Turkey Crown

Full product description

All the best bits, less faff. Our turkey crown (breast on the bone, legs removed) roasts faster than a whole bird and carves into neat, juicy slices with crisp golden skin. Perfect when you want a showpiece without juggling timings—just season, start hot for colour, then finish gently. Serve with classic trimmings and a glossy gravy, and still have leftovers for epic sandwiches.

Why you’ll love it

Breast-on-the-bone for extra juiciness and easy carving
Quicker to cook than a whole turkey
Crispy skin, succulent meat with a simple hot-then-gentle method
Ideal for Sunday lunch, Christmas and smaller gatherings

Bird details

Turkey crown (breast on the bone), typically skin on and trussed/tied
May include wishbone for shape (helps carving if removed after cooking)
Fresh, never previously frozen (unless stated on pack)
Weight options available—pick to suit your table

How to cook (quick guide)

Prep (best results):

Unwrap, pat the skin very dry; air-chill in the fridge 4–24 hrs uncovered if you can.
Bring to room temp 30–45 mins before roasting. Rub with butter or oil and salt; tuck herb butter under the skin if you like.

Roast method (hot start, gentle finish):

Preheat 220°C (fan 200°C). Roast 15–20 mins to colour the skin.
Reduce to 170–180°C (fan 150–160°C) and continue until done.
- Guide (un-stuffed): 30–35 mins per kg
Target temps: Thickest part of breast 74–75°C.
Rest 20–30 mins loosely covered before carving.

Air fryer (small crowns):

170–175°C until 75°C internal; start with 20–25 mins per kg, check early and adjust.

Gravy tip: Deglaze the tin with stock/wine; whisk in juices and a knob of butter for shine.

If frozen: Defrost in the fridge—allow 24 hrs per 2–2.5 kg, then cook as above.

Size guide (approx. servings)

1.5–2.0 kg: 4–6 people
2.0–2.5 kg: 6–8 people
2.5–3.0 kg: 8–10 people
(Depends on appetites and side dishes.)

Serving ideas

Herb butter & bacon lattice over the crown; serve with roasties and greens
Citrus & thyme with a pan gravy and cranberry relish
Garlic–sage butter under the skin; finish with a honey–mustard glaze
Leftovers: club sandwiches, pies, pasta bakes and brothy noodle bowls

Storage & handling

Keep refrigerated below 5°C
Cook within 1 day of opening
Suitable for home freezing (if fresh): freeze on purchase day; defrost in the fridge and use within 24 hours of defrosting
Avoid cross-contamination; wash hands and equipment after handling raw poultry

FAQs

Why choose a crown over a whole bird?
Faster cook, simpler carving and breast-focused portions—great for smaller gatherings.

How do I keep it moist?
Butter under the skin, don’t overcook, and rest well before carving.

Stuff or not?
Best roasted unstuffed for even cooking—bake stuffing separately.

Can I spatchcock it?
Not needed—crowns already cook evenly. Just start hot, then finish gently.