A Turkey Crown is a whole turkey with the legs and wings removed. The breast bones are left in, so it keeps the natural look of a roasted turkey when it is cooked.
It's perfect for smaller gatherings and for those who don't want lots of leftovers.
If you freeze it, make sure it's fully thawed in your fridge before cooking.
It's best to allow more time to thaw your turkey crown than not enough. To thaw it in your fridge allow 24 hours per 2 kg. So a typical 4 kg crown will take 2 days to thaw.
Cooking tips... You might want to wrap the crown in foil for the first half of the cooking time. Then open it up for the second half to allow it to brown. When the temperature is 74°C in the deepest part of the joint take it out of the oven, cover it and let it rest for 30 minutes. That way the juices get drawn back into the meat, making it moist and tender.
Delivered vacuum packed.
Take care not to puncture the vacuum pack. Store it below 4°C and never let it get above 7°C. Be gentle with it, if you bang it or drop it the meat will lose some of it's moisture. Don't stack heavy things on top of it either.
5 days below 4 °C