Description
A succulent turkey crown infused with herb butter and oranges, perfect for festive occasions.
Ingredients
Scale
- 7–8 pounds turkey crown (or breast, bone in)
- 2 tsp basil
- 7 sprigs thyme
- 3 tsp salt
- 2 slices oranges (1 is sliced)
- 1/3 cup 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.
- 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.
Notes
- Ensure the turkey is fully thawed before cooking.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Oven Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg