Roast Turkey Crown, an excellent recipe for your Thanksgiving or Christmas dinner. Juicy, melting in your mouth, and a nice crispy skin, this turkey crown is a great option if you are not cooking for a large number of people, and don't need a whole turkey. Plus, it's so easy to make, and ready in about 2 hours.
It's that time of the year when we start putting together the best menus for the most awaiting holidays of the year: Thanksgiving and Christmas. And roast turkey is the centrepiece on both occasions.
If you are hosting a big party, or have a large family, then whole roast turkey is the answer. Otherwise, this crown turkey is the next best thing. Or, some moist turkey drumsticks.
Plus, less leftovers. Not that I mind leftovers, I can think of lots of leftover recipes that are absolutely fabulous, but there is really no point in buying a huge beast for just a few people.
Not to mention that the cooking time probably doubles or triples. So, less hassle, and less money spent too. Or, another option, a whole roast chicken, I have some good tips for it too.
So, how do we cook a turkey crown? Popping it in the oven and hoping for the best won't really work, so I'll tell you a few tricks how to get the best roast every single time.
What is a turkey crown
The first question should probably be what exactly is a turkey crown. Well, it's the turkey breast still attached to the bone with the legs and wings removed. The cooked meat is white and succulent, and so delicious.
How to cook a turkey crown
Set at a temperature of 190 degrees Celsius (374 Fahrenheit), a turkey crown that has less than 4 kilos (8.8 pounds) is best cooked for 20 minutes per kg plus 70 minutes. If over 4kg, then it's 20 minutes per kg plus 90 minutes. Easy, right?
My turkey crown weighted about 2.2 kg, so I cooked it for about 2 hours (20+20+70+10 more minutes, to be on the safe side). I think it would have been fine cooked only for 1 h 50 minutes, but better safe than sorry, right?
Once it's seasoned, cover the turkey breast with kitchen foil and roast it for one hour, then remove the foil, baste it well, and return to the oven for 25 minutes. Baste again, then leave to roast for a further 25 minutes - by now the skin is nice and crispy, and the meat is tender.
How to season the turkey
Now, I'm not saying we should go for bland food, but less is usually more. A good-quality turkey crown is already flavourful, it just needs some basic seasoning for a bit of a kick.
The usual suspects here: salt, pepper, and some brilliantly red sweet paprika. When it roasts, the skin will get a deep brown colour, which is amazing.
Using butter helps keeping the turkey moist, so I definitely recommend it. Place a few cubes of butter under the skin - just loosen it up a bit without removing the skin, then place a few more cubes on top of the crown too. That should be quite enough, especially that the turkey will release its juices too.
Leftover turkey recipes
Right, so the turkey crown is done, the feast is over, and you are left with some leftovers now. Not to worry, I've got you covered. Check out these fantastic recipes I have for you:
I also got quite a few leftover chicken recipes, in which case you can just replace it with leftover turkey, the cooking time won't change at all, and the taste will be pretty similar.
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Roast Turkey Crown
- 1 turkey crown (2.2 kg, 4.85 lbs)
- 50 g butter (¼ cup)
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 teaspoon paprika
- Preheat the oven to 190 degrees Celsius (374 Fahrenheit).
- Cut the butter into cubes, then carefully loosen the skin on the turkey breast without removing it, and push a few cubes of butter inside.
- Season the top with salt, pepper and paprika, and add a few more cubes of butter.
- Add the turkey to a roasting tray, cover the turkey crown with kitchen foil, and roast in the oven for 60 minutes.
- Remove from the oven, baste well, then leave to roast for 25 minutes uncovered.
- Baste, and return to the oven for a further 25 to 35 minutes, until the turkey is cooked through, and and the juices run clear.
- Leave to rest for 15-20 minutes, then carve.