Cooking Turkey Crown

shellsuit

I never take any notice of the timings that it should be cooked at, I just cook it long and slow and have always had compliments on how moist it is.

So for example if it suggests to cook on gas mark 5 for 2 hours, I cook on gas mark 3 for 3 hours +

Obviously not everyone has the patience and time for that, but it works for me

julie03

moonpenny wrote: »

I watched a celebrity chef the other night cooking a turkey and putting softened butter under the skin.
I always do this with a Crown but, he flavoured the butter with a couple of fresh herbs and I can't remember what. Does it ring any bells with anyone?

Can't even remember which chanel it was on or which chef - I think one of the herbs was parsley. Can anyone help?

im sure that was either gordan or heston and it was parsley thyme and rosemary, and he said lemon thyme was ok as well, i am trying this

moonpenny

Ooooh Thanks julie! That sounds right.

I fancy the Lemon Thyme but as I am cooking for others, think I had better stick with the normal.

BustyB_2

Not sure if this is any help but if you go to the Food Standards Agency webby there is a section on there with help on how to cook and defrost meat.
xxx

Fang_3

bundly wrote: »

I read on the turkey website that after stuffind butter under the skin, you cook it UPSIDE DOWN so the breasts cook in the pan with all the butter. Then you turn it over 30 mins from the end to brown the skin! I am going to try this.

This. It helps if you soak the Turkey in a bucket with spices for a while beforehand too. It is delicious.

robstersgirl

Thanks just used this

gary38uk

katgirlie wrote: »

Thanks guys, according to that site I just cook it the same as a whole turkey (mins/kg). Interestingly, it also says that oven temps nationwide may be lower on xmas day due to increased power requirements...

RUBBISH.
as the oven works on a termostat.

RUBBISH
as the power companys have a legal requirement to supply electricity at set limits.

i have been an electrician for 25+ years.

wallbash

you cook it UPSIDE DOWN so the breasts cook in the pan with all the butter. Then you turn it over 30 mins from the end to brown the skin! I am going to try this.

Getting the 'bird' to stay put upside down is sometimes a problem , wrestling a hot oily bird ( must be a joke there) is difficult. You could cook normally , then when out of the oven and resting for 40 Plus mins
( you are all doing that aren't you) thats the time to up end bird!

Hoping you are all cooking tomorrow, cooking tonight is just wrong.

reluctantworkingmum

gary38uk wrote: »

RUBBISH.
as the oven works on a termostat.

RUBBISH
as the power companys have a legal requirement to supply electricity at set limits.

i have been an electrician for 25+ years.

I appreciate that - but a group of us share xmas dinner every year and we have all noticed that our roasties take longer

wallbash

every year and we have all noticed that our roasties take longer

Maybe its because your oven is crammed for a change?