Chill: Keep the Turkey Crown refrigerated until you’re ready to start preparation.
Preparation for Cooking: Remove the Turkey Crown from its vacuum packaging and allow it to come to room temperature - this should take at least 45 minutes. Season generously with salt and pepper.
Preheating: Oven Settings: Preheat your oven to 220°C (Gas 7 / 425°F).
Cooking: Initial High Heat: Place the Turkey Crown skin side down on a trivet or rack in a roasting tin. Start roasting at 220°C for the first 30 minutes of your calculated cooking time. Add a little water to the roasting pan and top up as needed to keep the turkey moist and to create a flavourful base for gravy.
Cooking Times:
- Calculate cooking time at 25 minutes per pound, plus an additional 30 minutes, or 55 minutes per kilogram, plus 25 minutes.
Reduced Heat Cooking: After the initial 30 minutes, reduce the oven temperature to 180°C (350°F / Gas 4). Turn the Turkey Crown skin side up, cover it with heavily buttered greaseproof paper, and loosely tent with foil. Continue cooking for the remainder of your calculated time. Baste the crown periodically to ensure it remains moist.
Crisping the Skin: 15-20 minutes before the end of the cooking time, remove the foil and greaseproof paper, and increase the oven temperature to crisp the skin.
Testing for Readiness: Check if the Turkey Crown is fully cooked by inserting a skewer into the thickest part of the joint; the juices should run clear If you’re unsure, cook for a further 10 minutes and check again. Be careful not to overcook.
Resting: Once cooked, remove the Turkey Crown from the oven and let it stand for at least 20 minutes before carving. This resting period allows the juices to redistribute, ensuring your meat is juicy and flavourful when sliced.