Why You’ll Love Burnt Lemon & Thyme Butter Turkey Crown Recipe
This turkey crown recipe takes your traditional roast to the next level. The burnt lemon adds a smoky citrus note that pairs beautifully with thyme and garlic, creating an aromatic, buttery crust. With a simplified crown cut, it’s easier to cook and carve, making it perfect for holiday meals without the stress of a full bird. Whether for Christmas, Thanksgiving, or a special dinner, this turkey is sure to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 lemon
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100g salted butter, softened
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Small bunch of thyme, leaves picked
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2-3 garlic cloves, crushed
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2 tbsp olive oil
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2.5-3kg turkey crown, on the bone
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1 onion, thickly sliced
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1 carrot, thickly sliced
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1 celery stick, thickly sliced
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250ml white wine or chicken stock
Directions
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Heat the oven to 200C/180C fan/gas 6. Halve the lemon and place it cut-side down in a dry frying pan over high heat until dark and caramelised. Leave to cool.
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Mix the softened butter with thyme leaves, crushed garlic, olive oil, and the juice from the charred lemon. Season well.
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Carefully loosen the skin of the turkey crown using your fingers, then spread most of the butter under the skin and a little over the top.
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Place the onion, carrot, and celery in a roasting tin and sit the turkey crown on top. Pour the wine or stock into the tin.
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Roast the turkey for 1 hr 30 mins to 1 hr 40 mins, or until the juices run clear and the internal temperature reaches 70C.
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Rest the turkey for at least 30 mins, loosely covered with foil, before carving.
Servings and timing
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Servings: 6–8
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Prep time: 20 minutes
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Cook time: 1 hour 40 minutes
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Total time: 2 hours
Variations
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Herb variations: Substitute rosemary or sage for thyme for a different flavor profile.
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Spiced butter: Add a pinch of chili flakes or smoked paprika to the butter for a spicier twist.
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Citrus swap: Try burnt orange instead of lemon for a deeper sweetness.
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Stuffing base: Add a layer of herby stuffing beneath the turkey crown for a one-pan feast.
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Alcohol-free: Use chicken stock instead of wine for a non-alcoholic option.
Storage/Reheating
Let the turkey cool completely before storing. Keep in an airtight container in the fridge for up to 3 days. To reheat, place slices in a baking dish with a splash of stock or water, cover with foil, and warm in a 180C oven for about 15–20 minutes. You can also reheat in the microwave, though the oven helps maintain moisture and texture. Leftovers are perfect for sandwiches, salads, or turkey pie.
FAQs
What is a turkey crown?
A turkey crown is the turkey breast on the bone with the legs and wings removed, making it easier to cook and carve.
Can I prepare this turkey crown ahead of time?
Yes, you can butter and season the turkey a day in advance and keep it covered in the fridge.
Do I need to baste the turkey during roasting?
With the butter under the skin and liquid in the pan, basting is optional but can add extra moisture to the skin.
How do I know when the turkey crown is done?
Use a meat thermometer; the thickest part of the breast should read 70C. The juices should also run clear when pierced.
Can I freeze leftovers?
Yes, slice the meat and freeze it in airtight containers for up to 2 months. Defrost fully before reheating.
What can I serve with this turkey?
Classic sides like roast potatoes, cranberry sauce, Brussels sprouts, and gravy pair beautifully with this recipe.
Is it necessary to use burnt lemon?
The burnt lemon adds depth and a subtle smoky citrus note, but you can use regular lemon juice if preferred.
Can I use unsalted butter instead?
Yes, just add a bit more salt to the butter mixture to taste.
What’s the benefit of cooking on top of vegetables?
It elevates the turkey for better heat circulation and infuses the pan juices with extra flavor for gravy.
How can I make this dish halal-friendly?
Choose halal-certified turkey and use chicken stock instead of wine for a fully halal meal.
Conclusion
This Burnt Lemon & Thyme Butter Turkey Crown is a standout main course that combines ease and elegance. Whether you’re celebrating a holiday or hosting a special dinner, it offers crispy skin, juicy meat, and aromatic flavor in every bite. With make-ahead tips, variations, and straightforward instructions, it’s a reliable recipe you’ll return to again and again.
Burnt Lemon & Thyme Butter Turkey Crown
This Burnt Lemon & Thyme Butter Turkey Crown is a flavorful and elegant roast perfect for festive occasions. Infused with aromatic thyme and zesty burnt lemon butter, this turkey crown delivers crispy skin and succulent meat.
- Prep Time: 20 mins
- Cook Time: 1 hr 40 mins
- Total Time: 2 hrs
- Yield: 6-8 servings
- Category: Main
- Method: Roasting
- Cuisine: British
- Diet: Halal
Ingredients
- 1 lemon
- 100g salted butter, softened
- Small bunch of thyme, leaves picked
- 2–3 garlic cloves, crushed
- 2 tbsp olive oil
- 2.5–3kg turkey crown, on the bone
- 1 onion, thickly sliced
- 1 carrot, thickly sliced
- 1 celery stick, thickly sliced
- 250ml white wine or chicken stock
Instructions
- Heat oven to 200C/180C fan/gas 6. Halve the lemon and place cut-side down in a dry frying pan over high heat until dark and caramelised. Leave to cool.
- Mix the softened butter with thyme leaves, crushed garlic, olive oil, and the juice from the charred lemon. Season well.
- Carefully loosen the skin of the turkey crown using your fingers, then spread most of the butter under the skin and a little over the top.
- Place the onion, carrot, and celery in a roasting tin and sit the turkey crown on top. Pour the wine or stock into the tin.
- Roast the turkey for 1 hr 30 mins to 1 hr 40 mins, or until the juices run clear and the internal temperature reaches 70C.
- Rest the turkey for at least 30 mins, loosely covered with foil, before carving.
Notes
- You can prepare the butter ahead of time and refrigerate.
- Use a meat thermometer for best results.
- The burnt lemon adds a unique depth of flavor.
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 3g
- Sodium: 460mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 145mg
