
- Carrots (quartered): Enhances the flavor of the drippings for the gravy.
- Parsnips (quartered): Adds a subtle sweetness to the base.
- Potatoes (white, sweet): Complements the turkey with hearty flavors.
- Stock (chicken or turkey): Keeps the turkey moist and provides a base for the gravy.
Gravy:
- Drippings from the pan: The flavorful essence of the roast.
- Cornstarch: Thickens the gravy to perfection.
- Stock (chicken, turkey, or vegetable): Enhances the gravy’s richness.
How to prepare Turkey Crown
Preparing the Turkey Crown:
If using a frozen turkey, defrost thoroughly. Remove the turkey and butter from the fridge an hour before cooking. Pat the turkey dry with a paper towel and keep it loosely covered.

Preheat the oven to 180°C fan / 190°C / 375°F (Gas mark 5).
Combine thyme leaves and garlic with softened butter. Divide the mixture into two portions.
Gently lift the skin from the turkey breast and rub half of the butter under the skin. Rub the remaining butter over the skin and inside the cavity.
Tie the drumettes together if attached. Place clementine slices and thyme sprigs inside the cavity.
Arrange the carrots, onions, and potatoes in the roasting tray to create a base.

Place the turkey crown on top and pour stock around the tray.
Season the turkey with black pepper. Tent foil over the turkey, securing it at the edges of the tray while leaving the ends open.

Cooking the Turkey Crown:
Place the tray in the oven. Cook covered for the recommended time based on size (e.g., 2 hours for a 2.5 kg turkey).
Thirty minutes before the end of cooking, remove the foil, baste the turkey with pan drippings, and return to the oven to brown the skin.
Check the internal temperature with a thermometer in the thickest part of the breast; it should reach 74°C / 165°F. If not, cover and cook in 15-minute increments until done.
Once cooked, let the turkey rest for 30 minutes before carving.

Making the Gravy:
- Strain the pan drippings into a jug. Let it sit for 30 minutes; skim the fat from the top.
- Mix cornstarch with cold water to form a smooth slurry.
- In a saucepan, whisk the drippings with the cornstarch mixture. Heat until thickened.
- Slowly add additional stock while whisking, then bring to a boil to thicken further. Optional: Add browning for a richer color.

Carving the Turkey Crown:
- Locate the breastbone and carve down each side to remove the breasts. Slice into desired portions.
- If drumettes are attached, remove them and carve the remaining meat from the carcass.
- Serve with roasted vegetables and plenty of gravy.

Different Methods of Cooking
- Slow Cooker: Cook on low for 4-6 hours. Brown in the oven for 15 minutes before serving.
- Grill: Roast the turkey crown on indirect heat for a smoky flavor.
- Air Fryer: Cook small crowns at 180°C for 45-60 minutes, checking frequently.

Different Methods of Serving
- Pair with roasted vegetables and cranberry sauce.
- Serve in sandwiches with leftover turkey and gravy.
- Use in salads or wraps for a lighter meal.
How to Store Leftovers Turkey Crown
Store leftover turkey in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave. Freeze for up to 3 months.
Turkey Crown: FAQs
Can I prepare the turkey crown ahead of time? Yes! Season the turkey a day before and store it in the fridge. Bring to room temperature before roasting.
What if I don’t have a thermometer? Pierce the turkey; the juices should run clear without a pink tinge.
How do I keep the turkey crown moist? Baste the turkey regularly and cover it with foil for most of the cooking time.
Can I use other herbs? Absolutely! Rosemary, sage, or parsley work well.

Perfect turkey crown
Ingredients
Turkey Ingredients
- 2 kg Turkey
- 100 grams Unsalted butter
- 1 Tablespoon Salt Skip or half if using salted butter or if any of your seasoning has salt.
Seasoning:
- 1 tbsp Powdered Garlic
- 1 tbsp Thyme
- 1 tbsp Chicken seasoning
- 1 tbsp white and black pepper
Roasting Tray Ingredients
- 1 Big Onion Cut in half
- 2 Carrots Cut into quarters
- 2 parsnips Cut into quarters
- 4 Potatoes 2 White and Sweet: Cut in half if using bigger potatoes.
- 500 ml Stock Chicken Or turkey stock
Gravy
- Leftover stock and drippings from pan
- 5 tablespoon Cornstarch
- 1000 ml Stock Chicken turkey or vegetable stock. You can substitute with any stock available to you.
Instructions
- Preheat oven to 180°C fan / 190°C / 375°F. Pat turkey dry.
- Mix butter, garlic, and thyme. Rub half under the skin and the rest over the breast.
- Arrange carrots, onions, parsnips, and potatoes in a roasting tray. Pour in the stock and season.
- Place turkey crown on top, cover with foil, and roast for 2 hours.
- Remove foil, baste, and roast uncovered for 30 more minutes until golden.
- Check internal temperature (74°C/165°F). Rest for 30 minutes before carving.
- Strain pan drippings, skim fat, and whisk with cornstarch slurry. Boil until thickened.
- Carve and serve with gravy and sides.