Turkey Crown

Medium Free-range Turkey Crown

Plump and tender meat, full of natural flavour
OFFER CODE: courier20
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Don’t need a whole turkey? Prefer the white meat? Our Turkey Crown provides the ideal solution. Sourced, like our whole turkeys, from France where the farmers are passionate about welfare and quality. This turkey is full of proper old-fashioned flavour from the birds’ slow-growing breed and Farm-assured lifestyle.

Did you know; you can save time by cooking these Turkey Crowns from frozen?
Watch the video guide here. Full instructions are also provided with your delivery; all you need is a meat thermometer!
  • NEW! Turkey Crown can be cooked from frozen – full instructions provided
  • Succulent, tender turkey breast left on the ribcage
  • No waste – just the tender, white meat
  • Naturally plump, slow-grown turkey with an old-fashioned flavour
  • Fed on an all-natural cereal-based diet
  • Exclusive flock for Donald Russell
Box Contains:

    • Medium Free-range Turkey Crown (pack weight 1.35 -1.65kg)

  Professionally shock frozen
Storage: Store below -18ºC.

Defrost: Defrost in fridge overnight and use within 48 hours.

Once defrosted do not re-freeze
Nutritional Values (Typical per 100g)
Energy: 500 kJ / 118 kcal, Fat: 2.4g, of which Saturates: 0.6g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 24.2g, Salt: 0.1g

To download our printable turkey cooking guide Click Here


To cook this turkey crown from frozen, we recommend using a digital meat thermometer - check our website or ask our advisors if you need one.

Weigh your crown to calculate your cooking time - it needs approximately 30-35 minutes per 450g (lb). We also suggest you sit it at room temperature for 20 minutes before cooking - this makes it easier to unwrap. Once it's cooked, rest rest it for at least 30 minutes, to make it even more juicy. Add all these times together and work backwards from when you want to serve up, to see when to switch your oven on.

When you're ready to go, preheat the oven to 220°C / Fan 200°C / Gas 7, and place an oven shelf in the bottom third. Remove your crown from the freezer and sit in its packaging for 20 minutes at room temperature. Unwrap your crown and place it on top of a roasting rack inside a roasting tray. Drizzle with olive oil and season with salt and pepper.

Cook for 1 hour, trying not to open the oven door or let out too much heat.
After this time the crown should be starting to turn golden.

Carefully take your crown out of the oven, closing the door to retain the heat, and do your first temperature check. Insert the temperature probe into the meatiest part of the breast, leaving it in place for at least 10 seconds to get an accurate reading. If it reads below 74°C (it almost certainly will at this stage), it needs further cooking.

Add a couple of glasses of liquid to the tray - white wine, chicken stock or water, according to taste. Drizzle with a little more olive oil and return to the oven.

Repeat the temperature test every 10-15 minutes after that - if it's close to 74°C, check it sooner. Remember, all ovens vary! If the crown is getting too
brown, cover loosely with tinfoil. For the final temperature test, check a few places on the breast, including close to, but not touching, the bone.

When each point reaches 74°C, remove the crown from the oven, cover loosley with tinfoil and leave to rest in a warm place for at least 30 minutes before
carving. Use this time to complete your veg and gravy.

Pour yourself a glass of something tasty, serve up, and enjoy!


1 Defrosting
Thaw your turkey crown in the fridge.
Defrosting time: 7-10 hours per 500g equals a defrosting time of approximate 24 hours.

2 Prepare
Before cooking, thoroughly rinse your defrosted crown and gently pat dry with kitchen paper. Allow to come to room temperature for at least 30 minutes - this will help with even cooking.
Place the Crown in a large roasting tin and drizzle with olive oil, and season generously with salt and pepper. Add half a cup of water to the tin; this will keep the meat moist during cooking.

3 Cooking temperatures and times.
Weigh your Crown to calculate the exact cooking time required.
1. Preheat oven (non-fan assisted) to 230ºC/Gas 8
2. Cook for 30 minutes
3. Reduce oven temperature to 180º/360ºF/Gas 4
4. Cook for further 15-18 minutes per 450g (lb)
30-45 Minutes Small Crown
45-60 Minutes Medium Crown
Be careful not to overcook as this will make the meat dry and tough!

Chef's tip: To keep the meat moist and to enhance the roasting flavours, baste with butter 2-3 times during the cooking time.

How to test when your turkey is ready:
Insert a meat thermometer, when it reads 65-70ºC you know it's cooked.

4 Resting
Once your Crown is cooked it is vitally important to let it rest. Remove the Crown from oven, tent loosely with foil and rest for a minimum of 10 minutes.
Resting is as important as cooking, as it allows the meat to become moist and tender all the way through. Reserve any juices to make your gravy.

To watch our How to Cook Turkey video Click Here

To watch our How to Carve Turkey video Click Here

You can rest your bird in a warm oven (without fan) at 60ºC for up to 60 minutes. This will allow you time to get all your trimmings and accompaniments ready and will reduce the stress.
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