Now, you don’t want a bland crown. That would be a tragedy. Rub it all over with softened butter or a glug of good olive oil. Don’t be shy. Get under the skin too if you can—gently slide your fingers between the skin and the meat to create little pockets. It feels a bit weird, like giving the turkey a high-five from the inside.
Sprinkle generously with salt, black pepper, and your favourite herbs. Thyme, rosemary, and sage are the dream team. Think of it as a spa treatment for the bird. A few smashed garlic cloves and a halved lemon stuffed into the cavity (where the bones are) will steam aromatic magic from the inside out.
