Burnt Lemon Thyme Butter is a delightful culinary creation that will transform your turkey crown into a flavorful centerpiece. This simple yet elegant recipe infuses zesty burnt lemon with aromatic thyme, resulting in crispy skin and juicy meat. Ideal for festive occasions, this dish not only impresses guests but also elevates your holiday meals. Let’s dive into the world of delicious flavors!

Why You’ll Love This Burnt Lemon Thyme Butter

This recipe is a game-changer for your holiday gatherings. First, it imparts a unique flavor that balances the richness of turkey. Second, the combination of charred lemon and thyme creates a savory experience, making it a perfect condiment for seafood too. Third, it’s versatile; you can use it as a grilled lemon thyme spread or a toasted lemon thyme butter for bread. Fourth, preparing this butter is straightforward, allowing for a stress-free cooking experience. Fifth, it can be made ahead, giving you more time to enjoy your celebration. Lastly, it’s gluten-free, catering to various dietary needs, making it a must-have at your table.

Ingredients for Burnt Lemon Thyme Butter

Gather these items:

1 lemon
100g salted butter, softened
Small bunch of thyme, leaves picked
2-3 garlic cloves, crushed
2 tbsp olive oil
2.5-3kg turkey crown, on the bone
1 onion, thickly sliced
1 carrot, thickly sliced
1 celery stick, thickly sliced
250ml white wine or chicken stock

How to Make Burnt Lemon Thyme Butter Step-by-Step

Step 1: Heat oven to 200C/180C fan/gas 6. Halve the lemon and place cut-side down in a dry frying pan over high heat until dark and caramelized. Leave to cool.
Step 2: Mix the softened butter with thyme leaves, crushed garlic, olive oil, and the juice from the charred lemon. Season well.
Step 3: Carefully loosen the skin of the turkey crown using your fingers, then spread most of the butter under the skin and a little over the top.
Step 4: Place the onion, carrot, and celery in a roasting tin and sit the turkey crown on top. Pour the wine or stock into the tin.
Step 5: Roast the turkey for 1 hr 30 mins to 1 hr 40 mins, or until the juices run clear and the internal temperature reaches 70C.
Step 6: Rest the turkey for at least 30 mins, loosely covered with foil, before carving.

Burnt Lemon Thyme Butter: Elevate Your Turkey Crown - Burnt Lemon Thyme Butter - main visual representation

Pro Tips for the Perfect Burnt Lemon Thyme Butter

Keep these in mind:

Make sure to use fresh thyme for the best flavor.
Let your butter come to room temperature before mixing to ensure a smooth consistency.
If you have leftovers, this butter can be used in various dishes, such as roasted lemon thyme butter on vegetables.

Best Ways to Serve Burnt Lemon Thyme Butter

There are numerous delightful ways to enjoy this butter. Spread it on warm bread for a flavorful appetizer or use it as a savory lemon thyme butter recipe for your grilled seafood. It also complements roasted vegetables beautifully, enhancing their natural flavors.

How to Store and Reheat Burnt Lemon Thyme Butter

Store any leftover butter in an airtight container in the fridge for up to a week. To reheat, simply let it come to room temperature or warm it gently in a microwave. This butter is also perfect for meal prep, so feel free to make a larger batch for future use!

Frequently Asked Questions About Burnt Lemon Thyme Butter

What’s the secret to perfect Burnt Lemon Thyme Butter?

The key is to properly caramelize the lemon, intensifying its flavor, and to ensure the butter blends well with fresh herbs. Using quality ingredients like fresh thyme will elevate this dish.

Can I make Burnt Lemon Thyme Butter ahead of time?

Absolutely! You can prepare the butter a day in advance. Just store it in the fridge and let it soften at room temperature before using it on your turkey.

How do I avoid common mistakes with Burnt Lemon Thyme Butter?

Be careful not to overcook the lemon; it should be charred but not burnt. Also, ensure the butter mixture is well-seasoned before applying it to the turkey.

Variations of Burnt Lemon Thyme Butter You Can Try

For a different twist, consider adding other herbs like rosemary or basil for added flavor. You can also create a caramelized lemon thyme butter by mixing in some honey for a sweet version. This recipe is versatile, so feel free to experiment with citrus and herb combinations to find your favorite.

Burnt Lemon Thyme Butter: Elevate Your Turkey Crown - Burnt Lemon Thyme Butter - additional detail

For more delicious recipes, check out our Ciabatta Bread or try our Spaghetti with Garlic and Oil. You can also explore Mediterranean Chickpea Salad for a refreshing side dish.

Lastly, if you’re interested in the health benefits of thyme, you can read more about it here.

Burnt Lemon Thyme Butter: Elevate Your Turkey Crown

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This Burnt Lemon & Thyme Butter Turkey Crown is a flavorful and elegant roast perfect for festive occasions. Infused with aromatic thyme and zesty burnt lemon butter, this turkey crown delivers crispy skin and succulent meat.

Author: Robert
Prep Time: 30 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours 10 minutes
Yield: Serves 6-8 1x
Category: Main Course
Method: Roasting
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

1 lemon
100g salted butter, softened
Small bunch of thyme, leaves picked
2–3 garlic cloves, crushed
2 tbsp olive oil
2.5–3kg turkey crown, on the bone
1 onion, thickly sliced
1 carrot, thickly sliced
1 celery stick, thickly sliced
250ml white wine or chicken stock

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Instructions

Heat oven to 200C/180C fan/gas 6. Halve the lemon and place cut-side down in a dry frying pan over high heat until dark and caramelised. Leave to cool.
Mix the softened butter with thyme leaves, crushed garlic, olive oil, and the juice from the charred lemon. Season well.
Carefully loosen the skin of the turkey crown using your fingers, then spread most of the butter under the skin and a little over the top.
Place the onion, carrot, and celery in a roasting tin and sit the turkey crown on top. Pour the wine or stock into the tin.
Roast the turkey for 1 hr 30 mins to 1 hr 40 mins, or until the juices run clear and the internal temperature reaches 70C.
Rest the turkey for at least 30 mins, loosely covered with foil, before carving.