How To Cook The Perfect Turkey Crown Recipes

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HOW TO COOK THE PERFECT TURKEY CROWN



How To Cook The Perfect Turkey Crown image

A turkey crown is the breast of the bird still attached to the bone with legs and wings removed. It'll cook quicker and have lots of white meat to feed all.

Categories     American     dinner     feed a crowd     winter

Time 15m

Yield 6

Number Of Ingredients 3

1 turkey crown (size dependent on party)
50 g butter
salt and pepper

Steps:

  • Preheat the oven to 220ºC/200ºC Fan/Gas 7.
  • Rub the butter all over the bird and season well with salt and freshly ground black pepper.
  • Place the bird in a roasting tray in the centre of the oven. Cook on a high heat for 25-30 minutes to get that skin crispy!
  • Take the turkey out the oven and baste the breast of the bird with the fat and juices in the pan and return to the oven. Turn down the oven to 180ºC/160ºC Fan/Gas 4 and continue to cook for about 20 minutes per kg.
  • Cook until the juices run clear when the thickest part of the breast is pierced with a skewer and the skin is brown and crispy.
  • Serve slices of roast turkey breast and spoonfuls of gravy, crispy roasties and all the trimmings.

EASY TURKEY CROWN



Easy turkey crown image

Serve a traditional roast turkey for Christmas without the fuss. Use the sticky glaze you'd get on a ham to add flavour and golden colour to a turkey crown

Provided by Barney Desmazery

Time 1h40m

Number Of Ingredients 6

50g butter, softened
2kg turkey crown on the bone
1 tsp Chinese five spice or a pinch of ground cloves
4 tbsp honey
1 tbsp Dijon mustard
1 tbsp red wine vinegar

Steps:

  • Heat oven to 190C/170C fan/gas 5. Smear the butter all over the turkey crown and season all over with salt and half the five spice. Put in a roasting tin, skin-side up, and roast for 30 mins. While the crown is roasting, mix all the glaze ingredients in a bowl with the rest of the five spice.
  • Remove the crown from the oven and brush the skin generously with half the glaze. Continue to roast for another hour, glazing twice more, until cooked all the way through and the glaze is sticky and caramelised. Leave to rest for at least 20 mins before carving. Save the juices from the tin to make gravy.

Nutrition Facts : Calories 519 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 1 grams fiber, Protein 65 grams protein, Sodium 1.3 milligram of sodium

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