Steaming A Turkey Crown: A Tasty, Juicy Treat

Cooking a turkey crown in a steam oven is a great way to ensure your bird is moist and tender. Turkey crowns are perfect for smaller gatherings, as they are the breast of the bird still attached to the bone, with the legs and wings removed. This method is also much faster than cooking a whole turkey in a conventional oven.

To start, you'll want to brine your turkey crown, either by submerging it in a saltwater solution or dry brining with coarse salt. This adds moisture and flavour, and helps the meat cook more evenly. You can also add butter under the skin for extra moisture and flavour.

When cooking, you'll first want to steam the turkey gently to retain moisture, and then finish it off with a conventional dry heat to brown and crisp the skin. For a 6kg turkey crown, you can try 45 minutes of steaming, followed by 90 minutes of heat and steam at 180°C, and then 20-30 minutes of dry heat to finish. Use a meat thermometer to check that the internal temperature reaches 74°C.

For a juicy and tender turkey crown, follow these simple steps and adjust the cooking times according to the size of your bird.

How to prepare a turkey crown for cooking

A turkey crown is a whole turkey with the legs and wings removed, leaving the breast attached to the bone. It's a great option for smaller gatherings, as it cooks more quickly and easily than a whole turkey and suits those who prefer white breast meat.

Defrost the Turkey Crown (if frozen)

If you're using a frozen turkey crown, it's essential to defrost it thoroughly before cooking. Place the turkey on a deep tray or pot on the bottom shelf of your fridge to prevent raw juices from contaminating other foods.

The defrosting time will depend on the weight of your turkey crown. As a guide, allow 8-12 hours per kg in the fridge or 3-4 hours per kg in a cool room below 17.5°C.

Check for Giblets and Brine

Once defrosted, remove the turkey from its packaging and check the main cavity for a bag of giblets. Don't throw them away! Instead, place them in a roasting tray with roughly chopped vegetables like onions, carrots, celery, garlic, and herbs to make a flavoursome gravy.

Before proceeding, also check the label of your turkey crown to see if it has already been pre-brined or injected with brine. If not, you can brine the turkey yourself by submerging it in saltwater overnight. This adds moisture and helps the meat cook more evenly.

Prepare the Turkey Crown

Fill the neck cavity of the turkey crown with your choice of stuffing, being careful not to pack it too tightly. Pull the skin back over the cavity and tuck it under the bird.

If your turkey crown has drumettes or whole wings attached, tuck them under the bird and use cooking string to keep them in place. This prevents them from sticking out during cooking.

Add Butter and Seasonings

To ensure a moist and flavourful turkey crown, add butter inside the skin and all over the top and inside cavities. You can enhance the butter by mixing it with garlic and fresh thyme leaves.

Additionally, stuff the cavities with a clementine cut in half and some fresh thyme sprigs. This adds extra flavour and moisture to the meat.

Drizzle with Oil and Refrigerate (Optional)

Drizzle a tablespoon of olive oil over the crown and rub it into the meat. At this point, you can cover the tray with kitchen foil and store it in the fridge overnight. This allows the flavours to develop and marinate the meat.

Bring to Room Temperature

On the day of cooking, take your prepared turkey crown out of the fridge about an hour before it's due to go into the oven. This helps the meat cook more evenly.

Season and Preheat the Oven

Just before cooking, season the crown generously with sea salt and black pepper all over.

Preheat your oven, ideally with a steam function, to the appropriate temperature. The recommended temperature varies, but it typically ranges from 180°C to 190°C.

Place in a Roasting Tin

Place the turkey crown, skin-side up, in a roasting tin. For added flavour and moisture, pour chicken or turkey stock around the bottom of the tin, not over the turkey.

Cover with Foil

Loosely cover the turkey crown with foil, securing it on the long edge of the roasting tin. Leave the two shorter ends open. This step helps retain moisture and prevents the turkey from drying out during cooking.

