Cooking Turkey Breast ( Crown )

dennyire

Hi

Anyone got any good ideas for cooking turkey breast ( Crown )

Its about 5 kg

Also temperature and how long

Many thanks

Nevyn

what does the packet say?

dennyire

Thaedydal wrote: »

what does the packet say?

Its a chistmas present from a friend who is a non cook too, and will be coming from a butcers so doubt will be any packaging...prob clingfilm or whatever

conor678

First for basic cooking instructions I work out the cooking time for half an hour for each kilo + 20 mins. This is for a whole cooked turkey but I imagine cooking a crown would be somewhat similar. For example a 5kg crown the cooking time would be (30 mins X 5) +20mins= 3 hours.

Also it is very important to let the bird rest before carving for at least an hour! I leave mine to rest for at least an hour and a half. This allows the hot meat juices to seap back down through the meat. When resting cover with a couple layers of tin foil then 3 towels.

I find putting a good butter or herb butter mix underneath the crown skin essential to keep the bird moist. Look at jamie olivers or gordon ramsey's crimbo cookery shows on channel 4 or 4od.com for visual help.

Anthonyk2010

conor678 wrote: »

First for basic cooking instructions I work out the cooking time for half an hour for each kilo + 20 mins. This is for a whole cooked turkey but I imagine cooking a crown would be somewhat similar. For example a 5kg crown the cooking time would be (30 mins X 5) +20mins= 3 hours.

Also it is very important to let the bird rest before carving for at least an hour! I leave mine to rest for at least an hour and a half. This allows the hot meat juices to seap back down through the meat. When resting cover with a couple layers of tin foil then 3 towels.

I find putting a good butter or herb butter mix underneath the crown skin essential to keep the bird moist. Look at jamie olivers or gordon ramsey's crimbo cookery shows on channel 4 or 4od.com for visual help.

Do you cover the crown while it's cooking in the oven?

fenris

I normally cover the crown with rashers, keeps it lovely and moist.

Anthonyk2010

fenris wrote: »

I normally cover the crown with rashers, keeps it lovely and moist.

Interesting. Would you cover the entire piece or just lay afew on top?

the beer revolu

Poach it.
Keeps it lovely and moist and frees up the oven for roasties.
That's what I'll be doing.;)

trackguy

the beer revolu wrote: »

Poach it.
Keeps it lovely and moist and frees up the oven for roasties.
That's what I'll be doing.;)

Do you brown the skin before or after?

the beer revolu

trackguy wrote: »

Do you brown the skin before or after?

After poaching.
Lots of butter and basting and turning in a medium hot, large frying pan.