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How to cook the most delicious turkey crown please?

(14 Posts)
winkywinkola Sun 21-Dec-14 12:11:34

But no bacon or pork.

How can I make the two lovely crowns I have the most delicious ever?

Safmellow Sun 21-Dec-14 12:42:17

Watching with interest, I have one too! Tempted to try doing it in slow-cooker but bit worried about poisoning everyone on Christmas day.

dreamingofsun Sun 21-Dec-14 14:10:57

mine will come in a bag that you put in the oven. i bought this last year because only my tiny oven was working - i wasn't convinced before, but it was really nice and moist and dead easy.

If i couldn't get one in sealed bag then i would dawb with butter/marg, put an onion in its cavity, wrap foil around it with no gaps in foil but airpocket at top and then cook it. remove foil and baste towards end. keeps it moist and limits work/time in kitchen

i've always read that stuffing should be done separately so you don't get food poisoning - this and meat cooks at different rates

imalostcause Sun 21-Dec-14 18:41:07

Sorry for butting in blush We don't usually have turkey but my mum is contributing a turkey crown this year, I have no idea how to cook it. How long do I cook it for, and how long does it need to stand? It will be approx 2kg.

makingdoo Sun 21-Dec-14 18:55:19

Watching with interest. I'd like to do my turkey in the slow cooker but I haven't done so before so I'm not sure.

Also, I'd like to do the ham in the slow cooker so not sure how I'd manage both!

dreamingofsun Sun 21-Dec-14 19:35:14

some people on here do fab chickens in their slow cookers, in mine it cooks the outside and makes it dry and hard and leaves the inside raw (gave up after 2 chickens ruined) so suggest having a practise run if u do.

ham - stick it in. half fill slow cooker with water, add an onion some cloves and leave for ages....depending on size. once cooked, cool and then smother with whatever you like to do, i do mustard with demorara and put in oven for about 20 mins.

i have timings somewhere for foil turkey cooking approach....if u want them. i'd let it stand for at least 30 mins, but i don't think longer would do any harm, wrapped in foil to keep warm. we leave ours on low on the foodwarming plate

dreamingofsun Sun 21-Dec-14 19:35:51

its only a big chicken.....so its not rocket science

Lovecat Sun 21-Dec-14 22:46:22

I clipped an amazing recipe a few years ago, not particularly trad. but absolutely gorgeous. Can't now find it, but it went something like this:

Mix up a tub of mascarpone cheese, 2 x finely grated courgettes, garlic puree (or crushed garlic, I use the puree in a tube because I'm lazy), and chopped oregano. There may have been a splash of lemon juice too...?

Using a very sharp knife, pull back the skin from the crown at the very top and then push the courgette/mascarpone mix under the skin until the entire breast is coated beneath the skin (ie don't lose the skin!). If necessary use some cocktail sticks to pin the skin back up at the top.

Roast as normal - it makes the meat very moist and the Italian flavours go really well with it (and the Christmassy vegetables!).

RojaGato Mon 22-Dec-14 12:21:56

Take some citrus fruit. Clementines, oranges, limes and bergamots work really well, lemons are bit meh.

Roughly chop citrus fruit, peel and all. Place turkey crown in roasting dish upside down. Pile citrus fruit on top, with some butter. Buttery citrus juices will run down in the breast as the bird cooks, making it tasty, moist and delicious.

VV simple too. If you fancy it you can add some fresh herbs too, tarragon is fab with orange.

Safmellow Sat 27-Dec-14 19:53:21

Thank you RojaGato I did what you suggested using some lovely, juicy Valencia oranges and it was absolutely delicious and very moist smile.

LIZS Sat 27-Dec-14 19:54:45

We did Mary Berry's thyme butter recipe but left out the orange - yum!

LumionaMoonsplash Sat 27-Dec-14 20:00:50

Mostly roast upside down and flip for last 1/2 hour to crisp the skin.

RojaGato Sun 28-Dec-14 16:13:53

Glad you liked it Safmellow smile

dingit Sun 28-Dec-14 16:17:50

Put bird on a layer of onions. Pour in a cup of stock. Rub butter all over. Loosely cover with foil. Cook 1.5 hours. Baste. Take off foil. Cook for 30 mins. Leave to rest for 30 mins. Delicious.

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