Turkey crown - foil or no foil

[Malteserlover50]

Hi everyone,

I’m having a turkey crown for dinner this year (i usually have a ham) and I’ve seen a recipe on BBC Good Food website where it says to cover the top of the crown with butter and seasoning. It doesn’t say if I should cover the crown with foil or not. Can anyone advise me please?

Thank you

Foil, definitely. It helps keep the breast meat juicy and stop the skin browning too soon and burning before the meat is cooked. Take the foil off mid-way through cooking (when you baste it) and put the foil back on when it’s finished (while it rests before you serve it).

I cook mine in a turkey roasting back but have previously used foil. I would foil until almost cook and take it off for the last half hour or hour to brown depending on the size of your crown

Thank you. How often should I baste it?

I baste mine once, 30-60 mins before the end, depending on size.

mine comes in a bag...which is equivalent to foil. The other benefit is that you dont have to do anything to it till the basting stage at the end. So you can focus on other things/have fun with rest of family

I didn't use foil when I cooked one at Thanksgiving - followed a recipe on Great British Chefs which was to add 500ml of stock to the pan and baste with a glaze every 20 mins. Then under foil for 30 mins when done - turned out great, but you do need to keep a careful eye on it when it gets close to done

Does anyone know the difference in ingredients of a Christmas pudding and a Christmas cake.
They look the same except a pudding is steamed and a cake is baked in the oven.
Is that all there is to it?

Christmas pudding is made with suet instead of butter. It also has breadcrumbs and is a lot more dense.