Small Free-range Turkey Crown

Plump and tender meat, full of natural flavour

Availability: In stock

£39.00
PRICE PER KILO: £32.50
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.

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 natural cereal-based diet
  • Exclusive flock for Donald Russell
Box Contains:

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

SERVINGS    
 
4-5
  Professionally shock frozen
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
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
FROM FROZEN: 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 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 loosely 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!
FROM DEFROSTED: Defrost your turkey crown slowly in the fridge for 7-10 hours per 500g - between 24 and 36 hours. If you don't have room in the fridge, you can use the polystyrene coolbox your crown arrived in. Put a couple of ice packs in with it, and keep the lid on tight. Replace the ice packs twice a day.
Pat your crown dry with kitchen paper, and allow to come to room temperature for at least 30 minutes. This helps it to cook evenly. Weigh your crown to calculate the cooking time required.
Preheat your oven to 230°C / Fan 220°C / Gas 8. Place the turkey crown in a large roasting tin, drizzle with olive oil and season with salt and pepper. Add a cup of water or wine to the tin to keep it moist during cooking. Cook the crown in the centre of the oven for 30 minutes. Reduce the temperature to 180°C / Fan 170°C / Gas 4 and continue to cook for a further 15-18 minutes per 450g (lb). Baste occasionally and be careful not to overcook!
Once cooked, let the crown rest before carving. Remove it from the oven, cover loosely with foil and rest for at least 30 minutes, to make it moist and tender all the way through. Keep any juices for the gravy.
We recommend carving along the breast bone and down the ribs to remove each breast cleanly in one whole piece. The breasts can then be easily cut across the grain into even slices. Arrange all the meat onto a warmed serving platter - job done!
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!


FROM DEFROSTED

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)
Approximate:
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

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