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Lemon and rosemary turkey crown

 6 ratings

Prep Time:10 mins

Cooking Time:120 mins

Serves:8 Adults

Lemon and rosemary turkey crown

A turkey crown is the body of the bird with the legs and wings removed - perfect if everyone likes white meat, and quicker to cook too.


  • 2kg / 4 ½ lb turkey crown
  • 3 sprigs of fresh rosemary, leaves removed and finely chopped
  • 2 cloves of garlic, peeled and crushed
  • Zest of 1 lemon
  • 25g / 1oz. low-fat spread


  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Add the turkey to a baking dish.
  3. In a small bowl, mix the rosemary, garlic and lemon zest with the low-fat spread, then rub all over the turkey. Wash your hands thoroughly as well as any surfaces that come into contact with raw poultry and most importantly, don't wash your turkey.
  4. Cover the turkey with tin foil and place in the oven, roast for 20 min per pound (lb) plus 20 minutes until the turkey is cooked through. If you have a meat thermometer, the thickest part of the turkey (which is the centre for a turkey crown) should read 75°C when it is safe to eat. If you do not have a meat thermometer, pierce the thickest part of the joint with a clean skewer and make sure that the juices run clear, the turkey is piping hot the whole way through and there is no pink meat left. 

What you will need

  • Baking tray
  • Chopping board
  • Chopping knife
  • Mixing bowl

Serving suggestions

Serve with honey glazed carrots and roast potatoes.

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