If you're roasting a turkey crown this year, we've got all the tips you need to cook the meat perfectly for a succulent Christmas dinner centrepiece.
A turkey crown is the breast of the bird still attached to the bone with the legs and wings removed. A crown is exactly what you need to cook if you have fewer people to feed or a gathering who all like white meat.
The other advantages to a crown are that it will cook quickly and should fit in any oven – and your roasting tin. They are widely available and becoming more fashionable by the year, but price per weight does work out a bit more expensive than a whole bird.
Turkey crown cooking times
As advised by British Turkey, the temperature of your oven should be 190C/170C fan/gas 5 and the cooking time calculated as follows:
Under 4kg: 70 mins per kg
Over 4kg: 90 mins plus 20 mins per kg
Remember to weigh your turkey with any stuffing that is under the skin or bacon (or any other additions) wrapped around it and finally, to check that it is indeed cooked properly.
1.5 kg: 1 hour 30 mins plus resting at 190C/170C fan/gas 5
2 kg: 1 hour 50 minutes plus resting at 190C/170C fan/gas 5
2.5 kg: 2 hours plus resting at 190C/170C fan/gas 5
However, many turkey recipes specify a different oven temperature and if you cook the crown at a higher (see below) or lower temperature as specified by the recipe you are following, you will have to adjust the time.
For example, at 200C/180C fan/gas 6 calculate the cooking at 20 mins per 450g
You may also have to adjust the time for the type of crown you have bought, a 3kg Kellybronze turkey crown, for example, is cooked for 1.5 hours at 180C/160C fan/gas4 by which point the internal temperature should be 60C (5 degrees less than recommended but perfectly safe with a Kellybronze). It will then rise a further 5C as it rests.
How do I know my turkey crown is cooked?
Ideally you will use an oven thermometer to make this decision. Ovens vary and if you have put anything else in to cook at the same time, this can also affect the cooking time.
The internal temperature of your turkey should be 65C when it is ready. You MUST then leave it to rest for 20 minutes and it will continue cooking through. The temperature will rise to 70C as it rests, which is the recommended temperature for cooked turkey according to the Food Standards Agency. It's best to use a proper thermometer and not the red pop-out button sold with the turkey.
- 50g butter
- 1 turkey crown
How to cook a turkey crown
- Heat 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 minutes plus 20 mins per kilo or until the internal temperature reaches 60C.
- Remove the turkey from the oven and rest in a warm place for 20 minutes. Don’t cover the crown if you want the skin to stay crisp.
Top turkey crown recipes
Italian-style turkey crown
If you want a chorus of delighted 'oohs' and 'ahhs' as you bring your turkey crown to the table then look no further. This is a splendid-looking recipe and the pancetta covering the skin is beautifully crisp.
Easy turkey crown
Fuss-free and on the table in under two hours – our easy turkey crown is the one for beginners. If you’ve never cooked Christmas dinner before, you will wow your guests. Cook it with our all-in-one trimmings traybake for an even easier meal.
Moist turkey crown with chestnut truffle stuffing
Mushrooms and chestnuts make a well flavoured stuffing that helps keep the turkey meat moist for this earthy and hearty Christmas Day stunner.
Brined roast turkey crown & confit legs
Learn how to get your turkey crown beautifully moist by dry-brining it as we've done with our brined roast turkey crown & confit legs. This tenderises the meat, adds flavour and makes it extra juicy.
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Do you prefer cooking a whole turkey at Christmas or just the crown? Leave a comment below...