Cooking a turkey crown is a fantastic way to enjoy all the juicy, tender flavors of turkey without the fuss of preparing a whole bird. Whether you’re hosting a festive gathering, preparing a Sunday roast, or simply want a delicious meal with less hassle, knowing the right turkey crown cooking times and techniques will ensure your centerpiece is moist, flavorful, and perfectly cooked every time. In this guide, we’ll walk you through everything you need to know: from choosing your crown to carving and serving, plus handy tips and answers to common questions.
Contents
What Is a Turkey Crown?
A turkey crown is essentially the top part of the bird—just the breast meat on the bone, with the legs and wings removed. This cut is perfect for smaller gatherings or anyone who prefers white meat. It cooks faster than a whole turkey and fits easily in most ovens.
How Much Turkey Crown Do You Need?
As a general rule, plan for about 500g (1.1 lbs) of uncooked turkey crown per person. This allows for generous servings and some leftovers. Here’s a quick guide:
- 2-4 people: 1-2kg (2.2-4.4 lbs) turkey crown
- 5-8 people: 2-3kg (4.4-6.6 lbs) turkey crown
- 9-12 people: 3-4kg (6.6-8.8 lbs) turkey crown
Turkey Crown Cooking Time Chart
The best way to cook a turkey crown is to roast it in the oven. The general guideline is to cook at 180°C (160°C fan) / 350°F / Gas Mark 4 for:
- 45 minutes per kg (20 minutes per pound), plus an extra 20 minutes.
Here’s a quick reference chart:
| Turkey Crown Weight | Approximate Cooking Time |
|---|---|
| 1kg (2.2 lbs) | 1 hr 5 min |
| 2kg (4.4 lbs) | 1 hr 50 min |
| 2.5kg (5.5 lbs) | 2 hr 10 min |
| 3kg (6.6 lbs) | 2 hr 35 min |
| 4kg (8.8 lbs) | 3 hr 15 min |
Important Note:
Always check the packaging for specific instructions as some crowns may be pre-basted or stuffed, which can affect cooking times.
How to Cook a Turkey Crown: Step-by-Step
- Preheat Your Oven: Set your oven to 180°C (160°C fan) / 350°F / Gas Mark 4.
- Prepare the Turkey Crown:
- Remove from the fridge about an hour before cooking so it comes to room temperature.
- Pat dry with kitchen paper.
- If desired, rub with butter or oil and season well with salt, pepper, herbs, or your favorite spices.
- You can place bacon rashers over the breast for extra moisture and flavor.
- Roasting:
- Place the turkey crown in a roasting tin, skin-side up.
- Add a splash of water or stock to the tin to keep things moist.
- Tent loosely with foil to prevent over-browning.
- Baste occasionally with juices from the tin.
- Remove the foil for the last 30 minutes so the skin gets golden and crisp.
- Check for Doneness:
- The safest way is to use a meat thermometer—insert into the thickest part of the breast (without touching bone).
- The turkey is done when it reaches an internal temperature of at least 74°C (165°F).
- If you don’t have a thermometer, pierce with a skewer; juices should run clear, not pink.
- Rest Before Carving:
- Remove from oven and cover loosely with foil.
- Let it rest for at least 20 minutes—this helps keep it juicy and easier to carve.
- Carve and Serve:
- Slice into thick or thin pieces as preferred.
- Serve with your favorite sides and enjoy!
Tasty Tips for Perfect Turkey Crown
- Baste Regularly: Basting every half hour keeps the meat moist and flavorful.
- Add Aromatics: Place onions, garlic, herbs, or citrus under or around your crown for extra aroma and taste.
- Bacon Blanket: Laying bacon over the breast helps prevent drying out and adds savory flavor.
- Stuffing: For food safety and even cooking, cook stuffing separately rather than inside the crown.
- Gravy Boost: Use pan juices to make a rich gravy—add wine or stock for extra depth.
- Crispy Skin: Remove foil in the last half hour for golden, crispy skin.
- No Thermometer? If you don’t have one, check that juices run clear when pierced at the thickest part of the breast.
- Avoid Overcooking: Overcooked turkey dries out quickly—check temperature early if your oven runs hot.
Serving Suggestions
Your turkey crown pairs beautifully with classic sides like roast potatoes, honey-glazed carrots, Brussels sprouts, cranberry sauce, and rich gravy. For something different, try sweet potato mash or a fresh winter salad!
Storing Leftovers
- Cooled Quickly: Allow leftovers to cool, then refrigerate within two hours of cooking.
- Fridge Storage: Store in an airtight container for up to three days.
- Freezing: Slice and freeze portions for up to three months—great for sandwiches or quick meals later!
- Reheating: Reheat thoroughly until piping hot; add a splash of water or gravy to prevent drying out.
Frequently Asked Questions (FAQ)
How do I keep my turkey crown moist?
Baste regularly, cover loosely with foil while roasting, and let it rest before carving. Using butter or bacon also helps lock in moisture.
Can I cook my turkey crown from frozen?
No—always defrost completely in the fridge before cooking. This ensures even cooking and food safety.
Do I need to brine my turkey crown?
You don’t have to, but brining overnight can help keep it extra juicy and flavorful. Use a simple saltwater solution with herbs if you like.
Should I cook stuffing inside my turkey crown?
No—it’s safer and easier to cook stuffing separately so the turkey cooks evenly and stays moist.
The skin is browning too fast—what should I do?
If you notice excessive browning early on, cover loosely with foil until the last half hour of cooking.
I don’t have a meat thermometer—how else can I check doneness?
Pierce the thickest part of the breast with a skewer; if juices run clear (not pink), it’s cooked through.
Your Turkey Crown Success!
A well-cooked turkey crown makes any meal feel special—without the stress of wrestling a whole bird. With these easy steps and tips, you’ll impress your guests with juicy slices and golden skin every time. Happy cooking!