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A turkey crown is the perfect alternative for smaller families who don’t have as many guests to feed, as naturally, without the legs and wings the breast is smaller. The other advantages to a turkey crown are that it will cook much quicker than a whole turkey and should fit into any oven and roasting tin. They are widely available and are becoming more and more popular among Christmas dinner cooks.

How long to cook a turkey crown

British Turkey advises the temperature of your oven should be 190C/170C fan/ gas 5 with the cooking time calculated as follows:

  • Under 4kg – 20mins per kg plus an extra 70 minutes
  • Over 4kg – 20mins per kgs plus an extra 90 minutes

Remember to weigh your turkey with any stuffing that’s under the skin, bacon or any other additions wrapped around it.

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1.5kg – 1 hour 40 minutes plus resting at 190C / 170C fan / gas 5

2kg – 1 hour 50 minutes plus resting at 190C / 170C / gas 5

2.5kg – 2 hours plus resting at 190C / 170C fan / gas 5

However, it’s worth noting a number of turkey recipes specify a different oven temperature, meaning if you cook the crown at a higher or lower temperature you will have to adjust the cooking time.

For example, at 200C / 180C fan / gas 6, calculate the cooking time at 20 minutes per 450g instead.

You may also have to adjust the cooking time depending on the type of crown you have bought.

As an example, a 3kg Kelly Bronze turkey crown is cooked for 1 hour and 30 minutes at 180C / 160C fan /gas 4.

That means by the time it finishes cooking, the internal temperature should be 60C (five degrees less than recommended, but perfectly safe with a Kelly Bronze turkey.

It should then rise another five degrees Celsius as the turkey has time to rest.

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How do I know when my turkey crown is cooked?

Ideally, to know if your turkey is cooked you should test it with an oven thermometer.

Ovens vary and if you have put anything else in to cook at the same time, this can have an effect on the cooking time.

The internal temperature of your turkey should be 70C when it is ready.

This is the recommended temperature for cooked turkey according to the Food Standards Agency.

After it’s cooked, it is very, very important you leave your turkey to rest for 20 minutes as it will continue cooking throughout during this time.

You are advised to use a proper meat thermometer and not the red pop-out one sold alongside turkeys.

Before serving your turkey, always check the meat is steaming and piping hot throughout.

There should be no pink meat visible and when you cut into the thickest part of the crown, the juices should be running clear.

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