Boneless Turkey Crown Our boneless turkey crown roast is perfect for those wanting a tender, easy-to-carve roast without the need for a whole bird. With succulent white breast meat and straightforward cooking, it’s an ideal choice for family meals, entertaining, or a traditional roast dinner any time of year. About our boneless turkey crown A Bromfields Grade A boneless turkey crown is an excellent alternative roasting joint when you don’t need a full bird. We carefully prepare each joint by removing the whole breast from the turkey and completely de-boning it, resulting in a joint that is easy to carve with very little wastage. This cut is especially popular with those who prefer white breast meat, offering great flavour, tenderness and simplicity at the carving board. Our 11lb (5kg) boneless turkey crown is the most popular size, particularly during the festive season, but it’s suitable for roasting all year round. Suggested serving sizes Allow 3–4 people per 1kg for a standard roast For larger occasions or festive meals, allow 2–3 people per 1kg to allow for leftovers Leftover turkey is perfect for sandwiches, salads, or a classic turkey, stuffing and cranberry roll the next day. How to cook a boneless turkey crown Boneless turkey crowns are easy to cook and easy to carve, but because they are smaller than a whole turkey, it’s important not to overcook them. Preparation Remove the joint from the fridge and packaging Allow to come up to room temperature for at least 1 hour Leave the joint in the netting while roasting to help maintain its shape Cooking Preheat oven to 190°C / 375°F / Gas Mark 5(For fan ovens, reduce temperature by 10–20°C – check manufacturer’s guidance) Cooking time: 40 minutes per 1kg + 20 minutes Guide times 2kg boneless turkey crown – approx 1 hour 40 minutes 2.5kg boneless turkey crown – approx 2 hours 4.5kg boneless turkey crown – approx 3 hours 20 minutes Rub the skin with butter and season with salt and pepper Place skin-side up in a roasting tin Add approx 400ml water to the base of the tray Cover loosely with foil Remove the foil 20–25 minutes before the end of cooking to allow the skin to crisp. Checking and resting Ensure the centre of the joint is piping hot Juices should run clear when tested with a skewer Internal temperature should reach 75°C / 165°F after resting Once cooked, cover loosely with foil and rest for 20–30 minutes. This is essential to retain juices and make carving easier. Remove the netting carefully and carve into slices as thick or thin as you prefer. Important note Cooking times are guidelines only. Always follow your oven manufacturer’s instructions and ensure the turkey is fully cooked before serving.
