cooking a turkey crown?

Good luck with it John hope it turns out well [ditto everyone elses!] Happy Christmas ! [

I Have a Turkey crown this year so have read all the tip and well try them

The S.O. has a hostess trolley. It's so Abigails Party and I snigger a lot about it. It's also the best thing ever at Christmas. I've never understood how it keeps the vegetables just right, but it does.

Maggie I would not be without my hostess trolley for anything !
love it to bits , makes life a lot easier on Christmas day !

roses I'll be cooking for only 5 on Xmas day and as ins the past few years will be doing a turkey crown.

It's from Ocado and comes ready-stuffed and covered in streaky bacon - I just follow the cooking instruction on the packaging (about 2 hours I think) and it's always really moist and delicious with plenty of those important leftovers.

It's costs a small fortune but well worth it as it's free range and very good quality.

thanks for all the positive replies! Glad there are no negatives.Feel a lot happier about Christmas Day now that a whole turkey is not on the menu. However, do feel as if the last 43 years of cooking Christmas Dinner have been wasted, should have done this MUCH sooner. Cheers!

I'm going to do what you suggest this year, Rosannie. I haven't bothered with bacon in past years, nor the teatowel, and sometimes the turkey has been a bit dry. Thanks for the tips!

We love Turkey Wellington but you need a turkey breast, I know not much use to you but worth making. I would use bacon to stop it drying out.
turkey wellington

I always cook a turkey crown as no-one likes the leg meat!
Rub the breast with olive oil, season with black pepper and sea salt, cover it with unsmoked streaky bacon and it will stay moist during cooking. Remove the bacon for the last 20 mins if you want a crisp skin. When you take it out of the oven, cover with double foil and put a tea towel over it and it will relax in it's own juices and stay warm.

Maggie!

Turkey crowns are great. I moved over to them after the day so much fat sloshed out of my huge roasting tin when I was trying to control the massive turkey that we and the cats were skidding on it for days. That was the same year I bought a much-maligned Hostess trolley. Christmas dinner holds no fear for me now.

I've cooked a turkey crown and much prefer them to a full turkey. I cook ours in an enamel self basting tin. I cover it in bacon and knobs of butter. I uncover it towards the end and it's always tender. I do let it rest a while before carving. No waste either with a crown and easier to carve.

The significant other. The one he buys comes with goose fat and instructions and it almost cooks itself [I think he gets it from M&S].

thanks for all your replies. I have an enamel roasting pan with lid, so maybe I will put it in there with butter and unsmoked bacon on top.It certainly sounds easier than cooking [and lifting] a whole turkey.
Tegan who is the S O ? what does it mean?

Like Mishap says, Cooking it long and slow retains the moisture and I slather mine with seasoned butter before popping it in the oven.

I always cook it in a covered roasting pan - start off with a good blast at about 200, then turn right down to 100 for a long time - all day if you fancy. It always comes out succulent and delicious and no need to be tied to times - you can take it out when you feel like it, as long as it has had a good few hours. I have been known to leave it in all day - as long as it is covered it will come to no harm, as it is both steaming and roasting at the same time.

I now do a turkey crown and like Tegan says, lots of bacon over the top helps, I once made the mistake of using smoked bacon - gave the turkey a very strange taste!

I'll ask the S.O. who always cooks ours. We swtiched to having a turkey crown a few years back and, since then everyone we know has done the same. Think he puts lots of bacon on the top. We always have ham and pork as well and a whole turkey was just wasted [and left no room in the fridge for anything else].