Only able to get frozen turkey crown - how do I prep/cook it to render delicious ?

[peridito]

I foolishly thought shops would be full of bronze free range turkeys but ...not round here this morning they're not .

So a frozen block of unknown origin it is - can you talented lot help me make it as tasty as it's able to be ?

pretty please ?

Crown is better. No waste! I cover with bacon to roast

I do a version of the butter bomb: loosen the skin and push a creamed mixture of butter, cream cheese and chopped fresh sage under the skin. Then cross with a zigzag of streaky bacon.
Basically treat your crown as you normally do the breast of your whole bird.

Defrost now

Butter under the skin

Bacon over the top

Bung it in the oven

Leave to rest

Eat

Simples

What do you usually do? Do that, just defrost it first.

Cover in goose fat and bacon, roast according to packaging and rest for at least an hour, 2 is better (left in roasting pan, tipped with run foil and covered with a couple of bath towels).

You could nigella brine it. I’d concentrate on defeating it first.

Defrosting it-not defeating it.

DH panic bought a naff turkey crown on Monday yesterday the shops were filled to the rafters with free range turkeys.

I plan on doing what I usually do, shoving a tonne of herby butter under the skin on Christmas Eve then on the day covering it with streaky bacon. When it's done I rest it upside down for at least an hour and eat the crispy bacon

I've given up trying new ideas as they seem to end in disaster. One year I brined the turkey and it was a faff and rubbish, another year I used a buttered muslin which burned and kept setting smoke alarms off!

@superram I like the idea of defeating it! Kinda how I feel about the bloody things every year!

Defeat the Turkey!

Anyhow, yep. I'd agree with loads of salty butter and herbs.

Phil Vickery This Morning, google how he cooks a turkey. It works the same with Crown too, just reduce the time to Kilo. It's amazing and you get fabulous Gravy too.

Bacon or prosciutto? Bacon seems a bit thick?

I have a similar dilemma here!

Bacon. Prosciutto will probably burn. Bacon helps keep all the moisture in the turkey meat.

I intend to defeat my turkey.

I also intend to defeat the sprouts.

By the end of the roast, I suspect the pudding will defeat me! But.... I will battle back and I will defeat the gin and chocolate. It will be a long and hard fought battle but a fight I shall win😀

www.itv.com/thismorning/articles/phil-vickerys-turkey-masterclass

Thank you all - lots of butter ,turn upside down ,rest for 2 hours

I shall defeat the turkey!

@GuyFawkesDay

Bacon. Prosciutto will probably burn. Bacon helps keep all the moisture in the turkey meat.

Thank you!

Rarely get a. Crown, but when we do, we use those oven roasting bags with the usual butter and herbs

Really moist, and the juices are amazing for a last basting, and great gravy.. no mess either.

@superram

Defrosting it-not defeating it.

I had this mental image of the OP and the turkey having a duel 🤣🤣

Oh bugger. So after my post yesterday, I went and bought some bacon to put on my turkey crown.

After reading other turkey threads I’ve realised I’ve bought the wrong bacon. I just got normal rashers but I should have bought streaky!! 🤦🏼‍♀️

I now realise how ridiculous it would look to cover a turkey in normal bacon rashers... off to the supermarket I go again today!!

I've got a crown too - this butter under the skin regime - do I need to put a slit in the skin and peel it back? Or is there a natural pocket?

I actually crown my own anyway because I use the wings with the giblets for gravy
Literally just cook it as you would a non-crown, make sure it's properly defrosted though. Put the stuffing in the front where you pull the goblet bag out, cut a lemon in half and whack up the other end. Lots of herb butter over it. Make a foil tent so it can steam.

We use rashers not streaky