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Our boneless white turkey crown is made from locally sourced birds, raised with care by farmers we trust. This lean, tender cut is perfect for a classic roast, special occasion, or any time you want great turkey flavour with easy carving and minimal fuss.
Flavour Profile
Clean, mild turkey taste with a naturally sweet, delicate meat.
Moist white meat when cooked correctly; accepts seasonings and marinades very well.
Nice surface browning that crisps pleasantly with butter or oil and herbs.
Pairs beautifully with savoury herbs (rosemary, thyme, sage), citrus, garlic, and rich pan juices or gravy.
Cooking Instructions (approximate times for fully thawed turkey crown)
Preheat oven: 180°C
Prepare: Pat the crown dry with paper towels. Gently loosen skin over the breast if you like and spread a mixture of softened butter, minced garlic, chopped fresh herbs (rosemary, thyme, sage), salt and black pepper under and over the skin. Optionally rub citrus zest (lemon or orange) into the butter for brightness.
Truss or tuck: Fold the breast skin neatly and tie the legs together if present to keep shape. Place the crown breast-side up on a rack in a shallow roasting pan.
Roast: Allow roughly 20–25 minutes per pound (about 45–55 minutes per kilogram) as a guideline. Start checking internal temperature after the calculated time—target 75°C in the thickest part of the breast.
Baste (optional): Baste occasionally with pan juices or additional butter for extra colour and moisture, but avoid opening the oven too often.
Rest: Transfer the turkey crown to a cutting board, cover loosely with foil, and rest 20–30 minutes. This lets juices redistribute and ensures juicy slices.
Carve and serve: Slice across the breast into even cuts. Serve with pan gravy or your favourite accompaniments.
Tips
For extra moisture, brine the crown (wet brine or dry brine) 12–24 hours ahead.
Use a meat thermometer for reliable results—don’t rely on time alone.
Save pan drippings for gravy or to enrich stuffing.
Our boneless white turkey crown is made from locally sourced birds, raised with care by farmers we trust. This lean, tender cut is perfect for a classic roast, special occasion, or any time you want great turkey flavour with easy carving and minimal fuss.
Flavour Profile
Clean, mild turkey taste with a naturally sweet, delicate meat.
Moist white meat when cooked correctly; accepts seasonings and marinades very well.
Nice surface browning that crisps pleasantly with butter or oil and herbs.
Pairs beautifully with savoury herbs (rosemary, thyme, sage), citrus, garlic, and rich pan juices or gravy.
Cooking Instructions (approximate times for fully thawed turkey crown)
Preheat oven: 180°C
Prepare: Pat the crown dry with paper towels. Gently loosen skin over the breast if you like and spread a mixture of softened butter, minced garlic, chopped fresh herbs (rosemary, thyme, sage), salt and black pepper under and over the skin. Optionally rub citrus zest (lemon or orange) into the butter for brightness.
Truss or tuck: Fold the breast skin neatly and tie the legs together if present to keep shape. Place the crown breast-side up on a rack in a shallow roasting pan.
Roast: Allow roughly 20–25 minutes per pound (about 45–55 minutes per kilogram) as a guideline. Start checking internal temperature after the calculated time—target 75°C in the thickest part of the breast.
Baste (optional): Baste occasionally with pan juices or additional butter for extra colour and moisture, but avoid opening the oven too often.
Rest: Transfer the turkey crown to a cutting board, cover loosely with foil, and rest 20–30 minutes. This lets juices redistribute and ensures juicy slices.
Carve and serve: Slice across the breast into even cuts. Serve with pan gravy or your favourite accompaniments.
Tips
For extra moisture, brine the crown (wet brine or dry brine) 12–24 hours ahead.
Use a meat thermometer for reliable results—don’t rely on time alone.
Save pan drippings for gravy or to enrich stuffing.