Turkey crown recipes
Hugely popular at Christmas, thanks to faster roasting times and ease of preparation, turkey crowns are the breasts left on the bone with the legs removed. With premium turkey crowns you will often find the wings are left attached, these are useful for making gravy and help the crown sit better in the roasting tray. Supermarket turkeys rarely include the wings.
Mary Berry's turkey crown recipe is deliciously flavoured with orange and thyme and made in 10 easy steps. A wonderful option for Christmas dinner. To find exact turkey crown cooking times use our roast calculator.
This meal, if served as 10 portions, provides 335kcal, 56g protein, 7g carbohydrate (of which 3.5g sugars), 8g fat (of which 4g saturates), 0.4g fibre and 0.9g salt per portion.
More turkey crown recipes
Storage
If you have purchased a frozen turkey crown, make sure it is fully defrosted before cooking – this can take up to 3 days in the fridge.
Other considerations
For the best results, you need to rest your turkey crown for at least 20 minutes, and up to an hour. This allows the juices to settle and stops the meat from drying out. Cover it in a layer of kitchen foil and some clean tea towels. The turkey will still be hot and it will give you time to make the gravy and roast everything else.
