Please note: your roast will require 2 to 3 days defrosting time, so please consider this when booking your delivery slot.
This traditional British bronze turkey centrepiece boasts a succulent texture and rich flavour. An exquisite British free-range Bronze Turkey Crown, meticulously slow-grown and hand-prepared for easy carving at your dinner table.
| Typical per 100g |
| Energy: 469 kJ/111 kcal |
| Fat: 1g, of which Saturates: 0.4g |
| Carbohydrate: 0.1g, of which Sugars: 0.1g |
| Fibre: 0.3g |
| Protein: 25.3g |
| Salt: 0.12g |
Cooking guidelines from defrosted: remove all packaging. Make sure the crown is fully defrosted prior to cooking.
If you have a meat thermometer, probe to check the thickest part of the breast is above 0°C. before allowing it to reach room temperature.
Pat dry with kitchen paper then weigh to calculate the cooking time required, as it may be heavier than weight stipulated. At least 30 minutes before cooking, preheat the oven to 180°C / 160°C fan / gas mark 4.
Place the crown in a large roasting tin breast side up and season with salt and pepper. Add 250ml of water into the roasting tin. This is to catch the juices from the crown and to make the gravy. If desired, add a few of your favourite vegetables around the crown.
We recommend not to cover the joint with tin foil as this results in a steamed skin rather than an oven roasted one.
Cook the turkey in the centre of the preheated oven using the timings guide below.
Check halfway through the cooking time and regularly after that as the timer may pop prior to the guide on timings.
The pop-up timer we've inserted in the breast will pop up when the bird has reached 65°C.
When the timer has popped removed the turkey from the oven and rest somewhere warm for at least 30 minutes. You must ensure that the thickest part of the breast has maintained a core temperature of at least 65°C for a minimum of 10 minutes.
To check the turkey is cooked & piping hot throughout use a digital meat thermometer, or pierce at the thickest parts of the breasts with a skewer. The juices must run clear.
Once the joint is cooked & piping hot throughout allow to stand at room temperature for at least 30 minutes, ideally longer. Don't cover it, it won't go cold, and the juices will settle in the meat. Once fully rested, carve into thin slices for serving.
Guideline for roasting times
2.0kg 1 hour 20 mins
2.5kg 1 hour 30 mins
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Supplied frozen
British
High in protein
Lean & tasty
Our British, grass-fed, melt-in-your-mouth steak and our commitment to quality have earned us over 380,000 five-star customer reviews, not to mention our abundance of industry awards.
For almost 50 years, Donald Russell has carefully selected the highest quality beef, lamb, pork and more to supply the world’s top restaurants and luxury hotels, and are proud to deliver the same top-quality, great-tasting food direct to your door.
