Honestly, butter is your best friend here. You want the skin to be crispy and the meat to be moist. A dry turkey crown is a crime against humanity.
So, grab a stick of softened butter. Mash it up with some salt, pepper, and maybe a crushed clove of garlic. This isn’t rocket science; it’s butter science.
Now, get your hands in there. Gently lift the skin from the breast—like you’re tucking it into a tiny, poultry sleeping bag—and spread half the butter underneath. Then, slather the rest all over the outside. Don’t be shy. The turkey will thank you.
The Prep Work That Changes Everything
Let the crown sit out for about 30 minutes before it goes in the oven. Cold meat fights the heat. A room-temperature bird cooks evenly.
While you wait, preheat your oven to 190°C (375°F). And for the love of all that is holy, truss the crown. Tie the legs together with kitchen string. It makes the thing look like a football, which helps it cook uniformly. No weird, burnt wing tips here.
Place it on a rack inside a roasting tin. This lets air circulate underneath, so the bottom doesn’t get soggy. Soggy bottoms are for pies, not turkeys.
