Rolled turkey crown

[sc0tt]

I've just bought what looks like a deboned turkey crown from the butchers. Only a quater which weighs out at 2.25kgs.

The butcher said it will take 2.5 hours to cook. Is that right? Sounds like I'll be eating sawdust?

[Sharted]

Isn't it 20mins per 500g plus 20?

105 mins seems more like it

[Ollerton57]

Sounds a long time to me. I'd expect it to take 1 1/2 hours. As always, go by temperature though - believe 75c should be the internal temp - happy to be corrected though.

[Melman Giraffe]

Remember to put lots of butter under the skin to keep it moist (ooh err) when cooking

[pad58]

I work in LBs, that 2.25 Kg = 4.95 LBs X 20 per LB = 100mins +20 =120 mins =2 hours.
That's what I would have said had you come into my shop.

[sc0tt]

Thank you chaps

[Don]

Ollerton57 said:

Sounds a long time to me. I'd expect it to take 1 1/2 hours. As always, go by temperature though - believe 75c should be the internal temp - happy to be corrected though.

I've always worked that poultry needs to be 85C internal.

[The Vambo]

Don said:

I've always worked that poultry needs to be 85C internal.

That must be drier than Gandhi's.

[AndyHCZ]

Don said:

I've always worked that poultry needs to be 85C internal.

74c for poultry.

[Sticks.]

I've cooked one topped with bacon rashers quite a few times using 25m per lb + 25m @ 200c. I put it on a rack in the tray, add a little water, and herbs if you like, and seal the whole dish with foil. Always moist.

[Don]

AndyHCZ said:

Don said:

I've always worked that poultry needs to be 85C internal.

74c for poultry.

I'll quote my source



Now I agree that for the beef it's over for my tastes. Rare to me is 55C and that's how I like it. But Poultry at 82C does not have to be dry. It's probably perfectly healthy at 75C but I've had the food poisoning from when it wasn't. So I'm probably erring on the side of caution. But, hey, when I cook game/Goose/Duck abd even chicken I like to see the needle hit 82C or thereabouts...

[RizzoTheRat]

My cooks bible reckons 80 degrees for poultry. I usually go for 20 mins/lb +20 but shove a thermometer in it a few times in the last 20 mins or so. Don't forget it'll need to rest for a while and the internal temperature will increase a bit while it's resting too.

[AndyHCZ]

Mine is from my thermapen guide (great device by the way!), which looks like it comes from the USDA - http://www.thermoworks.com/blog/2010/10/chef-recom...

Pork was lowered a number of years ago from around 71c to 62c (which is why we now see pink pork served in restaurants).