How to Cook a Turkey Crown or Breast
A straightforward guide to cooking your turkey crown or breast to perfection.
I guess like a lot of children their age, my kids can be a bit fussy about food. And when it comes to meat, they dislike any kind of fat with a vengeance. This is one of the reasons that, when we want to eat turkey, we opt for either a pure meat crown (basically the bird without the legs and wings) or a rolled breast. These types of joints are also ideal for smaller families who do not want lots of leftovers or those with smaller ovens.
But how does one go about cooking a turkey crown or other similar cut? Does one just follow the same procedure and timings as a whole turkey? Read on to find out…
Because these joints are smaller than whole turkeys, one has to be careful not to overcook them and end up with dry and bland meat. Luckily, there’s a very simple formula to follow to ensure your crown or breast is cooked to perfection each and every time.
Weigh your meat and then cook for 20 minutes for every kg + 70 minutes if your joint is under 4kg (including any stuffing that you might be adding) at 190C/375F/Gas Mark 5. So, for example, a 2kg piece should be cooked for 110 minutes. If your bird is over 4kg simply substitute the 70 minutes for 90 minutes.
Once cooked, wrap the bird loosely in foil and let it rest for 20-30 minutes. Then carve up what should be a delicious, succulent and tasty feast!
If you are cooking a whole turkey then please visit: http://notecook.com/main-course/meat/how-to-cook-perfect-roast-turkey-roast-turkey-cooking-times/
For perfect roast chicken see: http://notecook.com/main-course/meat/how-to-cook-perfect-roast-chicken-roast-chicken-cooking-times/
And for amazing roast pork with perfect crackling see: http://notecook.com/main-course/meat/roast-pork-cooking-times-and-how-to-get-perfect-crackling/
Sources: Britishturkey.co.uk, BBC.co.uk