Turkey Crown copy

Sage and onion butter-basted turkey crown

  • serves 6
  • Easy

Make our easy turkey crown for a Christmas centrepiece. This herb butter will keep the white turkey meat extra juicy and it can be on the table in just 2 hours for a fuss-free Christmas


Try this easy turkey crown, then check out our roast turkey, turkey gravy, roast turkey breast and more Christmas turkey recipes.

A turkey crown is the breast meat of the turkey, left on the bone. The legs and wings have been removed so it cooks much more quickly and is a great choice if your family are all white-meat lovers.



  • turkey breast crown 2-3kg
  • echalion shallots 2 small, roughly chopped
  • butter 100g, softened
  • sage a handful of leaves
  • onion 1 large, cut into thick slices
  • carrots 2, halved lengthways
  • celery 2 sticks, halved
  • red wine 500ml
  • port 4 tbsp
  • strong chicken stock 300ml
  • plain flour 1 tbsp mashed with 1 tbsp of softened butter
  • redcurrant jelly 2 tbsp


  • Step 1

    Take the turkey crown out of the fridge an hour before you want to start cooking. Weigh the crown and calculate the cooking time at 20 minutes per kg, plus 1 hour (so a 2kg crown will take 1 hour 40 minutes; a 3kg crown will take 2 hours). Heat the oven to 190C/fan 170C/gas 5.

  • Step 2

    To make the herb butter, whizz the shallots, butter, sage and some seasoning in a small food processor. Starting from the fattest end of each breast, start to wiggle your fingers in between the skin and the flesh until you have a large pocket on either side. Push and spread the butter into the pockets then smooth down the skin.

  • Step 3

    Scatter the vegetables on the bottom of a roasting tin and drizzle with a little oil. Season and toss. Sit the crown on top, then roast for your calculated time until the skin is golden and the meat is cooked through (to check, pierce the thickest part of the breast with a skewer – the juices should run clear). Take the crown out of the tin onto a large platter and leave to rest, covered with foil, for at least 30 minutes before carving.

  • Step 4

    Tip all the vegetables and juices from the roasting tin into a large pan with the red wine, port and stock. Boil until the liquid reduces by 2/3, skimming off any fat that rises to the surface.

  • Step 5

    Strain the liquid into a jug then pour back in the pan. Bring back to a simmer then add the flour and butter mixture a little at a time and whisk into the liquid. Simmer for another 3-4 minutes until thickened a little, then stir in the redcurrant jelly and simmer, stirring for a couple of minutes until the jelly melts. Serve with the turkey.

Discover our best turkey crown recipes here...

Italian-Style Turkey Crown Recipe with Butter

Nutritional Information

  • Kcals 613
  • Fat 23.7g
  • Saturates 12.2g
  • Carbs 9.2g
  • Sugars 6.4g
  • Fibre 0.7g
  • Protein 72g
  • Salt 1.2g