A lot quicker than a full turkey, a turkey crown is perfect for smaller gatherings.
What is a turkey crown?
A turkey crown is what is known when the legs and wings have been removed. Perfect for those who prefer white meat over brown meat.
Keeping a turkey crown moist
The main problem with a turkey crown is that breast meat will dry out, so you need to keep the turkey moist. Do this by having some stock in the bottom of the roasting tray, draping over bacon or smearing with butter. Remember to let the turkey crown rest after roasting to let the meat relax.
1 turkey crown
500ml chicken stock
1 tablespoon of wholegrain mustard
4 tablespoon of orange juice
4 tablespoon of maple syrup
2 teaspoon thyme leaves
Pre-heat the oven to 180˚C/gas mark 4.
Add mustard, maple syrup, orange juice, thyme leaves, salt and pepper to a bowl and mix together.
Place the turkey crown into a deep roasting tray.
Brush over with the glaze.
Pour the chicken stock into the roasting tray.
Calculate the cooking time (allow 20 minutes per kilogram plus 70 minutes) then place in the preheated oven.
Use a spoon or a turkey baster to pour the juices and glaze over the turkey every 20 minutes to keep the turkey moist.
Once cooked, remove the turkey from the oven and allow to rest under some foil.
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