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method

  1. Preheat the oven to 375°F (190°C).
  2. In a food processor, pulse 4 cloves garlic with butter, green parts of green onions and tarragon to blend and season to taste. Reserve 2 Tbsp (30 mL) of this greenonion butter for the sauce. Place the white parts of green onions in an ungreased roasting pan and place the turkey crown on top. Insert the remaining garlic cloves into the cavity of the turkey crown. Using your fingers, gently create a pocket between the skin and the turkey breast and slather breast with garlic butter. Season the top of the crown and roast, covered with the lid or foil for 20 minutes.
  3. Remove the cover, reduce the oven temperature to 325°F (160°C) and cook, basting often, until turkey meat reaches an internal temperature of 175°F (80°C), about 90 minutes. Remove the turkey from the pan and place on a cutting board to rest while preparing sauce. Remove green onions from the pan and discard. Remove excess fat from the pan juices using a spoon, and place the roasting pan with the skimmed pan juices on medium heat. Add the wine and reduce by half, stirring to pull up the caramelized bits from the bottom of the pan. Add the stock and bring up to a simmer. Remove the pan from the heat and stir in the reserved 2 Tbsp (30 mL) of green-onion butter. Serve spooned over sliced turkey.