Small Free-range Turkey Crown

Plump and tender meat, full of natural flavour

Availability: In stock

CODE: C725
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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 the beautiful Loué region of 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 natural lifestyle.
  • 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 natural cereal-based diet
  • Exclusive flock for Donald Russell
Box Contains:

    • Free-range Turkey Crown (pack weight 1 -1.35kg)

Free delivery on all orders over £80.00
Storage: Store below -18ºC.

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

Once defrosted do not re-freeze
How to cook to perfection

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.

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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