Turkey cooking tips.

[Chicken Chaser]

I think I have the hang of the rest of the trimmings through cooking Sunday lunches but I've not done a turkey before.

I've got a 3.5kg deboned single turkey crown from the butchers covered in bacon rashers.

Any tips on what to do with it? I've looked online and just about every chef recommends something different!

[jogon]

With a crown I would just roast at 180c for the time recommended and then remove the bacon for the last 30 mins to allow it brown up. Put the bacon on a tray and continue to cook on a rack beneath the turkey until nice and crisp.

[Chicken Chaser]

So at 180c is it 70 minutes plus 20 per kg?

Should I place it on a bed of root vegetables? Planning to use the juices for gravy.

[jogon]

Sounds about right if you have a meat thermometer it needs to hit 73-75c.

Yes some coarsley chopped onions, carrot, celery, garlic and fresh thyme and sage underneath works well. Pour out the juices at the end, try and separate fat from juices, deglaze the pan with some white wine and then add flour after its reduced then chicken stock and left over juices then simmer on hob till your happy with consistency then strain in a sieve to remove the veg and herbs.

The crispy bacon works well when finally chopped and mixed in with Brussels sprouts and smidge of butter.

Edited by jogon on Tuesday 23 December 21:44