Cooking Instructions For A Turkey Crown How To Cook The Best Recipe (2024)

FAQs

How to cook a perfect turkey crown? ›

Heat the oven to 190C/170C fan/gas 5. Smear the butter all over the turkey crown and season all over with salt and pepper. Put in a roasting tin skin-side up and roast for 70 mins plus 20 mins per kg, or until the internal temperature reaches 65-70C. Remove the turkey from the oven and rest in a warm place for 20 mins.

Cook the turkey upside down so the juices run through the breast meat, resulting in the juiciest roast you'll ever dream of. Simply turn the turkey over for the last 40 minutes to get that incredible golden skin too. When you turn it over, show the crown some love and baste it with the pan juices.

Lift up the skin of the turkey with your fingers and separate it from the flesh. Divide the herb butter and spread it under the skin. Season well, place in a roasting tin. Cook the crown for 15 minutes, then reduce the heat to 180C/160C Fan/Gas 4 and cook the turkey for 1½ hours, or until the juices run clear.

Cover the turkey crown in foil and roast for 60 minutes. The foil will help keep the breast meat juicy and stop the skin browning too soon and burning before the meat is cooked. After 60 minutes, remove the turkey from the oven and remove the foil. Baste the turkey with the juices you find at the bottom of the tin.

If you are cooking a small turkey, a boned and rolled turkey, or a turkey crown you can use our Turkey cooking time calculator. Otherwise, preheat the oven to 180°C / 350ºF / Gas Mark 4 and allow 20 min per pound (lb) plus 20 minutes.

If you are cooking a turkey crown or a boned and rolled turkey the thickest part is at the centre of the joint. You can use a digital or dial meat thermometer. The turkey is fully cooked when the temperature reaches 75ºC. Always make sure you wash the meat thermometer thoroughly afterwards.

Never wash your turkey or other poultry – this is because harmful bacteria can splash onto worktops, dishes and other foods. Thorough cooking is the only way to destroy any harmful bacteria. Always clean worktops, chopping boards, dishes and utensils thoroughly after they have touched raw meat or poultry.

Roast for 1hr and 40 minutes, removing from the oven every 30 minutes to baste the juices back onto the turkey crown with a basting tool or brush. If your turkey is browning on the outside too quickly, loosely cover with foil until the total roasting time is complete.

Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125°F, about 3 hours. Remove foil; raise oven heat to 400°F. Continue roasting, basting occasionally, until thigh reaches 180°F, 45 to 60 minutes more.

Preheat the oven to 180ºC/350ºF/gas 4 and season the crown and legs with sea salt and black pepper. 8. As a guide, you want to cook a stuffed higher-welfare bird for 25 to 30 minutes per kilo, and a standard bird for 35 to 40 minutes per kilo.

Why is my turkey crown tough? ›

Of course the longer the turkey is cooked, the more the proteins are denatured and the meat gets tougher. Connective tissues are not digestible and are too tough to bite through before they are cooked. After the cooking process, the collagen tripe helices are destroyed and the collagen becomes soft gelatin.

To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.

In this recipie, we have covered the turkey crown in foil for most of the cooking time to help the meat to stay moist. Some recipes also add water to the roasting tray.

Drier, leaner meats benefit from brining, so try this method with turkey crowns and breasts as well.