Hairy Bikers Turkey Crown Recipe

This easy roast turkey crown is a perfect choice for a stress-free Christmas dinner! It has all the flavor of a full turkey but is much simpler to cook. Follow this foolproof method to get juicy, tender meat with crispy golden skin.

Ingredients Needed:

• 2 kg Turkey Crown 
• Olive oil
• Salt and Pepper

How To Make Turkey Crown Recipe?

1. Prepare the Turkey: Take the turkey crown out of the fridge 1 hour before cooking to let it come to room temperature.
2. Preheat the Oven: Set your oven to 180°C about 15 minutes before cooking.
3. Season the Turkey: Drizzle olive oil over the turkey, then sprinkle with salt and pepper. Rub it all over the meat to coat evenly. Place it breast-side up in a roasting tray.
4. First Roast (Covered): Cover the turkey loosely with foil and roast for 60 minutes. This keeps the meat moist and tender.
5. Second Roast (Uncovered): Remove the foil, bake the turkey with its juices, and roast uncovered for 20 minutes.
6. Final Roast (High Heat): Increase the oven temperature to 220°C. Baste again and roast for 30 more minutes until the skin turns crispy and golden.
7. Check if It’s Done: Stick a knife in the thickest part—the juices should run clear. If using a thermometer, it should read 74°C.
8. Rest the Turkey: Transfer to a clean tray, cover loosely with foil, and rest for 30 minutes before slicing.

Recipe Tips:

• Let the Turkey Rest Before Cooking: Take the turkey crown out of the fridge 1 hour before cooking so it cooks evenly and stays juicy inside. Cold turkey straight from the fridge can cook unevenly and dry out.
• Use Foil for Moist Meat: Covering the turkey with foil for the first-hour traps moisture, keeping the meat tender. Removing the foil later helps the skin turn crispy without drying out the turkey.
• Baste for Extra Juiciness: Spoon the juices from the tray over the turkey each time you remove it from the oven. This keeps the meat moist and adds more flavor to every bite.
• Check Doneness the Right Way: Don’t rely only on cooking time. Stick a knife into the thickest part of the turkey—the juices should run clear. If you have a thermometer, make sure the internal temperature is 74°C for safe eating.
• Rest the Turkey for Better Flavor: After roasting, let the turkey rest for 30 minutes before slicing. This helps the juices settle back into the meat, making every bite tender and flavorful. Cutting too soon will make the juices run out, leaving the meat dry.

How To Store & Reheat Leftovers?

• Refrigerate: Let the roast turkey crown cool down first. Then, wrap it well or put it in a sealed container. Store it in the fridge for up to 3 days.
• Freeze: After cooling, wrap the turkey tightly and put it in a freezer bag or container. It stays good in the freezer for 3 months.
• Reheat: Heat a non-stick pan over low heat and add a splash of broth or water. Place turkey slices in the pan, cover with a lid, and heat for 3-5 minutes, flipping halfway through.

Nutrition Facts:

• Calories: 202 kcal
• Total Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 85mg
• Sodium: 320mg
• Potassium: 250mg
• Total Carbohydrate: 0g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 30g

Hairy Bikers Turkey Crown Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

1

hour 

50

minutes

Calories

202

kcal

This easy roast turkey crown is a perfect choice for a stress-free Christmas dinner! It has all the flavor of a full turkey but is much simpler to cook. Follow this foolproof method to get juicy, tender meat with crispy golden skin.

Ingredients

• 2 kg Turkey Crown 

• Olive oil

• Salt and Pepper

Directions

• Prepare the Turkey: Take the turkey crown out of the fridge 1 hour before cooking to let it come to room temperature.
• Preheat the Oven: Set your oven to 180°C about 15 minutes before cooking.
• Season the Turkey: Drizzle olive oil over the turkey, then sprinkle with salt and pepper. Rub it all over the meat to coat evenly. Place it breast-side up in a roasting tray.
• First Roast (Covered): Cover the turkey loosely with foil and roast for 60 minutes. This keeps the meat moist and tender.
• Second Roast (Uncovered): Remove the foil, bake the turkey with its juices, and roast uncovered for 20 minutes.
• Final Roast (High Heat): Increase the oven temperature to 220°C. Baste again and roast for 30 more minutes until the skin turns crispy and golden.
• Check if It’s Done: Stick a knife in the thickest part—the juices should run clear. If using a thermometer, it should read 74°C.
• Rest the Turkey: Transfer to a clean tray, cover loosely with foil, and rest for 30 minutes before slicing.

Notes

• Let the Turkey Rest Before Cooking: Take the turkey crown out of the fridge 1 hour before cooking so it cooks evenly and stays juicy inside. Cold turkey straight from the fridge can cook unevenly and dry out.
• Use Foil for Moist Meat: Covering the turkey with foil for the first-hour traps moisture, keeping the meat tender. Removing the foil later helps the skin turn crispy without drying out the turkey.
• Baste for Extra Juiciness: Spoon the juices from the tray over the turkey each time you remove it from the oven. This keeps the meat moist and adds more flavor to every bite.
• Check Doneness the Right Way: Don’t rely only on cooking time. Stick a knife into the thickest part of the turkey—the juices should run clear. If you have a thermometer, make sure the internal temperature is 74°C for safe eating.
• Rest the Turkey for Better Flavor: After roasting, let the turkey rest for 30 minutes before slicing. This helps the juices settle back into the meat, making every bite tender and flavorful. Cutting too soon will make the juices run out, leaving the meat dry.