how to cook turkey crown
To cook a turkey crown so it’s juicy inside and golden outside, you mainly need the right oven temperature, timing by weight, and a rest at the end so the meat stays moist.
Basic oven-roast method
- Heat the oven to 190°C / 170°C fan / gas 5.
- Smear softened butter all over the turkey crown, then season generously with salt and pepper (you can also add herbs like thyme or rosemary if you like).
- Put the turkey crown in a roasting tin, skin-side up. Roast for 70 minutes plus 20 minutes per kg (for example, a 2 kg crown roasts about 1 hr 50 mins). The thickest part of the breast should reach at least 65–70°C on a meat thermometer.
- Once cooked, take it out and let it rest somewhere warm for about 20 minutes before carving. This helps the juices redistribute and keeps the meat tender.
Simple step-by-step
- Take the turkey crown out of the fridge 30–60 minutes before cooking so it isn’t icy cold in the centre.
- Heat the oven (190°C / 170°C fan).
- Pat the crown dry with kitchen paper.
- Rub with butter or oil, season with salt, pepper, and optional herbs or spices.
- Put it in a roasting tin, skin up. You can loosely cover with foil for the first part of cooking to protect the breast, then remove the foil towards the end so the skin browns.
- Roast for 70 mins + 20 mins per kg, checking the internal temperature.
- Rest for 20 mins before slicing.
Tips for extra flavour
- Slide some flavoured butter (garlic, herbs, citrus zest) under the skin for more flavour and moisture.
- Baste a couple of times during cooking by spooning pan juices over the top.
- For a festive twist, brush on a glaze (like honey, mustard, or spiced glaze) in the last 30–40 minutes so it goes sticky and caramelised.
Quick cooking-time guide (approx.)
| Turkey crown weight | Approx. cook time at 190°C/170°C fan |
|---|---|
| 1.5 kg | About 1 hr 40 mins (70 mins + 20 mins per kg) |
| 2 kg | About 1 hr 50 mins |
| 3 kg | About 2 hrs 10 mins |
