How to cook a turkey crown for Thanksgiving or Christmas is here. Moist meat when you don’t want to bake a whole sheet pan turkey this year. Use a dry rub, simple seasonings or sliced oranges placed under the skin makes a protein packed delicious holiday meal.
Are there only a few of you at home this holiday season? Only want a roasted turkey crown to feed everyone? We have been there done that and here to help you out. You can get this smaller portion just as moist and delicious baked in an oven, pressure cooker, slow cooker or air fryer turkey crown. We will share them all. (affiliate links present)
How to Cook a Turkey Crown
You may call this a breast or a crown, take your pick because they are almost the same thing. This can have a leg and or wing still attached which is the biggest difference, but they don’t always. The latter also makes it sound a bit more royal and fancy so let’s go with that shall we. 😉
You can use the directions below in the recipe card for your method of choice but we are making this one roasted in the oven. You can see how it may look below once you unwrap yours. Don’t be scared it looks a little bit different, we will walk you thru the process friends.
Roasted Turkey Crown
- 7-8 lb turkey crown or breast, bone in was used for timing
- 2 tsp basil is a nice touch
- Sprigs of fresh thyme ideally, dried can be used
- Salt and black pepper if you like
- 2 oranges, sliced and juiced
- Butter should be softened to create a spread for the skin
One of the best since you can ensure the inside is super moist while crisping the skin at the end like our Pressure Cooker Turkey Breast. You just need foil and a baking dish with high sides to get started on this.
Is Turkey Crown Better than Turkey Breast?
Like I said, there isn’t a big enough difference to say one is better than the other. Both are white meat, but you may get a bonus of making air fryer turkey wings or turkey legs attached with the crown. If your family enjoys just a bit of dark meat then you might prefer this one over the other.
I always like to try something new each year too. It gives me and my children an opportunity to work with something different and see which one we like best. Comparing the two wasn’t a huge sway either way but was fun experimenting nontheless.
How to Roast a Turkey Crown
Ok so if you cook a moist turkey every year in the oven you’re going to use the same basic method, except there will be a smaller piece. Instead of a huge roasting pan or one of those throw away aluminum ones you just need a 9×13″ pan really. Skip the bag and just use a piece of foil on top to steam the protein inside.
And then it comes to keeping it tender and the skin super flavorful. We’re going to go for the butter and herbs ya’ll. I mean I don’t know how else it gets to the state of utter YUM.
- And yes you can make this dairy free with a plant based product. (I’m there with you in a lactose free house)
You would want to use the same measurements below but use sticks that are olive oil based. Country Crock has a great variety in sticks and tubs. Believe me, the rest of your family won’t notice the difference.
Honeysuckle Turkey Crown Recipe
It doesn’t really matter what brand you use or if you just have the breast. Most all are the same, the biggest difference is if you have an extra piece attached you might need an extra 10 minutes. Cook time will vary no matter what just a little bit either way you cut it because of how thick your piece might be.
How to Keep Turkey Crown Moist
It’s all about the butter herb mix, and keeping it inside a closed pan for the majority of the bake time. A similar idea to our pressure cooker turkey breast, the steam does all the work for you. Getting right inside the middle but not allowing that steam to escape is key.
If you left it uncovered the whole time it would cook faster, that is true, but it will dry out. By the time you got the middle to reach a safe 165 F internally the skin would be really really browned. Like more than you would want it to be, and the outer meat would be dry. Trust me, this is the way to go.
How Long to Cook Turkey Crown in Oven
You’ll want to keep 2 hours set aside to get this done just right. Like I said, you’ll need to give or take about 20 minutes either way depending on how large yours is, and how hot your oven runs. Believe it or not they aren’t all the same, even if each one was set to the same 390 degrees to begin with.
At first, yes. This is the best way to keep the meat very moist. For the first hour and a half – hour and 40 minutes it should be covered tightly.
Then remove the foil for the last 20 minutes or so to get crispy turkey skin.
Yes, at the beginning for the majority of the cook time it should be covered tightly with foil to bake to moist in the center. When it reaches close to the proper internal temperature, uncover to crisp the skin if you like.
