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Bronze Turkey Crown (Boneless) — Locally Sourced
Our boneless bronze turkey crowns come from local farms committed to high welfare and sustainable practices. These birds have a rich, full flavour with a lovely dark-meat depth despite being a crown cut — perfect for a centrepiece roast that serves fewer people with minimal carving.
Flavour profile
Rich, savoury, and slightly gamey compared with standard white turkeys.
Deep, meaty notes with a hint of natural sweetness from the bronze breed.
Responds beautifully to savoury herbs, garlic, and citrus; pairs well with butter-based basting or a light honey glaze.
Skin crisps to a nutty brown and provides an extra layer of savoury crunch.
Simple seasoning suggestion
Softened butter mixed with minced garlic, chopped fresh rosemary and thyme, lemon zest, salt, and black pepper.
Rub under and over the skin and brush the exterior with any remaining butter for extra browning.
Cooking instructions
Preheat oven to 180°C (fan 160°C).
Place breast-side up on a rack in a roasting tin. Tuck any wing tips under.
Estimated cooking time: 20 minutes per 450 g (1 lb) plus 20 minutes. Example timings:
1.5 kg: ~1 hour 20 minutes
2.5 kg: ~2 hours
3.5 kg: ~2 hours 40 minutes
Baste every 30–40 minutes with pan juices or additional butter for glossy skin.
Internal temperature: Cook until the thickest part of the breast reaches 75°C.
Resting: Cover loosely with foil and rest for 15–20 minutes before carving to allow juices to redistribute.
Tips
For extra crisp skin, increase oven to 200°C for the final 10–15 minutes, watching closely to avoid burning.
Stuffing the cavity is not recommended for boneless crowns; instead, cook stuffing separately to ensure even and safe cooking.
Save pan juices for gravy by deglazing the roasting tin with stock or wine and simmering with a little flour or cornflour slurry.
Bronze Turkey Crown (Boneless) — Locally Sourced
Our boneless bronze turkey crowns come from local farms committed to high welfare and sustainable practices. These birds have a rich, full flavour with a lovely dark-meat depth despite being a crown cut — perfect for a centrepiece roast that serves fewer people with minimal carving.
Flavour profile
Rich, savoury, and slightly gamey compared with standard white turkeys.
Deep, meaty notes with a hint of natural sweetness from the bronze breed.
Responds beautifully to savoury herbs, garlic, and citrus; pairs well with butter-based basting or a light honey glaze.
Skin crisps to a nutty brown and provides an extra layer of savoury crunch.
Simple seasoning suggestion
Softened butter mixed with minced garlic, chopped fresh rosemary and thyme, lemon zest, salt, and black pepper.
Rub under and over the skin and brush the exterior with any remaining butter for extra browning.
Cooking instructions
Preheat oven to 180°C (fan 160°C).
Place breast-side up on a rack in a roasting tin. Tuck any wing tips under.
Estimated cooking time: 20 minutes per 450 g (1 lb) plus 20 minutes. Example timings:
1.5 kg: ~1 hour 20 minutes
2.5 kg: ~2 hours
3.5 kg: ~2 hours 40 minutes
Baste every 30–40 minutes with pan juices or additional butter for glossy skin.
Internal temperature: Cook until the thickest part of the breast reaches 75°C.
Resting: Cover loosely with foil and rest for 15–20 minutes before carving to allow juices to redistribute.
Tips
For extra crisp skin, increase oven to 200°C for the final 10–15 minutes, watching closely to avoid burning.
Stuffing the cavity is not recommended for boneless crowns; instead, cook stuffing separately to ensure even and safe cooking.
Save pan juices for gravy by deglazing the roasting tin with stock or wine and simmering with a little flour or cornflour slurry.