Turkey Breast, Joints & Crowns Cooking Instructions
Because these joints are normally much smaller than a whole turkey they will cook in no time – so don’t make the mistake of overcooking them. Treat the breast joint or crown exactly as you would a whole bird. You can sit the crown or turkey breast on a bed
of stuffing or push flavoured butter under the skin, or cover it in strips of bacon or herbs and butter before cooking. Weigh it with any stuffings before calculating cooking times.
Follow the magic calculation of 20 mins for every kg plus 70 minutes if the joint is under 4kg (or plus 90 minutes if the joint is over 4kg) at 190°C (Fan 170°C) / 375°F / Gas Mark 5.
Preheat your oven and take the joint out of the fridge to come up to room temperature 30 minutes before the start of your cooking time.
Place in a roasting tin. Cover loosely with foil and cook in the preheated oven for calculated cooking time.
Continue to cook for the remaining time, basting occasionally with the turkey juices until cooked and the juices run clear when the thigh is pierced with a skewer or sharp thin knife. If the juices run clear the turkey is cooked, if they run pinkish, return to the oven and cook for a little longer. Alternatively, test with a temperature probe, which must be 72°C or above in the thickest part of the breast for 2 mins. (Try to avoid opening the oven door too often during cooking). Add a little of the pan juices to the gravy.
Transfer your turkey to a platter, cover loosely with foil or a clean tea towel and leave to rest in a warm place for at least 20 minutes before carving. Resting ensures the juices are absorbed into the meat making it juicier to eat and easier to carve.