A turkey crown is the easiest way to do Christmas dinner. All the good bit (the breast), none of the wrestling with legs and wings, and it cooks faster than a whole bird. Get the timing right and you'll have juicy, tender turkey with zero drama. Here's exactly how.
How long to cook a turkey crown
The simple rule: cook at 190°C (170°C fan) for 20 minutes per kg, plus 70 minutes.
So for a typical crown:
- 1.5kg — about 1 hour 40 minutes
- 2kg — about 1 hour 50 minutes
- 2.5kg — about 2 hours
- 3kg — about 2 hours 10 minutes
Ovens vary, so treat these as a guide and check with a thermometer if you can.
How to know it's done
The only foolproof way is temperature. Push a meat thermometer into the thickest part of the breast, not touching bone. You're looking for 65 to 70°C. It'll carry on rising a few degrees while it rests. No thermometer? Pierce the thickest part and check the juices run clear, with no pink.
The steps
- Take the crown out of the fridge 30 to 60 minutes before cooking so it isn't fridge-cold going in.
- Preheat to 190°C (170°C fan). Sit the crown in a roasting tin, rub with butter, season well.
- Cover loosely with foil for the first two-thirds of cooking to protect the breast, then remove for the last 30 to 40 minutes to brown the top.
- Baste once or twice if you can.
Don't skip the rest
This is where juicy turkey is won or lost. Once it's out, tent it with foil and rest for at least 20 to 30 minutes before carving. It stays hot, and resting lets the juices settle back into the meat instead of running out onto the board. It also frees up your oven for the roasties.
Order your crown
Our turkey crowns are butcher-prepared and you can choose your delivery date at checkout, so it lands exactly when you need it in the Christmas run-up. Planning the whole day? Our Christmas cooking timeline maps out the timings.