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 — particularly at Christmas. 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 recipe, 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.
There are so many tips and tricks for injecting flavour into your turkey and locking in that all-important moisture. Brining is a popular choice for super-tender flesh, while others like to add richness and moisture by stuffing flavoured butter under the skin. This requires carefully teasing the skin away from the meat and packing plenty of butter underneath. The butter can be flavoured with your choice of herbs - sage, thyme and rosemary are all great choices for a crowd-pleasing Christmas bird. Read more in our ultimate turkey cooking tips guide.
Stuffing a crown is a perennial favourite, so make sure you're armed with one of our stuffing recipes for some cheffy tips on the perfect pairing.
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