Steaming A Turkey Crown: A Step-By-Step Guide

A turkey crown is a great option for smaller gatherings, as it's cheaper than a whole turkey, easier to carve, and takes less time to cook. It's also a good choice if you're short on oven space, as it cooks more evenly and quickly, resulting in moister meat.

Cooking times will vary depending on the weight of the crown, but most crowns will come with roasting instructions. As a general rule, calculate 20 minutes per kg, plus an extra 70 minutes (or 90 minutes if the crown weighs more than 4kg).

To ensure your turkey crown stays moist, it's important to add some fat, such as butter or bacon. You can also baste the turkey with its own juices to redistribute the moisture.

So, if you're looking for an easy and delicious option for your festive gathering, a turkey crown is definitely worth considering!

Cooking times and temperatures

The cooking time for a turkey crown depends on its weight. The British Turkey Information Service recommends 20 minutes per kg, plus 70 minutes if the turkey crown weighs less than 4kg, and 90 minutes if it weighs more than 4kg.

For example, a 1kg turkey crown should be cooked for 1 hour and 30 minutes, while a 2kg crown should be cooked for 1 hour and 50 minutes.

It is important to note that cooking times can vary depending on your oven's accuracy. The oven temperature can also be adjusted to get a crispier skin. A lot of recipes suggest preheating the oven to a higher temperature, and then turning it down once the turkey is put in. The temperature can also be increased towards the end of the cooking time.

• 1kg – 1 hour 30 minutes at 180°C fan/350°F/gas mark 4
• 1.5kg – 1 hour 40 minutes at 180°C fan/350°F/gas mark 4
• 2kg – 1 hour 50 minutes at 180°C fan/350°F/gas mark 4
• 3kg – 2 hours 10 minutes at 180°C fan/350°F/gas mark 4
• 4kg – 2 hours uncovered or 2 hours and 30 minutes covered at 190°C/Gas 5, or 1 hour and 45 minutes uncovered or 2 hours and 15 minutes covered at 170°C fan
• 5kg – 2 hours and 15 minutes uncovered or 2 hours and 45 minutes covered at 190°C/Gas 5

It is recommended to cook the turkey crown uncovered for the last 15-20 minutes of cooking to get a golden brown colour.

Defrosting

The safest place to defrost your turkey crown is in the fridge, as this provides a controlled temperature. The general rule is to allow 8-12 hours per kg in your fridge, set at 4°C or below. If you have a 3kg turkey crown, for example, you should allow at least 24 hours to defrost. Make sure you remove the packaging, as this will prevent the spread of bacteria, and place the turkey crown on a dish large enough to contain the liquid as it thaws. Always defrost in a fridge, not at room temperature, and ensure it is covered and stored at the bottom of the fridge.

You can also defrost a turkey crown at room temperature, but this method is not as safe as using a controlled fridge temperature. If you opt for this method, ensure you store the turkey crown in a baking tray or tin, out of direct heat, such as ovens and kettles. For an average 6kg bird, allow 24 hours or slightly longer, but check it regularly throughout the defrosting process.

Another option is to defrost your turkey crown in the microwave. First, ensure your turkey fits in the microwave and remove all packaging and giblets, including any metal hooks. Place the turkey breast-side up on a heatproof plate or dish. Heat on the defrost setting for 30 minutes, followed by shorter 5-minute bursts until your bird has thawed completely, which could take around an hour. Be sure to clean your microwave afterwards and roast the turkey immediately.

You can also defrost a turkey crown in cold water. Submerge the turkey entirely in cold water, either in your kitchen sink or a basin, ensuring the packaging is not torn and the turkey is fully sealed. Check the temperature every hour, ensuring it remains cold to the touch. If the water gets warmer, change it to maintain the same temperature. This method should take approximately 1 hour per 1 kg of turkey.

To check if your turkey crown is fully defrosted, insert a thermometer probe into the thickest part of the meat; if the gauge reads anything below 1°C, it is not defrosted. The meat should feel soft and leave a small imprint when touched. The legs and wings should also move relatively freely.

Carving

Step 1: Remove the Turkey from the Roasting Tray

First, remove the cooked turkey crown from the roasting tray and place it on a carving board or a large plate. Allow the turkey to rest in a warm place for 15-30 minutes before carving. This will give you a better carving experience and allow the juices to redistribute, ensuring the meat is juicy and tender. Remember to remove any netting from the turkey breast at this stage.

