Turkey Crown?

Question

My turkey crown is 2kg. How long do I cook it for and at what temperature? I dont want to poison myself.

Bernard Matthews site didnt help. smallest weight shown was 3.6kg

Answer 1

I think this website may help you. Here's what it says:

20 mins for every kg + 70 minutes if the joint is under 4kg (or + 90 minutes if the bird is over 4kg) at 190C/375F, Gas Mark 5 - you will enjoy a succulent, tasty meal whichever joint you choose.

Also, make sure the juices run clear(not pink) before you take it out of the oven. Enjoy your xmas turkey!

http://www.britishturkey.co.uk/cooking/cuts.shtml

Answer 2

Heat the oven to 200C/fan 180C/gas 6. Loosen the skin on the turkey crown by carefully sliding your fingers between the skin and breast at the neck end. With a bit of wiggling, it should loosen quite well. Mix the butter with the sage and lemon zest and push this under the skin, smoothing it around as much as possible. Lay the lemon slices in a roasting tin and sit the turkey on top. Pour in the white wine. Score a waist around each onion, cutting through the first couple of layers and pushing a thyme sprig into the centre of each. Sit them around the turkey. Roast for 1 hour and 20 minutes or until the crown is cooked through. Pierce the thickest part of the meat through to the bone with a skewer to check that the juices are clear.

Answer 3

cumberland glazes turkey crown

Serves: Serves 8, with leftovers
Ingredients
1 Fresh Standard Turkey Crown (medium)
50g butter
2 tsp Edmond Fallot Moutarde au Poivre Vert

For the Cumberland sauce
2 oranges
1 lemon
Large knob butter
1 shallot, peeled and finely chopped
2cm piece fresh root ginger, peeled and finely chopped
1 tsp Edmond Fallot Moutarde au Poivre Vert
4 tbsp port
½ x 340g jar Wilkin & Sons Tiptree Redcurrant Jelly


Method
Preheat the oven to 190°C, gas mark 5. Melt the butter and mix with the mustard and some seasoning. Brush liberally over the whole turkey crown. Weigh and calculate the roasting time, allowing 45 minutes per kg.
Cook the turkey, uncovered, basting every hour with the juices. Cover with foil if the turkey starts getting too brown.
While the turkey is cooking, make the Cumberland sauce. Thinly pare the rind from the oranges and lemon, then cut into fine shreds. Place in a small bowl and cover with boiling water. Leave to stand for 5 minutes then drain. Squeeze the juice from the oranges and lemon.
Melt the butter in a small pan, add the shallot and ginger and cook gently for 5 minutes until softened. Add the orange and lemon juice and shredded rind, the mustard and the port. Simmer until syrupy and reduced by half. Stir the redcurrant jelly into the sauce on a gentle heat until melted then simmer for a minute. Remove from the heat, cover and set aside.
Remove the turkey from the oven 15-20 minutes before it is ready, removing foil if using, and spread liberally with some of the Cumberland sauce. Return to the oven and continue cooking for 15 minutes, then glaze again and return to the oven until cooked through.
To test the turkey is cooked, insert a skewer into the thickest part of the breast and check to see if the juices run clear and there is no pink meat. Wrap tightly with foil and transfer to a warm serving plate to rest. Strain the pan juices into the remaining Cumberland sauce and bring to simmering point in a saucepan. Serve with the turkey.
Cook's tips
As a shortcut, why not use a jar of Wilkin & Sons Tiptree Cumberland Sauce as your glaze. Warm gently until melted, then brush on the crown for the last half hour of cooking.

Gourmet secret
Replace the redcurrant jelly with Waitrose Redcurrant Jelly With Port.

Answer 4

it is always best to put the oven in 350 temperature and when the pick fork slides through your turkey that's when you know its nice and tender

Answer 5

http://www.bernardmatthews.com/TurkeyTimer.asp

Use the above link for exact timings.

Update use this link it works with a 2kg turkey.

http://www.eatwell.gov.uk/healthydiet/seasonsandcelebrations/winter/saferchristmaseating/