Name: Juicy Roast Turkey Crown
Cook time: 3 h 30 min
Yield: 10 servings
Ingredients: 1 turkey crown, about 4-5 kg; 200 g softened room temperature butter; 2 tablespoons fresh thyme, chopped; 5 cloves garlic, crushed; 1/2 teaspoon ground fennel; 1/2 teaspoon ground cinnamon; 2 teaspoons ground coriander; zest of 1 lemon; 1 tablespoon white wine vinegar; salt and pepper

Method

14 steps

Remove neck, giblets, wing tips, and wishbone from the turkey crown.
Snap the joint of each leg and cut through to detach the legs and thighs.
Cut out the spine and back area, then remove the wing tips.
Run a small pairing knife along each side of the wishbone and remove it.
Separate the skin from the breast gently, taking care not to rip it.
Chop 2 tablespoons of fresh thyme and crush 5 cloves of garlic with salt to make a paste.
Mix the garlic paste with the chopped thyme, 200 g softened butter, ground fennel, cinnamon pepper, ground coriander, lemon zest, salt, and pepper.
Insert the herbed butter under the skin of the turkey breast, spreading it evenly and massaging the breast.
Tie the drumsticks together with string, wrapping around the legs and back, and knot securely.
Place the turkey on a tray with a rack, season generously with salt and pepper, brush with melted butter, and cover with foil.
Roast in a preheated oven at 350°F (180°C) for about 3.5 hours, basting periodically, with half the time covered and half uncovered.
Increase oven temperature to 425°F (220°C) for the last 30 minutes to crisp the skin.
Check internal temperature aiming for 155-158°F (68-70°C), and let rest for at least 1 hour before carving.
Carve the turkey by following the breast bone and slicing the breast meat off the bone.