Calculate Cooking Time

The cooking time will depend on the weight of your turkey crown. As a general rule, cook a stuffed higher-welfare bird for 25-30 minutes per kg, and a standard bird for 35-40 minutes per kg.

For example, if you have a 3kg crown, roast it for 1 hour and 30 minutes. Adjust the time accordingly if your turkey is larger or smaller.

Baste and Uncover

About 30 minutes before the end of the estimated cooking time, remove the foil and baste the turkey crown with the juices and stock from the roasting tin. Return the turkey to the oven, uncovered, to allow the skin to brown evenly.

Check the Internal Temperature

The best way to ensure your turkey crown is cooked is to use a meat thermometer. Insert it into the thickest part of the breast, being careful not to push it all the way through. The internal temperature should reach 74°C/165°F or above for the turkey to be considered cooked.

If it hasn't reached the desired temperature, return it to the oven, covered with foil to prevent the skin from burning, and cook for an additional 15 minutes before checking again.

Rest the Turkey Crown

Once your turkey crown has reached the correct internal temperature, remove it from the oven and let it rest. Cover it loosely with foil and leave it to rest for at least 30 minutes before carving. This allows the juices to redistribute, ensuring a moist and tender turkey.

How to prevent a turkey crown from drying out

A turkey crown is the breast of the bird still attached to the bone, with the legs and wings removed. It is an ideal joint for smaller gatherings, for those who prefer white meat, and for those who don't want lots of leftovers.

Breast meat is not as forgiving as leg and wing meat, so it is important to keep the turkey crown moist while cooking. Here are some tips to prevent your turkey crown from drying out:

• Add liquid to the roasting tray: Having some liquid in the bottom of your roasting tray will help to keep the crown moist during cooking. You can use water, chicken stock, or even boiling water.
• Smear with butter: Butter will add flavour and moisture to the meat. You can also stuff flavoured butter under the skin by carefully teasing the skin away from the meat and packing plenty of butter underneath.
• Cover with bacon: Drape smoked bacon over the crown to keep it moist and add flavour.
• Use a glaze: A glaze will add flavour and moisture to the meat. Try a combination of orange juice, maple syrup, mustard, and thyme, or use your own favourite.
• Cooking temperature and time: The temperature of your oven should be 190C/170C fan/gas 5 and the cooking time calculated as follows: for a turkey crown under 4kg, cook for 20 minutes per kg plus 70 minutes; for a turkey crown over 4kg, cook for 20 minutes per kg plus 90 minutes. However, if you are using a steam oven, the cooking time will be reduced by about a third.
• Rest the meat: Once the turkey crown is cooked, let it rest for at least 10 minutes, but 30 minutes is better. This will allow the meat to relax and the juices to redistribute, preventing them from dribbling out onto the cutting board when you cut into it. Do not cover the turkey during its rest, as this will make the skin soggy.

Cooking times and temperatures for a turkey crown

The cooking time for a turkey crown depends on its weight and the type of oven you have. A general rule of thumb is to cook it for 20 minutes per half kilogram (or per pound) at 190°C/170°C fan/gas mark 5, plus an additional 70 minutes for turkeys under 4kg and 90 minutes for turkeys over 4kg.

For example, a 1.5kg turkey crown should be cooked for 1 hour and 40 minutes, plus resting time, at 190°C/170°C fan/gas 5. A 2kg crown should be cooked for 1 hour and 50 minutes, plus resting, at the same temperature. A 2.5kg crown will need 2 hours, plus resting, at this temperature.

If you are cooking your turkey crown in a steam oven, it will cook much faster than in a conventional oven. Steam ovens can reduce cooking time by 30 to 50 per cent. For example, a 5kg turkey can be cooked in a little over an hour using combination steam.

When cooking a turkey crown, it is important to ensure that it is properly defrosted before cooking. The internal temperature of the thickest part of the crown should reach 70°C when it is ready. It is recommended to use a meat thermometer to check this, rather than relying on cooking time alone, as ovens can vary. The turkey should then be left to rest for 20 minutes, during which time the temperature will continue to rise.

