Cooking times for turkey crown -boneless

wallbash

Turning the oven on at 10 , temp 140 degrees ( fan assisted) , will put the turkey in at 10.30 , for 2 hours and 50 mins , as suggested by Waitrose instructions . Bird will then rest for over 40 mins .
Bird ( crown) weighs 2 .7 Kg
Merry Xmas

Feral_Moon

I have a very small turkey crown, just 1.2kg, so I guess it'll only take around 30-40 mins to cook then rest for half an hour.

red_devil

ask the butcher you bought it from:rotfl:

Feral_Moon

red_devil wrote: »

ask the butcher you bought it from:rotfl:

That'll be Aldi then. Paid just £7 so a bargain Xmas dinner for me

red_devil

aldi aren't butchers they are a supermarket.

Shereen

I use http://www.britishturkey.co.uk/cooking/cooking-calculators.html every year to calculate my turkey roasting times. Their calculator doesn't seem to cover crowns, but they offer live chat, so might be able to help.

fairy_lights

Can I ask a related Turkey crown cooking question?
Do you need to put oil or fat on it to stop it burning/drying out? Turkeys aren't very fatty are they so I thought you would, but no one has mentioned it.
I'm a turkey cooking virgin and I have no idea how it all works

McKneff

katiecoodle wrote: »

I wonder if anyone can tell me how long do I allow for 2 Turkey Crowns. Do I just double the time? Or will my fan oven cook them together as if they were just one? - they are both 2.33kg crowns...

Just as if you were cooking one Katie. You only double cooking time if you are doing things in the Microwave.

McKneff

I always cook mine breast down till the last half hour, so it doesn't dry out.
Turn it on its back to brown the breast for the last half hour,

stokesley

fairy_lights wrote: »

Can I ask a related Turkey crown cooking question?
Do you need to put oil or fat on it to stop it burning/drying out? Turkeys aren't very fatty are they so I thought you would, but no one has mentioned it.
I'm a turkey cooking virgin and I have no idea how it all works

I stick an inch or so of water in the roasting tin, topping up if necessary, to stop it burning/sticking. Old trick, taught by my mother. Don't use any additional fat, but put fatty unsmoked bacon (yuk) on top to keep it moist and cover it all loosely with foil. Remove foil/bacon about half an hour before it's cooked.