Cook a turkey crown until the thickest part of the meat reaches about 70 °C (165 °F) when checked with a meat thermometer.

Safe internal temperature

  • Food-safety guidance for turkey in general is to reach at least 74 °C / 165 °F in the thickest part, which ensures harmful bacteria are killed.
  • Many UK-style turkey crown recipes aim for around 70 °C in the thickest part of the breast, then rely on resting time (carryover cooking) to take it a few degrees higher while keeping the meat juicy.

Practical cooking tips

  • Insert the thermometer into the thickest part of the breast, avoiding any bone, to get an accurate reading.
  • If you like it on the safer, well‑done side, go closer to 74 °C; if you prefer it a bit juicier and are following a reputable slow‑roast or premium-crown method, 68–70 °C with a proper rest is commonly recommended.

Information gathered from public forums or data available on the internet and portrayed here.