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British Free-range Bronze Turkey Crown

Defrosting guidelines: it is important to allow at least 12-14 hours per kg for this to defrost in refrigeration.
Regular Price £90.00 As low as £90.00
Best value
(price per kg)
Weight: 2Kg (Serves 5-7)
An exquisite British free-range Bronze Turkey Crown, meticulously slow-grown and hand-prepared for easy carving on your dinner table. This traditional festive centrepiece boasts a succulent texture and rich flavour.

Cooking Instructions:
Please ensure you allow 12 hours for every kilogram of meat when defrosting your bird.

Cooking guidelines from defrosted. remove all packaging.

Make sure the crown is fully defrosted prior to cooking. If you have a meat thermometer, probe to check the thickest part of the breast is above 0°c. before allowing it to reach room temperature.

Pat dry with kitchen paper then weigh to calculate the cooking time it may be heavier than weight stipulated. At least 30 minutes before cooking pre-heat the oven to 180°c / 160°c fan / gas mark 4.

Place the crown in a large roasting tin breast side up and season with salt and pepper. Add 250ml of water into the roasting tin. This is to catch the juices from the crown and to make the gravy. If desired, add a few of your favourite vegetables around the crown.

We recommend not to cover the joint with tin foil as this results in a steamed skin rather than an oven roasted one.

Cook the turkey in the centre of the preheated oven using the timings guide below.

Check halfway through the cooking time and regularly after that as the timer may pop prior to the guide on timings.

The pop-up timer we've inserted in the breast will pop up when the bird has reached 65°C.

When the timer has popped removed the turkey from the oven and rest somewhere warm for at least 30 minutes. You must ensure that the thickest part of the breast has maintained a core temperature of at least 65°C for a minimum of 10 minutes.

To check the turkey is cooked & piping hot throughout use a digital meat thermometer, or pierce at the thickest parts of the breast with a skewer. The juices must run clear.

Once the joint is cooked & piping hot throughout allow to stand at room temperature for at least 30 minutes, ideally longer. Don't cover it, it won't go cold, and the juices will settle in the meat. Once fully rested, carve into thin slices for serving.

Guideline for roasting times, cooking from defrosted

2.0kg 1 hour 20 mins
2.5kg 1 hour 30 mins
3.0kg 1 hour 40 mins
3.5kg 1 hour 50 mins

Ensure product is fully cooked & piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.

Nutritional Information
(Typical per 100g)
  • Energy: 469 kJ/111 kcal
  • Fat: 1.0g, of which Saturates: 0.4g
  • Carbohydrate: 0.1g, of which Sugars: 0.1g
  • Fibre: 0.30g
  • Protein: 25.3g
  • Salt: 0.12g



Storage: Keep frozen at -18°C or below
Defrost: Allow 12 hours per kg defrost time. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours

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