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top down view on garnished roast turkey crown

Herbed Butter Roast Turkey Crown (Breast)

Learn how to roast the juiciest, herbed butter flavoured turkey crown aka turkey breast. So much easier than fussing over a whole turkey!
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Course: Main Course
Cuisine: British
Keyword: turkey breast, turkey crown
Prep Time: 10 minutes
Cook Time: 1 hour 45 minutes
Servings: 8
Calories: 398kcal


  • 2.2-2.5 kg/5 lbs-5.5 lbs turkey crown(breast) with the skin and bones attached
  • 4 tbsp unsalted butter softened
  • 2 sprigs/1 tbsp fresh chopped rosemary
  • 4 sprigs/2 tsp fresh chopped thyme
  • 3-4 leaves/1 tbsp fresh sage
  • 4-5 sprigs/1 tbsp fresh parsley
  • 3 cloves garlic
  • 1 mandarin orange, zest only
  • coarse salt
  • 4-5 fresh bay leaves optional

For the garnish

  • 2-3 mandarin oranges
  • 1 pomegranate
  • rosemary, thyme
  • greenary


  • Preheat the oven to 350F/180C. Remove the turkey from its packaging and place inside a roasting pan skin side up. Remove turkey giblets from inside the turkey. Either keep them for other uses or discard. (I personally discard them. Whatever you do, don't forget to remove them!)
  • Take the herbs off their stalks and chop them, mince the garlic and zest the orange. Mix into the soft butter until well combined. Pat the turkey breast dry with paper towel. It will be impossible to spread the herbed butter over the breast if it's wet and slippery. Cover the turkey breast with the butter mixture until evenly distributed throughout, then stick the bay leaves all over. Sprinkle with coarse sea salt. Cut the zested mandarin orange in half and place both halves under the turkey breast.
  • Roast in the preheated oven for 1 hour 45 minutes or 2 hours until the internal temperature in the thickest part of the breast registers 160-165F/72C. Half hour into the cooking time, take the turkey breast out and baste with the juices from the bottom of the pan. You don't need to baste it more than once. On average, a turkey crown requires 20 minutes of cooking time per pound. If your are using a boneless crown, it will cook even faster. Check the internal temperature after one hour and adjust the timing accordingly depending on the size of your bird. Rest the turkey for 20-30 minutes before slicing.


Calories: 398kcal | Carbohydrates: 4g | Protein: 55g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 499mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 410IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 1mg