Roasted garlic & herb turkey crown

turkey, making a pocket. Spread most of the garlic butter all over the flesh, beneath the skin, so it completely covers the breast. Spread any remaining butter over the skin. Roast the crown for 1 hr 15 mins or up to 1 hr 30 mins, basting every 30 mins or so until golden and cooked through – a digital thermometer should read 65C when inserted into the thickest part of the breast and the juices should run clear when pierced with a knife. Rest for at least 20 mins before carving.