General Chat, Products & Comps <
18/12/2012 at 09:38
Mum usually cooks all of our Christmas meat but as we are having beef & ham as well she's doing that and we are doing the turkey. It's a crown boned & rolled. Do I need to smother in butter & bacon & roast? Cover in foil? How long for? She nuked it last year, I want it juicy
18/12/2012 at 09:46
I normally look at the instructions on the packaging I've never done just the crown I don't know whether you need to do the bacon covering bit. Allow time to let the meat rest as this will help it relax - and then it won't be as dry.
For a normal turkey we stuff butter and sage down between the skin and the meat and then cover with bacon and then cover with foil - our oven nukes things all on its own and then smokes like mad so this way we hope that we won't all be sitting down to eat in a smokey dining room (its on days when it smokes that I wish we had a door between the kitchen and the dining room.
18/12/2012 at 09:47
Personally I like a moist bird so I peel the skin back and massage butter into the flesh. I then put sausage meat and stuffing inside (I have a turkey roll - that's what it is called when it is just the turkey flesh) and then cover it in layers of streaky bacon. I then put it on a rack inside a roasting tin. I put halved onions around it and pigs in balnkets. I then add hot water up to the level of the rack. I then cover the whole thing in kitchen foil and cook for several hours That enough detail
18/12/2012 at 09:49
As a rule of thumb I would cook a boneless crowns for 25 minutes per kg plus 20 minutes extra.
I cover the turkey crown with foil during cooking and uncover for the last 30 minutes to brown the skin. To stop the meat drying out, baste it every hour during cooking.
Leave to rest for about 30 mins before carving and it should be nice a juicy!
18/12/2012 at 09:54
Ooo forgot to say, cook turkey from room temp, 30 mins at 200 degress, then 3 hours at 160 and then the last 30 minutes at 200. But that's for the size I've got
18/12/2012 at 09:55
Thank you ladies.
QI we have a special roasting / steaming tin so will use that. I'd have never of thought to mind. What herbs work well with turkey, is it sage or tarragon?
I've never done a crown, but when I do turkey I follow Nigella's method here:
18/12/2012 at 09:57
Is it cook until juices run clear like a chicken? All this x mins per kg is confusing when your tying to drink
18/12/2012 at 09:59
Yep - same principle as chicken - as long as the juices run clear then it is cooked.
18/12/2012 at 10:00
The only one I use is sage because Ex didn't like herbs and I haven't experimented yet!
18/12/2012 at 10:04
Brilliant. Thank you very much ladies.
Oh one last question, smoked or unsmoked bacon?
18/12/2012 at 10:11
I personally go for unsmoked because Ex hated smoked and I bought it automnatically!
18/12/2012 at 11:23
Thank God for this thread, I have just this morning ordered a rolled crown and didn't have a clue how to do it, just thought it would be quicker and simpler than a full bird! Alocin, I have printed your nice, simple directions - cheers!
18/12/2012 at 11:26
I've never cooked turkey crown. However Phil Vickery does an amazing recipe for steaming a turkey (we did it last year). Lovely juicy meat rather than the usual dry stuff. I'm not a big turkey fan but we're having it again this year as it was so good. Recommend.
18/12/2012 at 11:36
I was once advised to cook the bird upside down to keep it moist - the dark meat is moist anyway and cooking it upside down lets gravity keep the white meat moist. I have no idea how that would translate to a crown though!
18/12/2012 at 11:58
We have a crown every year and just cook it according to the packet! We do it the day before and carve Christmas Day. I'm tempted to slow cook mine this year after trying it out with chicken and it came out lovely and soft and moist because it steam cooks rather than roasting.
18/12/2012 at 12:04
We don't have insturctions on the wrapper it's from Costco. I'm giong to steam / roast it smohtered in sage & butter & bacon. Yum!
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