A turkey crown is the perfect alternative for smaller families who don’t have as many guests to feed, as naturally, without the legs and wings the breast is smaller. The other advantages to a turkey crown are that it will cook much quicker than a whole turkey and should fit into any oven and roasting tin. They are widely available and are becoming more and more popular among Christmas dinner cooks.
How long to cook a turkey crown
British Turkey advises the temperature of your oven should be 190C/170C fan/ gas 5 with the cooking time calculated as follows:
- Under 4kg – 20mins per kg plus an extra 70 minutes
- Over 4kg – 20mins per kgs plus an extra 90 minutes
Remember to weigh your turkey with any stuffing that’s under the skin, bacon or any other additions wrapped around it.
READ MORE: Mary Berry’s succulent Christmas turkey and gravy recipe
After it’s cooked, it is very, very important you leave your turkey to rest for 20 minutes as it will continue cooking throughout during this time.
You are advised to use a proper meat thermometer and not the red pop-out one sold alongside turkeys.
Before serving your turkey, always check the meat is steaming and piping hot throughout.
There should be no pink meat visible and when you cut into the thickest part of the crown, the juices should be running clear.