Free-range Turkey Crown
Juicy white meat with excellent succulence
- Higher welfare standards from the Loué area of France
- Breast meat for superb convenience with no wastage
- Plump meat with exceptionally great flavour
Price per kg:
Love a traditional turkey, but only want the white meat? If you’re not feeding the five thousand this Christmas, opt for our beautiful Free-range Turkey Crown. Simple to carve, no endless leftovers, and you can even cook it from frozen – it comes with full instructions!
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 15 minutes. Reduce the temperature to 180°C / Fan 170°C / Gas 4 and continue to cook for a further 12 - 15 minutes per 450g (lb). Baste occasionally and be careful not to overcook!
To check the turkey is cooked either use a digital meat thermometer, or pierce at the thickest parts of the breast and thigh with a skewer. The juices will run clear when cooked.
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!