Roast Turkey Crown Recipe
Turkey Crown Recipe: Picture this – a beautifully roasted turkey crown, glistening with a golden hue, filling your kitchen with the aroma of herbs and spices. This delightful dish is perfect for any special occasion, offering tender and juicy meat without the need for a whole turkey. Ideal for smaller gatherings, it’s a fantastic option for those looking to enjoy the traditional taste of turkey without the fuss.
History:
Did you know that a turkey crown is a relatively modern invention, designed to cater to smaller households and those who prefer white meat? The turkey crown became popular in the late 20th century as people sought easier and quicker ways to prepare turkey for festive occasions. By removing the legs and wings, this cut allows for a shorter cooking time and simpler carving, making it an appealing choice for many home cooks.
Serving Suggestions:
This roast turkey crown pairs wonderfully with a variety of side dishes. Serve it with classic roasted potatoes, honey-glazed carrots, and a generous helping of Brussels sprouts. For an added touch, consider a cranberry and orange relish on the side. Garnish the platter with fresh herbs and orange slices to enhance its presentation.
Storing Instructions:
Leftovers should be stored in an airtight container in the refrigerator and consumed within three days. If you wish to keep the turkey longer, slice the meat and freeze it in a freezer-safe container for up to three months. For best results, separate the meat into portion sizes before freezing to make reheating easier.
Reheating Instructions:
To reheat the turkey, preheat your oven to 180°C (350°F). Place the slices in an oven-safe dish, cover with foil, and warm for about 20 minutes, or until heated through. Alternatively, you can reheat the slices in the microwave on medium power for 2-3 minutes, ensuring they are hot all the way through.
Conclusion:
We hope you enjoy making and savouring this roast turkey crown. It’s a delightful way to celebrate special moments with family and friends. We’d love to hear about your experience and any tweaks you made to the recipe. Share your thoughts in the comments below, and don’t forget to subscribe to our newsletter for more delicious recipes and cooking tips.
How to Make Roast Turkey Crown Recipe
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Roast Turkey Crown Recipe
Description
Enjoy a tender and juicy Roast Turkey Crown with this easy-to-follow recipe. Infused with a delightful herb butter mixture and enhanced with the bright flavours of fresh oranges, this dish is perfect for any festive occasion. The succulent turkey is topped with crispy pancetta and served with a rich, savoury gravy. Ideal for smaller gatherings, this recipe ensures a delicious meal without the hassle of cooking a whole bird.
Ingredients
Instructions
Preheat the Oven:
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Preheat
Preheat your oven to 190°C (170°C fan/gas 5).
Prepare the Turkey:
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Make Herb Butter
In a bowl, mix the softened butter with thyme, rosemary, sage, garlic, paprika, salt, and black pepper.
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Loosen Skin
Gently loosen the skin on the turkey crown by pushing your fingers (or a rubber spatula) between the skin and the meat, being careful not to tear it.
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Spread Herb Butter
Spread the herb butter mixture evenly under the skin and over the turkey breast.
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Add Orange Slices
Arrange the orange slices under the skin on top of the herb butter.
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Prepare Neck End
Place one orange half under the skin at the neck end of the bird and add any orange trimmings to the neck cavity.
Season and Roast:
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Season Turkey
Rub the turkey crown all over with olive oil and season with salt and freshly ground black pepper.
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Arrange Bacon
Place the turkey crown in a roasting tray. Lay the bacon or pancetta slices over the top, slightly overlapping to cover the turkey.
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Roast Covered
Roast in the preheated oven for 60 minutes covered with foil.
Baste and Continue Roasting:
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Baste and Uncover
Remove the foil, baste the turkey with the juices, and continue to roast for another 25 minutes uncovered.
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Final Roast
Baste again and roast for a further 25-35 minutes, until the turkey is cooked through, and the juices run clear when pierced with a skewer.
Rest the Turkey:
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Rest
Transfer the turkey crown to a serving platter and cover with foil. Let it rest for 30 minutes.
Prepare the Gravy:
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Collect Juices
Pour the juices from the roasting tray into a jug and allow them to settle. Skim off all but 4 tablespoons of the fat from the top.
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Make Gravy
Transfer the remaining juices into a saucepan and heat over medium heat until it simmers. Whisk in the flour until smooth, then pour in the port and stock, whisking continuously.
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Season Gravy
Add Worcestershire sauce and soy sauce, and continue to simmer until the gravy thickens. Season with salt and freshly ground black pepper to taste.
Serve:
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Carve and Serve
Carve the turkey and serve with the prepared gravy.
Equipment
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- Amount Per Serving
- Calories 450kcal
- Calories from Fat 180kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 8g40%
- Cholesterol 120mg40%
- Sodium 900mg38%
- Potassium 500mg15%
- Total Carbohydrate 7g3%
- Dietary Fiber 0.4g2%
- Sugars 3.5g
- Protein 56g113%
- Vitamin A 500 IU
- Vitamin C 12 mg
- Calcium 30 mg
- Iron 2 mg
- Vitamin E 1.2 IU
- Vitamin K 6 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Ensure the turkey is at room temperature before roasting for even cooking.
- Use a meat thermometer to check the internal temperature of the turkey; it should reach 75°C (165°F).
- Letting the turkey rest after roasting ensures the juices redistribute, keeping the meat tender and juicy.
- For a crispier bacon topping, place the turkey under the grill (broiler) for a few minutes after the initial roasting time.
Frequently Asked Questions
Yes, you can use a frozen turkey crown. Ensure it is completely thawed in the refrigerator before preparing it. This might take up to 48 hours, depending on the size of the turkey crown.
If you don't have port, you can substitute it with red wine, sherry, or even a bit of cranberry juice for a slightly different flavour.
You can prepare the herb butter and even season the turkey crown a day in advance. Keep it covered in the refrigerator until you are ready to cook it. Let it come to room temperature before roasting.
The best way to ensure your turkey crown is cooked is to use a meat thermometer. The internal temperature should reach 75°C (165°F). The juices should also run clear when the meat is pierced with a skewer.
If the turkey crown is browning too quickly, cover it loosely with aluminium foil to prevent it from burning while it finishes cooking.
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Fiona O'Sullivan
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