Step 2: Sharpen Your Knife

It is important to use a sharp carving knife and to always cut in a downward, 'away from you' motion. This will help ensure clean and precise cuts.

Step 3: Carve the Breast Meat

When carving the breast meat, you can follow one of two methods:

Method 1:

Make a deep cut to the breast bone, crossways, beneath each breast. Starting at the neck end, cut long, thin slices down the length of the bird, continuing until you reach the breast bone. If you remove the wishbone, you will be able to keep carving neat slices. This method is good for portion control.

Method 2:

Make a deep cut, crossways, beneath each breast, then cut all the way down into the turkey, on either side of the breast bone. Cut as close to the bone as possible, carving out the whole breast and pulling it away as you move the knife. Then, cut the breast into thick slices.

Step 4: Carve the Legs and Wings

To remove the leg from the carcass, loosen it at the thigh socket with your hands, then carve into the natural joint, cutting through the socket of the bone. To separate the drumstick and thigh, loosen again, then carve into the socket of the bone.

To remove the wing, twist it close to the body and cut between the joint, not through the bones. Cut the wing in half, then either carve or pull away the meat from the bone.

Step 5: Serve the Carved Meat

Once you have finished carving, place the carved meat on a serving plate and cover it with foil to keep it warm until you are ready to serve.

Tips:

• When carving the breast meat, cutting at an angle following the grain of the meat will make the most of the meat's texture. Thicker slices (approximately 5-10mm) allow you to savour the full flavour and succulence of the meat.
• Don't forget about the meat on the sides of the bird, close to the backbone. This area contains the 'oysters', which are succulent, round pieces of meat that are well worth fighting for!
• If you want to keep the leftovers for sandwiches, leave the carcass to cool and then remove the remaining meat from the bone by hand. Don't forget to use the carcass to make a delicious soup!

Moisture retention

• Cook a smaller turkey crown.
• Cover or stuff the breast with fatty foods like bacon or butter.
• Joint the bird and cook the white and dark meat separately.
• Butterfly the turkey crown and lay it flat in the oven for more even cooking.
• Use a steam oven, which cooks the turkey more quickly and at a lower temperature, helping to retain moisture.
• Use a combination of steaming and roasting, which cooks the turkey gently without losing moisture, and then finishes it with dry heat to brown the skin.
• Baste the turkey crown with the juices from the roasting tray.

Roasting dishes

• Choose a Roasting Dish: Select a roasting dish that is just large enough to hold the turkey crown comfortably. It should not be too big, as you want the juices and flavours to concentrate around the meat. A roasting tin or dish with low sides is ideal, as it allows the turkey crown to cook evenly and helps to create a crispy skin.
• Prepare the Roasting Dish: Before placing the turkey crown in the roasting dish, line it with a trivet of roughly chopped vegetables such as onions, carrots, celery, and garlic. You can also add woody herbs like rosemary or thyme. This trivet will flavour the turkey crown from below and catch the delicious drippings, which can be used to make gravy.
• Size and Weight Considerations: Ensure that your roasting dish can accommodate the size and weight of the turkey crown. A general rule of thumb is to allow approximately 250-333 grams per person when choosing the size of the turkey crown. For example, a 2-kilogram turkey crown will feed 6-8 adults.
• Foil or No Foil: Depending on your preferred cooking method, you may want to cover the roasting dish with foil for part of the cooking time. This helps to keep the breast meat juicy and prevents the skin from browning too quickly. Remove the foil towards the end of the cooking time to allow the skin to crisp up.
• Cooking Times and Temperatures: The cooking time will depend on the weight of your turkey crown. As a guide, for a stuffed higher-welfare bird, cook for 25-30 minutes per kilogram, and for a standard bird, cook for 35-40 minutes per kilogram. Adjust the oven temperature to 180ºC/350ºF/gas 4.
• Resting the Turkey Crown: After roasting, remove the turkey crown from the oven and transfer it to a warm place to rest. You can use the same roasting dish or transfer the crown to a serving platter. Cover it loosely with foil or a tea towel, and let it rest for up to 2 hours. This allows the juices to redistribute, ensuring a moist and tender turkey crown.

Frequently asked questions