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):

1. Unwrap, pat the skin very dry; air-chill in the fridge 4–24 hrs uncovered if you can.

2. 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):

1. Preheat 220°C (fan 200°C). Roast 15–20 mins to colour the skin.

2. Reduce to 170–180°C (fan 150–160°C) and continue until done.

   • Guide (un-stuffed): 30–35 mins per kg

3. Target temps: Thickest part of breast 74–75°C.

4. 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.