A turkey crown is just breast meat – not legs – on the bone, which reduces cooking time, making it easier, and generating less waste. Unfortunately, breast meat has a reputation for being dry but as Ina Garten, Barefoot Contessa says, “don’t follow the old guidelines for cooking meat or they will overcook” with the perfect bright crown. Use an instant check thermometer to check the temperature inside the meat and remember that your turkey crown will keep cooking while it rests.
Preheat your oven to 500 degrees Fahrenheit
Unscrew your turkey crown and pat with a kitchen towel, starting at the end of the neck and using your fingers, slowly lift the skin away from the flesh to form a large cavity. Fill this cavity with soft butter, smooth the skin back, and secure it using a metal skewer. You can also choose to rub under the skin and with skin braid, olive oil, or any other cooking oil of your choice.
Place the glaze in a large roasting pan, the skin is the topmost, then place it on the center shelf of the oven.
Roasted for about 1½ hours for a 5-pound crown, 2 hours for a 10-pound crown, and 2 ¾ hours for a 15-pound crown. Every half hour your crown of turkey will open. Using an oven glove, open the oven door, pull the roasting pan towards you, and tilt so that the juices run down the corner. Then, using a large spoon, tip these juices on the turkey crown, return to the oven and close the door. If you are making a large crown you may need to remove the pan completely from the oven.
Remove the roasting pan from the oven and place it on the side. Do not insert the jerky thermometer from the top of the meat. Place the turkey crown from the oven when its internal temperature is 150 degrees. If the temperature is too low, place the crown back in the oven, cook for another 15 minutes, then check the temperature again. Repeat as necessary until it reaches 150 Fahrenheit.
Loose turkey crown comfortably with aluminum foil. According to the trusted French chef Raymond Blanc, the juice is pushed toward the center of the joint and rest while eating, allowing the meat muscles to relax so that the tender of the juice meat is redistributed. Let your turkey crown rest in a roasting pan for at least 30 minutes.
Remove the aluminum foil, lift the turkey crown, and allow it to drain, and then place on a hot serving plate and serve.
Things You’ll Need
- 1 stick butter, per 5-pound turkey crown, soft
- Olive oil (optional)
- 2 metal skewers
- Large thick fry pan
- Oven Glove> Tbsp
- Quick check thermometer
- Aluminum foil
- Large serving platter, heated
Before you take your turkey out of the refrigerator the night before, it is at room temperature when you start cooking. Consult your butcher on the best breed of turkey available in your neighborhood. To make a tasty juice, use the frozen juice in the bottom of the roasting pan.
When you are carrying a turkey crown, the hot fat may spit out, cover your hands, and keep your face well back. Use only fresh turkey or fresh defrosted turkey. Leave your joint if it flings a bad smell. Or developed.