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turkey crown yes or no?

(36 Posts)
roastedfox Mon 13-Dec-10 17:18:22

thinking about getting a crown instead of the normal turkey, any opnions on whats best. thanx

herbietea Mon 13-Dec-10 17:20:41

Message withdrawn

GrimmaTheNome Mon 13-Dec-10 17:21:36

We've had an M&S crown for several years now. Much less hassle for MIL (who still likes to do xmas, though since she reached 90 she has at least let me help!)

Not cheap, but foolproof, doesn't take too much room in the oven, and you're not left with lots of unwanted dark meat for days. The stuffing is nice too. Needs extra bacon though.

Curiousmama Mon 13-Dec-10 17:22:00

Be careful not to overcook it. It won't dry out as much if it's on the bone. We usually get one of these as there's only 4 of us. We'll get beef etc.. too so we have stuff for boxing day.

SuchStuff Mon 13-Dec-10 17:23:05

I always buy a large turkey crown. Usually a taste the difference one from Sainsbury's but have had just as much success with their normal one.

A large one gives us enough meat for Christmas dinner, sandwiches and Boxing Day buffet for at least 3 adults, often 5 on Boxing Day.

The crown is easier to cook (I do mine quite traditionally with streaky bacon covering it for most of the cooking time), easier to store and produces nothing but lovely, tender breast meat. HTH!

Bunbaker Mon 13-Dec-10 17:23:25

I would, but unfortunately MIL will only eat the dark meat. So I have to buy far more turkey than I want or need so she can have her dark meat. I will give her all the leftovers we don't want so that she can take them home.

SuchStuff Mon 13-Dec-10 17:23:58

Would def recommend one with bones than one without though.

Curiousmama Mon 13-Dec-10 17:25:23

Bunbaker can't you just cook her a turkey leg with it?

Deemented Mon 13-Dec-10 17:27:04

Definately a crown.

I gently push butter underneath the skin on mine, a whole pat usually, then i cover in streaky bacon. Cook in oven til bacon is crisp, remove and have the best bacon butty in the world whilst the crown is getting nice and golden. The butter makes sure it's really nice and moist and lasts for days. Yummity.

MassiveKnob Mon 13-Dec-10 17:27:47

I bought a crown last year on the advice of mn. Am converted.

MassiveKnob Mon 13-Dec-10 17:29:15

dee - a whole pat of butter? how big is the turkey. sounds interesting, but wouldnt want to be serving up a greaseball bird iyswim

roastedfox Mon 13-Dec-10 17:29:18

thanx everyone, still not sure!

TheNextMrsClaus Mon 13-Dec-10 17:29:34

"Unwanted" dark meat???!! That's the best bit! You can keep your breasts, I'm a thigh girl. wink

roastedfox Mon 13-Dec-10 17:30:52

Deemented - do you use any herbs with the butter? so you don't leave the bacon on all the time?

Curiousmama Mon 13-Dec-10 17:32:24

roastedfox, Marco Pierre cuts his turkey up before roasting it dontyaknow wink

JenaiMarrsTartanFoxCube Mon 13-Dec-10 17:35:17

Getting a crown and a leg sounds like a fabulous plan.

Do you get enough juices off a crown alone to make gravy?

Deemented Mon 13-Dec-10 17:36:22

Yep - i usually get a fairly big crown - enough to feed 5 adults and three children for three days, plus butties ect. I usually put a pat of unsalted lurpack under the skin - not in a while block of course grin - but in blobs all over. I've never ever had a dry bird, at all, and it's not greasy either - lovely and moist.

I don't tend to put herbs in the butter, but now you mention it, some sage might be nice chopped in, or even some tarragon.

I take the bacon off when it looks like it's about to burn! Then just leave it go golden brown...

Ohhh... i'm drooling!!!

Curiousmama Mon 13-Dec-10 17:36:35

just googled MPW and found this he doesn't chop up his turkey according to this article but makes interesting reading. He says people who get up when it's still dark to cross their sprouts are insane grin

I just bought his book for dp as a Christmas present from dss. It's his easy version of cooking using, dare I say it, jars and suchlike!! shock

VivClicquot Mon 13-Dec-10 17:37:35

For the first time this year, I have bought a crown - but am concerned that the lack of giblets will hamper my gravy! Do you think I can go to a butcher and just buy some giblets, or will they think I'm totally weird?

Deemented Mon 13-Dec-10 17:38:05

I don't know about gravy as i cook the crown on Christmas Eve night and use turkey bisto

Curiousmama Mon 13-Dec-10 17:39:08

Do you know I think I love MPW a little blush

Also this morning Fern's blokey put a baste on his turkey for last 15 to 20 mins and it looked lush. Had redcurrant jelly, cornflour, olive oil and something else I can't remember? Holly loved it so much be good wink

Curiousmama Mon 13-Dec-10 17:42:31

It's Phil Vickery and horseradish.

Curiousmama Mon 13-Dec-10 17:43:12

and meant must be good not much.

roastedfox Mon 13-Dec-10 18:07:27

thanx Deemented. i usually put herbs under the chicken skin with butter but not sure which ones will work best for turkey. think i'll def try a crown this year. thanx everyone grin

Bunbaker Tue 14-Dec-10 07:45:16

"Bunbaker can't you just cook her a turkey leg with it?"

I have done this in previous years, but it wasn't free range. I really don't like the idea of buying intensively reared poultry and have ordered a free range turkey from the farm shop near me. I know they are free range because I have seen the turkeys running around in the field. I am not very fond of turkey so I hope this one will taste better. I think I might cut the legs off and put one straight into the freezer and cook the other with the rest of the turkey. MIL can take her leftovers home with her and a frozen leg to cook some other time.

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