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