How to check if a turkey crown is cooked

Checking if your turkey crown is cooked is a crucial step to ensure food safety and the best eating experience. Here are some detailed instructions on how to do it:

• Use a Meat Thermometer: The internal temperature of your turkey crown should reach 70°C to be considered cooked. This is the recommended temperature by the Food Standards Agency. However, some sources suggest an internal temperature of 73°C-76°C. Insert the thermometer into the thickest part of the breast, being careful not to push it all the way through. If your turkey hasn't reached the desired temperature, put it back in the oven, covered, and cook for an additional 15 minutes before checking again.
• Check the Juices: If you don't have a meat thermometer, there's a simple knife test you can perform. Stick a knife into the thickest part of the breast. If the juices run clear without any pink tinge, your turkey is likely done.
• Examine the Meat: Before serving, always check that the meat is steaming hot throughout. There should be no signs of pink meat visible when you cut into the thickest part of the breast.
• Resting and Final Check: After removing the cooked turkey from the oven, let it rest in a warm place for about 20 minutes. During this time, the temperature of the meat will continue to rise. For example, a turkey with an internal temperature of 73°C-76°C will reach 82°C-85°C while resting, ensuring it's perfectly cooked.

Remember, cooking times and temperatures may vary depending on your oven and the size of your turkey crown. Always refer to a reliable recipe and adjust as needed. Enjoy your delicious and safely cooked turkey crown!

How to make gravy from turkey crown drippings

Now that your turkey crown is cooked to perfection, it's time to make the most of those delicious drippings and create a rich, flavourful gravy to accompany your roast. Here's a step-by-step guide on how to make gravy from turkey crown drippings:

Step 1: Prepare the Drippings

Collect all the drippings from your roasted turkey crown. You can do this by carefully lifting the cooked turkey from the roasting pan and placing it on a cutting board to rest. Next, remove as much grease or fat as possible from the pan using a spoon, ladle, or gravy separator. You want to reserve about a quarter of a cup of fat for the next step.

Step 2: Make the Gravy Base

Heat four cups of turkey broth, chicken broth, water, or a combination of broth and water in a saucepan until hot but not boiling. This will serve as the base for your gravy. You can also use the juices collected from the vegetables that you roasted the turkey crown on.

Step 3: Deglaze the Pan

Place the roasting pan over two burners on the stove at medium heat. Add half a cup of liquid—this can be water, wine, turkey stock, or chicken stock. Constantly stir and scrape the bottom of the pan to loosen any browned bits. Pour the liquid from the roasting pan into a measuring cup or directly into the saucepan of hot broth.

Step 4: Create a Roux

Add the reserved fat (or butter) to a saucepan over medium heat. Whisk in an equal amount of all-purpose flour—about a quarter of a cup—and cook until the mixture loses its raw smell and turns golden. This step cooks the flour, enhancing the thickening power of the roux and adding a nutty flavour to your gravy.

Step 5: Combine and Simmer

Whisk the hot broth and pan drippings into the roux and simmer over medium heat, stirring frequently, until thickened. This should take about five minutes.

Step 6: Season and Serve

Taste the gravy and season with salt and pepper as needed. Transfer the gravy to a warmed gravy boat or serving bowl. Garnish with freshly chopped herbs like sage, thyme, or rosemary. Your delicious homemade gravy is now ready to be served alongside your turkey crown!

Tips and Tricks:

• If you don't have enough fat from the drippings, you can use butter instead.
• Use low-sodium or unsalted stock if possible, as the pan drippings may already be salty.
• If your gravy is too thick, simply whisk in more broth or stock to thin it out.
• If your gravy isn't thickening, whisk in a little cornstarch to help it along.
• The colour of your gravy will depend on the spices and seasonings used for your turkey, ranging from light to dark brown.
• You can store leftover gravy in an airtight container in the refrigerator for 2-3 days and reheat it on the stovetop or in the microwave when needed.

Frequently asked questions