Juicy Herb & Butter Turkey Crown Roast
My recipe for oven-roasted turkey crown roast includes an herbed butter rub and fresh orange for juicy and flavorful breast meat that is never bland.
Servings: 6
Calories: 858kcal
Ingredients
- 7.5 lbs turkey crown roast
- 2 teaspoons dried basil
- 8 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 oranges
- ½ cup butter unsalted
- 3 teaspoons salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400° Fahrenheit. Put softened room temperature butter in a bowl and add the salt, dried basil, and thyme leaves. If the crown roast is brined — do not add any additional salt.
- Mix the butter thoroughly with the herbs to make a soft spreading paste.
- Carefully separate the skin from the breast and lift it up. Watch for tears, they can easily happen. This is easier on a room temperature turkey, the skin should also be patted dry.
- Spread with butter getting it completely underneath the skin, using about a third of the total amount.
- Slice an orange into thin slices and place under the skin. Four pieces should be enough.
- Carefully fold back the turkey skin. Spread the crown all over with the remaining herbed butter.
- Place more slices of fresh orange on top of the roast. Carefully cover the turkey with foil and place in a roasting dish. I also like to first cover the roast with parchment paper and then cover with aluminum foil
- Pour one cup of water into roasting dish and then add orange juice into the water from the remaining oranges. Place in the oven.
- Bake until the internal temperature reaches 140° degrees F 9about 1.5 hours) then remove the foil and bake for another 20 minutes at 400° Fahrenheit until internal temperature reaches 160° and the skin has obtained a golden crispy crust.
- Rest turkey loosely tented and sealed underneath foil for 30 minutes before slicing and serving.
Notes
- Dry-brine your turkey crown roast for at least 24 and up to 72 hours. Simply liberally sprinkle the flesh and then leave uncovered in the refrigerator. If brining for longer than 24 hours, cover your roast so that it does not dry out. Make sure you do not add any additional salt if brining.
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Store leftovers covered in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
Calories: 858kcal | Carbohydrates: 10g | Protein: 112g | Fat: 44g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 343mg | Sodium: 2309mg | Potassium: 103mg | Fiber: 1g | Sugar: 4g | Vitamin A: 638IU | Vitamin C: 25mg | Calcium: 36mg | Iron: 1mg
