A turkey crown is always handy for any festive meal or special occasion. It is simply the breast portion with the legs and wings removed to make cooking and carving easier.
A turkey is perfect for small gatherings or those who prefer white meat. Cooking a turkey will give you a juicy, flavorful main course dish without the hassle of cooking a whole turkey. It’s a great way to enjoy an easy, delicious meal.
How do I cook a turkey crown?
Cooking a crown of turkey is quite easy and guarantees a delicious meal, no matter what kind of dish it is. Preheat your oven to 350°F or 175°C. Rub the crown with salt, pepper, and herbs like rosemary or thyme. Place the crown in a roasting pan and add a small amount of broth or even water to maintain moisture.
Drape it with foil, then roast for about 20 minutes per pound. Baste it occasionally while roasting. For the last 30 minutes, take off the foil from the turkey to let the skin brown. Check the internal temperature is 165°F. Let it rest for 10-15 minutes before carving to lock in juices. Voila. You are perfectly cooked.
How to cook a Turkey Crown in the slow cooker?
It’s easy to cook in a slow cooker, and the meat turns out tender and juicy. Season the with salt, pepper, and your favorite herbs. Place it in the slow cooker; add some chopped onions, garlic, and a bit of broth or water.
Cook on low for 6-8 hours or until it reaches an internal temperature of 165°F. For a crispy skin, place the cooked turkey crown under the broiler for some minutes. Let it rest before carving for a delicious and easy meal.
Top Cooking Tips:
1. Season Generously
Season liberally to give this turkey crown some flavor. Take salt, pepper, and your favorite herbs and spices—like rosemary, thyme, and garlic—and rub them all over into a mix, massaging it on the whole turkey and under the skin if you can. This ensures every bit is flavorful and delicious. Don’t be afraid to play with seasonings until you come up with the right blend.
2. Use a Meat Thermometer
A meat thermometer is the most important equipment in cooking a perfect turkey. It’s going to have to go right into the thickest part of the meat but never touch the bone. So for precision, well-cooked turkey crown internal temperature is going to be at 165°F or 75°C.
3. Baste Regularly
It helps to keep the crown moist and adds flavor. You can use the pan juices to baste your turkey every half an hour. Otherwise, you may use melted butter or a mix of broth and herbs. This frequent basting prevents the meat from drying out and enhances its flavor.
4. Rest Before Carving
Once the crown is cooked, let it rest for at least 15–20 minutes. This is the time when juices start flowing again through the meat, so it becomes tender, juicy, and easier to carve. Loosely cover the turkey with foil to keep warm while resting.
5. Crisp the Skin
For a nice crispy skin, take the foil off during the last 30 minutes of roasting or place the already-roasted turkey crown under a broiler for a few minutes. Be extremely careful not to burn. A crispy skin adds nice texture to the dish but also looks nice in your dish.
6. Choose the Right Size of Turkey Crown
Pick a crown size by the number of guests. As a rough guide allow about 1 pound per person. This makes sure everyone gets a good portion to eat without giving you too much left over. A properly sized turkey also cooks more evenly, giving you a better end result.
7. Use a Roasting Rack
A roasting rack raises the turkey crown, thus letting hot air move under it for even cooking. This way, it will not get soggy at the bottom. Now, if you do not have a rack available, you can improvise by using your vegetables—say, carrots and celery—in the roasting pan.
8. Add Aromatics
Add aromatics to the roasting pan for extra flavor to the turkey. This would generally include onions, garlic, carrots, and celery. A few sprigs of fresh herbs like rosemary and thyme can also be added. Not only will these aromatics enhance the flavor but also provide a fragrance in your kitchen.
9. Keep it Covered
Drape foil over the turkey crown for most of the cooking time to keep the meat moist. This will prevent the meat from drying out while still allowing it to cook evenly. Remove the foil for the last 30 minutes to brown the skin.
10. Experiment with Marinades
A marinated crown of turkey would help develop complex flavors and tenderize the meat further. Make a marinade with olive oil, lemon or orange juice, garlic, and herbs. Let the turkey marinate in the refrigerator for some hours or, better still, overnight for best results.
How do I know my turkey crown is cooked?
Make sure your turkey crown is cooked by using a meat thermometer. Put it into the thickest part of meat but without touching the bone. It is cooked when the internal temperature reaches 165°F or if the juices run clear when the meat is pierced. Let the turkey rest for 15 to 20 minutes before carving to make it juicy and full of flavor.
What size of turkey crown should I get?
The size of the crown you should take is dependent on the number of guests. As a rule of thumb, allow around 1 pound per person of crown weight, and this will give you enough to eat without too much left over.
For small gatherings, 3-4 pounds is a good weight for a turkey; if bigger, then 6-8 pounds for a crown. The right size ensures that it gets well-cooked all through and each person has a good meal.
The following list will give you an idea of roughly what weight you will need to feed your guest list.
- 3 to 4 persons 1kg
- 5 to 6 persons 1.5kg
- 6 to 8 persons 2kg
- 8 to 10 persons 2.5kg
- 10 to 12 persons 3kg
About the Oven:
A turkey crown will fit more easily in a mini oven, as the legs and backbone have been removed. But most large turkeys will be relevant in a standard oven with a size of 60cm x 90cm. Our idea is to contact your local turkey maker and ask them for the estimated dimensions of your turkey.
Reduce of Waste:
Unfortunately, millions of turkey legs and bones are wasted at Christmas because of the standup in popularity of turkey crowns. Such a large supply of turkey legs had little market in this short period.
This is what we must remember: all food production produces greenhouse gases, so our generation must keep track of food waste. Legs and bones can be used for tasty goods and soups that afterwards can be frozen and used during the year.
Conclusion:
The beautiful meal comes from having the right-sized turkey crown and cooking it perfectly. To season and baste with plenty and use a thermometer provides the best possible way of cooking a juicy, flavorful turkey.
Rest the meat before carving and experiment with aromatics or marinades to bump the overall flavor up. With these, everybody is assured of getting a tasty and worry-free turkey.