A turkey crown is a normal turkey that has had its legs and wings removed, leaving only the breast meat. Turkey crowns are often chosen because they cook faster and more consistently than whole turkeys. When cooking a turkey crown, aluminum foil is used to help trap moisture and maintain tenderness. You can also use aluminum foil for the removed legs and wings, cooking them separately and simultaneously with the crown.
Step 1
Defrost your turkey if frozen and remove the legs and wings with a knife. To defrost, place the turkey in the refrigerator for approximately four hours per pound. Attempting to cook a partially frozen turkey will result in inconsistent internal temperature.
Step 2
Preheat your oven to 375 degrees and season the turkey with salt, pepper and fresh herbs.
Step 3
Place the turkey crown breast side up on a roasting rack set inside a large roasting pan.
Step 4
Cover the turkey with aluminum foil and roast for approximately 18 minutes per pound.
Step 5
Remove the aluminum foil for the last 30 to 40 minutes of roasting. Removing the foil late in the cooking process will brown the turkey without letting it dry out.
Step 6
Take the turkey out of the oven when it reaches an internal temperature of 165 degrees, using a meat thermometer to confirm the temperature. Cover loosely with aluminum foil, allowing it to rest for approximately 30 minutes. Allowing the turkey to rest will force the juice to reabsorb into the meat and preserve tenderness.
Tips and Warnings
- Save the aluminum foil used in the oven for the resting period. Reusing foil will cut down on waste. Consider wrapping the legs and wings in aluminum foil and setting them in the oven, next to the turkey crown. Cook them in the foil until they reach an internal temperature of 165 degrees.
- Wash any utensils or cookware used to handle the raw turkey with hot soap and water. Bacteria from raw poultry can lead to food-borne illnesses if ingested.
Things You'll Need
- Knife
- Salt
- Pepper
- Fresh herbs
- Aluminum foil
- Meat thermometer
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