How to Cook a Juicy, Flavorful Turkey Crown for Your Holiday Feast

The holidays are a time for gathering with friends and family and enjoying delicious meals together. For many, the centerpiece of a holiday feast is a golden brown turkey, roasted to perfection. But cooking a whole turkey can be intimidating, and often leaves lots of leftovers. An excellent alternative is a turkey crown – also called a turkey breast.

A turkey crown contains only the white meat section of the breast with the wings and legs removed. This makes it quicker to cook easier to carve, and results in less waste for a small holiday gathering. With a few simple techniques, you can roast a moisture, flavor-packed turkey crown that looks and tastes amazing.

Benefits of Cooking a Turkey Crown

Cooking a turkey crown has several advantages over roasting a whole bird:

• Less expensive – Contains only the prized white breast meat, so costs less per pound than a whole turkey.

• More manageable size – Roughly half the size of a whole turkey a crown is less intimidating for novice cooks.

• Cooks faster – The breast cooks more quickly than the legs and thighs. A crown roast in about half the time of a whole turkey.

• Easier to carve – With no legs or wings attached, a crown is much simpler to carve.

• Less waste – No wings, legs and back mean less uneaten leftovers after the meal.

• Just white meat – Satisfies guests who prefer only the tender breast meat.

Picking the Perfect Turkey Crown

When selecting your turkey crown, keep these tips in mind:

• Weight – Choose the right size crown for your guest list. Allow 8-10 oz per person, slightly more if you want leftovers. A 3 lb crown feeds 3-4, a 6 lb crown feeds 6-8.

• Quality – Opt for a higher-welfare, free-range, or organic turkey for better flavor. The label should indicate no antibiotics or hormones were used.

• Frozen vs. fresh – A frozen crown takes 1-2 days to thaw in the fridge so plan ahead. But frozen often costs less and works just as well.

• With bone or boneless – Bone-in crowns are juicier and look lovely whole, but boneless are easier to carve. Either works fine.

Prepping Your Turkey Crown

Proper prep ensures your crown roasts evenly and absorbs all the delicious flavors.

• Thaw completely – For frozen crowns, allow 1-2 days thawing in the fridge. Keep on a rimmed tray to catch drips.

• Remove giblets – Check both cavities for the bag of giblets and neck. Reserve for gravy.

• Dry thoroughly – Pat the skin extremely dry with paper towels. This helps it crisp up.

• Loosen skin – Gently loosen the skin from the breast meat with your fingers, without fully detaching it.

• Brush with oil or butter – Use your hands to gently rub oil or butter under and over the skin. This keeps the meat juicy and aids browning.

• Season generously – Sprinkle kosher salt and pepper inside the cavities and all over the skin.

• Stuff lightly – Spoon your favorite stuffing or aromatics like lemon, garlic and herbs into the neck cavity.

• Let sit – After seasoning, allow the crown to rest for 30 minutes or even overnight in the fridge so flavors penetrate.

Roast Your Way to Success

Follow these simple roasting steps for a picture-perfect, mouthwatering turkey crown:

• Heat oven to 425°F – Use a high temp at first to brown and crispy the skin. Place turkey on a rack in a roasting pan.

• Roast uncovered for 30 minutes – The initial high heat gives great color. Baste with pan juices 2-3 times.

• Reduce temperature to 325°F – Lowering the temp prevents overcooking.

• Cover with foil, roast 1-1/2 hours more – Preventing drying out. Continue basting every 20-30 minutes.

• Uncover last 20 minutes – Removes foil so skin crisps again at end. Watch closely to avoid burning.

• Check temperature – Use a meat thermometer to gauge doneness. Breast should reach 165°F.

• Let rest 20-30 minutes – This allows juices to reabsorb for a juicy, tender crown.

• Carve and serve – Use an electric knife or very sharp blade to slice. Dig in and enjoy!

Flavor Boosting Ideas

Don’t be afraid to try these easy ways to infuse your crown with delicious flavor:

• Coat with a savory herb butter under and atop the skin. Garlic, rosemary, thyme and sage are perfect.

• Rub the skin with spices like smoked paprika, chili powder, cumin or curry.

• Stuff the cavity with aromatics – lemons, garlic, onions, apples or celery.

• Brine the breast overnight in a saltwater solution to improve moisture and taste.

• Layer bacon over the crown for a smoky, salty flavor that seeps into the meat.

• Baste frequently with pan drippings, stock, wine or fruit juices to keep it super moist.

Is Your Turkey Crown Done?

With a whole turkey, it can be tricky to judge when the breast and thighs are fully cooked. But with a crown you only need to monitor the breast. There are two easy ways to check for doneness:

• Use a meat thermometer – Insert into thickest part of breast. It’s done at 165°F.

• Cut into thickest area – Juices should run clear with no traces of pink.

Once done, always let your crown rest at least 20 minutes before carving. This allows the juices to reabsorb so your turkey doesn’t dry out.

Master Carving with Ease

Carving a boneless crown is simple since there are no legs or wings attached. For a bone-in crown:

• Cut straight down either side of the breastbone to remove each half.

• Cut crosswise into 1/4-1/2 inch thick slices.

• Arrange slices neatly on a platter and spoon over pan juices for added moisture.

Creative Ways to Use Leftovers

Leftover turkey breast meat is versatile for all kinds of dishes:

• Toss with noodles or rice for a quick turkey stir-fry.

• Pair with BBQ sauce for sloppy joes or sandwiches.

• Make turkey tetrazzini, a creamy turkey casserole.

• Use in place of chicken in soups, salads, wraps, and more.

• Dice or shred for