Is it better to rub turkey with butter or olive oil?
UM butter is always better. If you need a dairy free turkey rub option you can use olive oil based vegan sticks, or just olive oil like we do with turkey thighs.
How do you season a turkey crown?
There is another option available as far as the outside is concerned. If you wanted a lower calorie and fat option I would highly suggest our turkey dry rub blend. That will bring a bold sweet and savory mixture to your dish that crisps up nicely as well.
How to cook a turkey crown in the oven
- Preheat the oven to 390 degrees F. Put soft butter in a bowl and add salt, dried basil, and thyme leaves.
- Mix the butter with the herbs to make a soft spreading paste. Rinse the turkey crown and pat skin dry with paper towels. Carefully separate the skin from the breast and lift it up.
- Spread under the skin with butter, using a third of the total amount made. Slice the orange into thin slices (about 1/2 inch thick) and place under the skin.
- Four pieces will be enough, flat and then pull skin back down to cover meat.
- Brush the turkey crown all over with the remaining herb butter and salt. Place in a high side roasting tin or casserole dish. Pour 1/2 cup of water or broth in the bottom.
- Drizzle the turkey with 1/2 of your orange juiced and place the remaining sliced oranges around the breast. Carefully cover the baking dish with foil and place in the oven.
- Bake for 1 hour 30 minutes to 40 minutes, then remove the foil and bake for another 20 minutes at an increased temperature of 400 F to obtain a golden crust on top.
slow cooker option
If you wanted to let this go low and slow during the day you could follow our Slow Cooker Turkey Crown directions. To crisp at all you’d need to broil at the end though in that case.
How do you know when turkey crown is done?
Check if it is ready by removing the turkey from oven and puncturing the skin. I clear meat juice comes out, the turkey is ready. Use a meat thermometer into the thickest part and ensure it has reached a safe internal turkey temperature of 165 F.
Remove, put foil back on top to rest for 15 minutes, then lift and slice breast meat for Christmas Day. If you have a larger crowd you could cook two crowns cooking at the same time this same way. As long as both roasting trays were on the same rack it shouldn’t take any longer to do it this way.
A bit fancier, and a turkey crown recipe is definitely something different to change things up a bit for Thanksgiving or Christmas dinner for sure.
How do you store leftover turkey crown?
This isn’t any different than the whole bird. You only want to slice what is being served, leave the rest whole to stay moist. Store in a freezer bag with air sucked out in the fridge for up to 3 – 4 days. Then use our favorite all time leftover turkey recipe to use it all up!!
Turkey Crown
Equipment
- 1 casserole dish
- aluminum foil
Ingredients
- 7-8 lb turkey crown, or breast, bone in
- 2 tsp basil
- 7 sprigs thyme
- 3 tsp salt
- 2 oranges, 1 is sliced
- 1/3 c butter, softened
Instructions
- Preheat the oven to 390 degrees F. Put soft butter in a bowl and add salt, dried basil, and thyme leaves. Mix the butter with the herbs to make a soft spreading paste. Rinse the turkey crown and pat skin dry with paper towels. Carefully separate the skin from the breast and lift it up.
- Spread under the skin with butter, using a third of the total amount made. Slice the orange into thin slices (about 1/2 inch thick) and place under the skin. Four pieces will be enough, flat and then pull skin back down to cover meat.
- Brush the turkey crown all over with the remaining herb butter and salt. Place in a high side roasting or casserole dish. Pour 1/2 cup of water or broth in the bottom.
- Drizzle the turkey with 1/2 of your orange juiced and place the remaining sliced oranges around the breast. Carefully cover the baking dish with foil and place in the oven.
- Bake for 1 hour 40 minutes, then remove the foil and bake for another 20 minutes at an increased temperature of 400 F to obtain a golden crust on top.
- To check if it is ready, puncture the skin and if clear meat juice comes out, the turkey is ready. Use a meat thermometer into the thickest portion and ensure it has reached a safe temp of 165 F.
- Remove, put foil back on top to rest for 15 minutes, then lift and slice, serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
