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Roasted Turkey Crown

Related Ingredients
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Tasting Notes

One bite of Michael Mina's brined, air-dried and slow-roasted turkey crown and you may find yourself serving this Thanksgiving-sanctioned bird several times a year.

Brining the crown not only helps tenderize the meat – it also imparts gentle seasoning and the subtle flavors of aromatic thyme and cloves, tart lemon and pungent garlic. Adding honey to the brine balances the spice of the peppercorns with mild sweetness. Rubbing butter on the crown before roasting packs in rich flavor and ensures a golden crispy skin.

Tips & Techniques

  1. Plan ahead. For best results, brine the turkey overnight and then air-dry the crown in your fridge for 24 hours before roasting. Allow time for the turkey to dry out completely and you’ll be rewarded with perfectly crispy skin. The process is long – but it’s not at all labor-intensive.
  2. Heat talk. Start cooking the crown at high heat to caramelize the butter before it melts off the turkey – then lower the oven temp to roast the crown slowly. The lower cooking temp ensures a moist, juicy bird.
  3. Basting tips. To promote a layer of flavor on the outside of the turkey breast, baste every 20 to 30 minutes by spooning the hot fat from the bottom of the pan over the breasts.

Toolbox

These tools are the ones we find especially helpful when making this dish.
  1. Digital probe thermometer. This type of thermometer can be inserted into the thickest part of a turkey breast or other piece of meat to measure its internal temperature. Some probe thermometers can be left in the meat while it’s cooking, while others are inserted after the meat is removed from the oven.

The list below includes all the equipment you’ll want to make this dish.

Large sheet pan with rack

Gloves

Digital probe thermometer

Cutting board and knife

Paper towel


Ingredients
  • Brined Turkey Crown (breasts)
  • Kosher salt and freshly ground black pepper
  • 1 cup (2 sticks) unsalted butter, softened

Serves: 8

Total Time: 3 hours

Active Time: 30 minutes

Method
  1. Preheat the oven to 450°F. Pat crown dry with paper towels. Season all over with salt and pepper, and then rub with the softened butter
  2. Place crown in roasting pan on a rack, set in the oven and roast until browned, about 10 minutes. When the crown is golden brown, turn the oven down to 325°F and continue roasting the crown until a meat thermometer inserted into the breast registers 150°F, in the middle of the breast between 1-2½ hours depending on the size of the crown. The crown will continue to cook once out of the oven. This is a wide window of time, but it really depends on the size of the crown and the oven.
  3. Remove the crown from the oven and let rest 30-35 minutes. Carve each breast off the crown by slicing crown on a piece of paper towel on a cutting board.

Here is a great way to turn this dish into a meal

Turkey crown sandwich with coleslaw

You don’t have to go to deli for an epic sandwich. Slice the turkey crown and place it on a brioche bun topped with Swiss cheese.  Toast it under the broiler and top with coleslaw dressed with Thousand Islands dressing.

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