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Best way to cook a turkey (crown)

6 replies

IndigoIsMyFavouriteColour · 22/11/2025 14:02

As title really! Please give me your best recipes for turkey. We don’t usually do a turkey but we are this year. Have bought a small turkey crown and looking for ideas.

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Forgottenmyphone · 22/11/2025 15:20

We’ve used this method for a while and pretty pleased with the outcome https://www.sainsburys.co.uk/gol-ui/recipes/articles/how-to-roast-a-turkey-crown-with-a-bacon-lattice

TomatoSandwiches · 22/11/2025 15:22

I like to dry brine turkey for 24hrs and use a herby compound butter under the breast skin, wrap in thick butchers streaky bacon and roast slowly on a rack above the potatoes.

IndigoIsMyFavouriteColour · 22/11/2025 15:28

Forgottenmyphone · 22/11/2025 15:20

We’ve used this method for a while and pretty pleased with the outcome https://www.sainsburys.co.uk/gol-ui/recipes/articles/how-to-roast-a-turkey-crown-with-a-bacon-lattice

Thank you, I will suggest this to husband who is doing the cooking!

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IndigoIsMyFavouriteColour · 22/11/2025 15:28

TomatoSandwiches · 22/11/2025 15:22

I like to dry brine turkey for 24hrs and use a herby compound butter under the breast skin, wrap in thick butchers streaky bacon and roast slowly on a rack above the potatoes.

Brine is just salty water yes? I think this is what he has in mind but we haven’t considered putting bacon on top and it’s been suggested twice now so we will do this.

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TomatoSandwiches · 22/11/2025 16:03

IndigoIsMyFavouriteColour · 22/11/2025 15:28

Brine is just salty water yes? I think this is what he has in mind but we haven’t considered putting bacon on top and it’s been suggested twice now so we will do this.

Dry brine is just placing the crown on a racked tray and covering it with salt and other herbs and spices open air in the fridge, it imparts flavour and creates a superior texture to the meat, helps keep it juicy as well so long as you don't over cook it. The bacon basically acts as a baster due to the fat.

IndigoIsMyFavouriteColour · 22/11/2025 16:33

TomatoSandwiches · 22/11/2025 16:03

Dry brine is just placing the crown on a racked tray and covering it with salt and other herbs and spices open air in the fridge, it imparts flavour and creates a superior texture to the meat, helps keep it juicy as well so long as you don't over cook it. The bacon basically acts as a baster due to the fat.

Oh dry brine, I didn't read that bit properly. I think this is what we will do, thanks for the suggestion.

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