So the "turkey" arrived....help needed!

[catgirl1976]

I'm hosting Christmas after a last minute change of plan from DSis who was doing so up until 2 weeks ago.

Not a problem.

DSis sent me a text saying she had ordered and paid for a turkey crown, which was lovely of her.

Any way her DP dropped it off tonight and it isn't a crown, it's a boneless breast joint type thing. DSis didn't know - thought it was going to be a normal crown.

Anyhoo - that's done and I'm sure it will be fine, but how the feck do I cook it and how long for? I don't wan't to dry it out.

It weights 8lb and when I google people are saying between 15 - 18 minutes per pound plus 20 minutes. I emailed the butchers it came from and they said 25 minutes per kg which doesn't sound right at all.

Please help me not poison people or dry it out. And any tips to make it taste nice? (I was planning a lovely Jamie Oliver under the skin rub things and putting clementines in the cavity etc but obviously I can't do that now!)

[HemanOrSheRa]

My maths isn't great but I think 15 mins per lb + 20 mins or 25 mins per Kg will give you roughly the same cooking time.

I'd season the joint well and smother it in butter mixed with herbs like thyme, bay, maybe rosemary, cover it in streaky bacon. Then roast it on a bed of onions, carrots, celery, whole garlic cloves and more herbs. Take the bacon off for the last 30 mins or so for the skin to colour. Reserve the bacon as chefs treat .

[catgirl1976]

That sounds good.

So if I cook it for about 2.5 hours on 190 (fan assisted) and leave it to rest for 30 mins, do you reckon that would be about right?

[HemanOrSheRa]

I'd check it after 2 hours. Take into account opening and closing the oven to put other things in. The temp will drop. Also, if you wrap it in foil and cover it with tea towels it'll rest and stay hot for a good while. Longer than 30 mins.

[catgirl1976]

Brilliant - thank you

I feel calm again :)