How to roast a turkey crown


How to roast a turkey crown

A turkey crown is the body of the bird with the legs and wings removed leaving the white breast meat attached to the bones. It is an ideal joint for smaller gatherings and for those who don’t want lots of leftovers. A crown takes less time to cook than a whole bird and it is easier to carve but essentially it can be treated in much the same way – it can rest on a bed of stuffing, be smeared with butter and draped with smoked bacon then served with roast potatoes, sprouts and cranberry sauce. In this video, the crown is glazed with mustard, maple syrup, orange juice and thyme but any combination of flavours that work with turkey could be used instead.


Pre-heat the oven to 180˚C/gas mark 4
Place the turkey crown in a roasting tray and generously brush the skin with the glaze, if using. Season with salt and pepper
Pour chicken stock into the roasting tray to the depth of 2–3 cm (approximately 500ml)
Calculate the cooking time (allow 20 minutes per kg plus 70 minutes) then place in the preheated oven, re-glazing every 20 minutes
Remove from the oven and allow to rest for at least 10 minutes before carving


Buy the best quality turkey you can and insist on free range for better tasting birds that have led a happier life