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Advice on cooking a turkey crown


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Old 04-12-2015, 08:57
Hugh Jboobs
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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.
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Old 04-12-2015, 09:52
postit
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I cook it pretty much the same, again, the time stated seems way too long. I make a 'trivet' of celery, onion and carrot, with a splash or two of wine for the gravy and I would cook it upside down for the first three-quarters cooking time, turning it just to brown the skin.

Let us know how you get on

Editedto add - yes, yes, do let it stand.
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Old 04-12-2015, 10:05
JulesF
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I do turkey crowns rather than a whole turkey most years, as we usually have another meat to go with it. Two hours sounds OK - you don't want overcooked, tough turkey, as you say - but you should check that it's cooked through after this time, as undercooked turkey is even worse. Use a meat thermometer to make sure it's cooked exactly right - they cost very little and every cook should have one in the kitchen. Temp should be 75 degrees in the breast for a succulent, perfectly cooked bird.

Lots of butter on the bird is absolutely essential, as turkey is so very lean and doesn't self-baste. You can put it under the skin if you want, but I don't bother with that - just plonk lots of softened butter over the skin and season well. No need to stand it on anything, and don't roast it upside down (defeats the point of all that butter). Do rest it upside down though, so the juices can run down into the meat again. Resting is essential - never carve it straight from the oven (this goes for most roast meat). It needs at least half an hour resting - up to an hour is absolutely fine. I wouldn't put anything inside it personally, unless I'm using stuffing. I find using a raw onion too overpowering for the delicate turkey flavour.

Lay your bacon over the buttered skin. No foil at this point, that's the job the bacon is doing. Put into a very hot oven for about half an hour, until the bacon is very well done, then remove the bacon and lower the oven to 180. Baste regularly with the buttery juices until done. If it's getting too brown too quickly, you can loosely wrap it in buttered foil.

Edit: Just realised you're doing it tonight, so you probably won't be able to get a meat thermometer in time if you don't already have one! Never mind. Just err on the side of caution re cooking times and go for less time, but make sure the meat is properly cooked by pushing a skewer into the thickest part of the crown, if the juices that come out are clear, you're good to go, if they are a bit pink give it a bit longer.
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Old 11-12-2015, 20:33
Cassini
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We have a turkey crown too so thanks for the detailed answer Jules. Do you make your own gravy from the juices? I am looking for tips on this as well. All that resting of the turkey means there must be time to make proper gravy.
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Old 11-12-2015, 21:47
postit
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Keep all the meat juices, plus any wine or water that you hopefully put in the bottom of the pan whilethe crown was cooking. This will be the basis of your gravy. Deglaze the pan with more wine, scrape up all those delicious bits and pieces, add a cornflour slurry to thick a little - perfect gravy

Do not, under any circumstances add gravy granules. Your gravy will taste of nothing but the granules.
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Old 14-12-2015, 12:06
aggielane
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I have a small crown. I stick it in a roasting bag on 180 for 1 hour 15 mins and its moist and yummy
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Old 14-12-2015, 19:25
Cassini
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Thanks Postit. I have just had a practice run on making proper gravy from roasting a chicken. Rather tasty was the verdict if I do say so myself. Hubby was impressed too.
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Old 14-12-2015, 19:28
Cassini
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I have a small crown. I stick it in a roasting bag on 180 for 1 hour 15 mins and its moist and yummy
I have tried roasting bags and it's true, the meat is lovely and moist. The only thing I have not mastered is how to get the skin nice and brown and crispy. I have split the bag open half an hour before the end and this helps but it's not quite as good as tradional roast.
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Old 15-12-2015, 08:09
aggielane
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I have tried roasting bags and it's true, the meat is lovely and moist. The only thing I have not mastered is how to get the skin nice and brown and crispy. I have split the bag open half an hour before the end and this helps but it's not quite as good as tradional roast.
I think its the price you have to pay luckily my family dont like the skin
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Old 15-12-2015, 23:06
cosmic buttplug
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This makes it look relatively simple.
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Old 16-12-2015, 09:44
postit
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This makes it look relatively simple.
That looked as dry as anything
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Old 16-12-2015, 10:04
postit
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I have tried roasting bags and it's true, the meat is lovely and moist. The only thing I have not mastered is how to get the skin nice and brown and crispy. I have split the bag open half an hour before the end and this helps but it's not quite as good as tradional roast.
Might want to try brushing melted butter on the skin once the bag is opened?
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Old 16-12-2015, 22:35
Cassini
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I like that idea Postit. I shall give it a try.
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Old 16-12-2015, 22:49
zoepaulpenny
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I am sick of turkey every year, only once did we have thick salmon steakes fresh of course
Really enjoyed them, back to boring turkey, i have been out voted, by the old fashioned bores.
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Old 16-12-2015, 23:24
indianwells
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The moistness of the meat is determined by the internal temperature and that can only be got right by using a decent meat thermometer. Lost count of the times I've repeated this but I suppose there are new members so i'll say it again. Get yourself one and you will have perfectly done meat every single time.
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Old 20-12-2015, 15:36
Elvisfan4eva
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Planning to get a turkey crown this year so will get a meat thermometer. If I get a ready basted one do I still put some butter on the top?
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Old 20-12-2015, 23:19
postit
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Planning to get a turkey crown this year so will get a meat thermometer. If I get a ready basted one do I still put some butter on the top?
Trust me, you can never have too much butter !
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Old 21-12-2015, 09:25
JulesF
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Planning to get a turkey crown this year so will get a meat thermometer. If I get a ready basted one do I still put some butter on the top?
Yes, but don't get a ready-basted one. They are injected with salt and chemicals. Yuck. Get a decent, fresh, untouched turkey, so you know exactly what's gone on it. Preparing it and basting it yourself is not exactly a hard job.
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Old 21-12-2015, 11:59
Porcupine
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This might be a silly question, but does the meat thermometer stay in the bird whilst cooking, or do you take the bird out and take its temperature ? I do have a thermometer and last year I plunged it in at the end of cooking to check it was the right temperature ... but is this right ?
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Old 21-12-2015, 12:43
zoepaulpenny
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Every year new cook books on how to cook chicken,
Mrs beaton tip, is the one i always use, cook turkey on a moderate heat..
Basting occassionally
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Old 21-12-2015, 13:57
postit
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This might be a silly question, but does the meat thermometer stay in the bird whilst cooking, or do you take the bird out and take its temperature ? I do have a thermometer and last year I plunged it in at the end of cooking to check it was the right temperature ... but is this right ?
That's right. I'm used to American turkeys - they come with special plastic thermometers embedded that pop out when the temp is reached, but over here, I check say every half an hour toward the end of cooking time, when I baste.
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