Cooking a crown of turkey?

Question

How do I ensure that it stays moist, each time I cook this it is always too dry.

Answer 1

As with any turkey you are placing in a dry cook method flip the bird on it's breast - the fat is all in the back - then at the last 15 minutes flip it over so breast side is up for browning (it will be pretty white due to indirect heat and increased moisture) Your turkey will be moist and delicious every time. Good Luck!

Answer 2

When i cook just a crown i always cook it breast side down in either stock or a mixture of stock and white wine and cover roasting pan completely in foil so you are effectively steaming it i never ever cook it for the full recommended time either it always comes out really moist although you obviously dont get a crispy skin

Answer 3

I've said it before and I'll say it again, the best way to get flavorful poultry, regardless of how it is prepared, is to start with a brine. Brining adds moisture and flavor to poultry and helps to keep it from drying out. A turkey can be a serious investment in time so you want to make sure it is perfect, especially if you're entertaining. Whether you grill, smoke, fry, or roast your turkey, you should use a brined bird.

To properly brine a turkey you need to start the night before you plan to cook. You will need 10 to 12 hours (or more), a container large enough to hold your turkey and enough brine to cover it. You'll also need salt, water, seasonings, and enough room to refrigerate it. A large stock pot or even a 5 gallon clean plastic bucket would make excellent containers. Whatever container you choose the turkey needs to have enough room to be turned so it should be big.

Now lets get to the turkey. The turkey should be cleaned out, completely thawed, and should not be a self-basting or Kosher turkey. Self-basting and Kosher turkeys have a salty stock added that will make your brined turkey too salty. A fresh turkey works best, but a completely thawed, frozen turkey will works just as well.

To make the brine, mix 1 cup of salt in 1 gallon of water. You will need more than 1 gallon of water but that’s the ratio to aim for. One way of telling if you have enough salt in your brine is that a raw egg will float in it. Make sure that the salt is completely dissolved before adding the seasonings you like, making sure not to add anything that contains salt. Brines can be spicy hot with peppers and cayenne, savory with herbs and garlic, or sweet with molasses, honey and brown sugar. Whatever your tastes are, you can find a large number of recipes on my site.

Place the turkey in a container and pour in enough brine to completely cover the turkey with an inch or two to spare. You do not want any part of the turkey above the surface of the brine. Now you put the whole thing in the refrigerator. If you are like me, making enough room in the fridge is the hardest part of this project. The turkey should sit in the brine for at least 10 hours. It can process for as much as 24 hours but the turkey will have absorbed all the brine it needs in 10 hours. Brining for too long can ruin the flavor. If you are using a small turkey cut down on the brining time or reduce the amount of salt in the brine.

Don't have room in the refrigerator? Try a cooler. A cooler big enough to hold your turkey makes a good container for your turkey and brine. The cooler will help keep it cool and allow you to brine your turkey without taking up precious refrigerator space. If the weather is cool, but not freezing you can put the whole thing outside until you need the turkey. If the weather is warm fill a half gallon milk carton with water and freeze it. Place this in the cooler with the turkey and brine and it will hold down the temperature during the brining process.

When you are ready to start cooking your turkey, remove it from the brine and rinse it off in the sink with cold water until all traces of salt are off the surface. Safely discard the brine and cook your turkey as normal. You will notice the second you start to carve your turkey that the brining has helped it retain moisture. The first bite will sell you on brining turkeys forever, and after you've tried this you will want to brine all your poultry.

Answer 4

make sure you put it on a low light for longer the slower you cook it the better if you can put it in in-the mourning the better put butter on the skin with salt pepper , mix herbs but ck it very slowly it will come out very tender and juice

Answer 5

cook slowly and keep it well basted

Answer 6

Keep basting it