Gordon Ramsay Turkey Crown saved my holiday sanity more times than I can count. The first time I tried to roast a whole turkey, I practically cried in front of my oven — dry breast, raw thighs, total meltdown. Then I discovered the magic of a turkey crown: all the best white meat, none of the wrestling with wings and legs. Inspired by Gordon’s Christmas special, I perfected a simple method that gives you tender, succulent meat with a golden, buttery skin every single time. So if you want to be the calm hero of your holiday dinner (and sneak leftovers for sandwiches), this is your bird.
Why Gordon Ramsay Turkey Crown Works & Where Most Go Wrong
- Even cooking: No overcooked breast and undercooked legs — it’s just the crown.
- Herb butter under the skin: Gordon’s signature move that bastes from the inside out.
- Rest time is holy: Skipping the rest makes even a perfect crown dry out fast.
- Wrong oven temp: Too hot equals scorched skin and dry meat. Trust the moderate roast.
- No basting plan: If you forget to baste, you risk bland turkey. I never skip it — timer on my phone!
What Gordon Ramsay Says About Turkey Crown
Gordon keeps it simple but luxurious: he slathers a compound herb butter under the skin, seasons well, and roasts with aromatics like garlic and lemon. He always rests it generously before carving, letting all those buttery juices soak right back in.
How I Make Gordon Ramsay Turkey Crown My Way
I follow Gordon’s buttery approach but I sneak in a tiny twist: I mix a spoonful of Dijon mustard into the herb butter — it gives the turkey crown a subtle tang and keeps the butter super fragrant. I also roast mine on a bed of onions and lemons so the drippings make an instant gravy base. If you love this, check out my Gordon Ramsay Mashed Potatoes Recipe — the perfect sidekick.
Ingredients For Gordon Ramsay Turkey Crown (with my notes)
- 1 turkey crown (approx. 5–6 lbs) — fresh if possible.
- 1 stick (½ cup) unsalted butter, softened — room temp makes it easier to spread.
- 1 tbsp Dijon mustard — my secret kick.
- 2 garlic cloves, minced
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- Zest of 1 lemon
- Salt and black pepper, to taste
- 1 onion, sliced
- 1 lemon, sliced
- 1 cup chicken stock — for basting and gravy.
How To Make Gordon Ramsay Turkey Crown Step By Step
1️⃣ Prep the oven — Preheat to 375°F (190°C). Pat the turkey crown dry with paper towels.
2️⃣ Make the herb butter — In a bowl, mash together softened butter, Dijon mustard, minced garlic, rosemary, thyme, lemon zest, salt, and pepper.
3️⃣ Loosen the skin — Gently run your fingers under the turkey skin to create a pocket over the breast meat. Be careful not to tear it.
4️⃣ Stuff with butter — Push the herb butter under the skin, then rub any leftover all over the outside.
5️⃣ Set up the roasting tray — Scatter sliced onion and lemon on the bottom of a roasting tray. Place the turkey crown on top, breast side up.
6️⃣ Roast and baste — Pour chicken stock into the tray. Roast for about 1 hour 45 minutes to 2 hours, basting every 30 minutes with the pan juices.
7️⃣ Check doneness — The internal temp should hit 160°F (71°C) at the thickest part. If needed, tent with foil if the skin browns too fast.
8️⃣ Rest and carve — Remove from oven, loosely cover with foil, and let rest 20–30 minutes before carving.
Gordon Ramsay Turkey Crown
Rate this RecipeIngredients
Equipment
Method
- Preheat oven to 375°F (190°C) and pat turkey crown dry.
- Mix butter, Dijon mustard, garlic, rosemary, thyme, lemon zest, salt, and pepper in a bowl.
- Loosen the skin over the breast and spread herb butter under and over the skin.
- Place sliced onion and lemon in a roasting tray. Set turkey crown on top, breast side up.
- Pour chicken stock into the tray. Roast for 1 hr 45 min–2 hr, basting every 30 min.
- Check that internal temp reaches 160°F (71°C). Tent with foil if browning too fast.
- Remove from oven, cover loosely with foil, and rest for 20–30 min before carving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!What I Got Wrong (And How I Fixed It)
First time? I was so scared of dry turkey that I drowned it in stock — result: soggy skin and bland meat. Now, I stick to a moderate amount of liquid and baste regularly instead. Also, I once skipped the mustard — never again. It brings everything together.
Pro Tips That Change The Game For Gordon Ramsay Turkey Crown
- Room temp butter is non-negotiable — spreads under the skin like a dream.
- Don’t rush the rest — 20–30 minutes is the secret to juicy slices.
- Baste like you mean it — every 30 minutes locks in flavor and color.
- Roast on aromatics — onions and lemons keep the bottom flavorful.
- Use leftovers for sandwiches — or chop and toss into a creamy pie filling.
Variations That Actually Hold Up For Gordon Ramsay Turkey Crown
- Garlic & herb twist: Add minced sage and parsley to the butter.
- Spicy rub: Mix smoked paprika and chili flakes into the butter for a kick.
- Citrus lover: Swap lemon zest for orange zest for a sweeter note.
- Low-carb option: Serve slices with a cauliflower mash instead of potatoes.
How To Store & Use Leftover Gordon Ramsay Turkey Crown
Wrap leftover slices tightly in foil or an airtight container with a splash of leftover pan juice to keep them moist. Store in the fridge up to 4 days or freeze for 2 months. Leftovers make killer sandwiches, pot pies, or even turkey noodle soup.
FAQs
Q: How long does it take to cook a Gordon Ramsay Turkey Crown?
A: For a 5–6 lb crown, about 1 hour 45 minutes to 2 hours at 375°F (190°C).
Q: Should I cover my turkey crown when roasting?
A: Not at first — but tent with foil if the skin browns too quickly.
Q: How do I keep a turkey crown moist?
A: Butter under the skin, regular basting, and a good rest time are key.
Q: Can I stuff a turkey crown?
A: Technically yes, but Gordon prefers it unstuffed for even cooking. Stuff the cavity underneath with aromatics only.
From My Kitchen To Yours
I promise, once you roast a Gordon Ramsay Turkey Crown my way, you’ll never stress over a dry holiday bird again. Let me know how yours turns out — happy feasting!
