So I'm doing a full Christmas dinner for some friends tonight. I'm a dab hand at a roast dinner, but I tend to stress over the correct roasting time for the meat - and I don't do turkey all that often.
I've got a turkey crown. First question - which way do you tend to cook it? I've heard people say they cook it upside down (at least for part of the time). Do you raise it up in the dish? (I usually stand my meat on a couple of potatoes or veg to allow heat to get underneath and so it isn't swimming in it's own juices/fat). I have some streaky bacon to drape over it as I think I've done it this way before. Do you shove an onion anywhere, like you might do with a chicken? Any butter on or under the skin?
Second - time itself. It weighs 2.39kg. The instructions on the packet say roast for 2 hours and 23 mins. I tend to find the instructions on meat tell you to cook for way too long. Online I found something that said cook for 20 mins per kg, plus 70 mins. This would work out at just under 2 hours for my crown. Does that sound right? I hate overcooked meat and I know turkey can dry out.
What temperature? I tend to cook at 180 degrees Celcius. Some things I've read say higher for a certain amount of time, then turn down.
Foil on or not? For all the time or part of the time?
Leave it to stand, or carve and serve straight from the oven?
I'll muddle on through anyway, but any help much appreciated! Thanks in advance.
I've got a turkey crown. First question - which way do you tend to cook it? I've heard people say they cook it upside down (at least for part of the time). Do you raise it up in the dish? (I usually stand my meat on a couple of potatoes or veg to allow heat to get underneath and so it isn't swimming in it's own juices/fat). I have some streaky bacon to drape over it as I think I've done it this way before. Do you shove an onion anywhere, like you might do with a chicken? Any butter on or under the skin?
Second - time itself. It weighs 2.39kg. The instructions on the packet say roast for 2 hours and 23 mins. I tend to find the instructions on meat tell you to cook for way too long. Online I found something that said cook for 20 mins per kg, plus 70 mins. This would work out at just under 2 hours for my crown. Does that sound right? I hate overcooked meat and I know turkey can dry out.
What temperature? I tend to cook at 180 degrees Celcius. Some things I've read say higher for a certain amount of time, then turn down.
Foil on or not? For all the time or part of the time?
Leave it to stand, or carve and serve straight from the oven?
I'll muddle on through anyway, but any help much appreciated! Thanks in advance.