Boneless Turkey Crown

Boneless Turkey Crown

A Bromfields Grade A boneless turkey crown is ideal as an alternative roasting joint, especially when you don't need a full bird.  

We take a whole turkey, remove just the breast, and completely de-bone it.These joints are very easy to carve and there is very little wastage. 

A popular choice amongst those that prefer white breast meat. 

 11lb (5kg) Boneless Turkey crown is our most popular joint for Christmas. 

Suggested Serving Size

Feeds 3-4 people per 1kg, for Christmas we suggest working on 2-3 people per 1kg, with those leftover lunches in mind.

Who doesn’t want a Turkey, stuffing and Cranberry Roll on Boxing Day!

How to cook a boneless crown

Our ever popular turkey breast joint cooking guide is an easy way to master Christmas

If you are wondering how to cook a turkey breast joint, you're in the right place, so don't worry. Turkey breast joints are easy to cook, and easy to carve, but the important thing to remember is that these are much smaller than a whole turkey, and will cook in no time, so don’t make the mistake of overcooking.

Take the joint out of the fridge, remove all packaging and allow the turkey to come up to room temperature, for at least an hour or so. Leave the joint in the netting for roasting, it helps keep the joint a good shape.

Preheat the oven to 190°C/375F/Gas Mk 5 (for fan ovens check manufacturers handbook, but usually you need to reduce heat by 10-20°C).

Cooking times are approx 40 minutes for every 1kg + 20 minutes, so depending on the joint size you have

• 2kg Turkey Breast Joint : 1 hour 40 minutes
• 2.5kg Turkey Breast Joint : 2 hours
• 4.5kg Turkey Breast Joint : 3 hours 20 minutes

Spread and smear some butter over the skin, and season with salt and pepper. Put the turkey skin side up in a roasting tin, and pour about 400ml of water into the bottom of the roasting tray. Cover the turkey and the tin loosely with foil.

Uncover the joint 20-25 minutes from the end of the calculated time to allow the skin to crisp up.

Check that the centre of the joint is fully cooked and is piping hot and that the juices run clear when you insert a metal skewer or sharp thin knife. If using an instant read thermometer the internal temperature should be 75°C (165°F) after resting.

After taking it out of the oven, cover the joint in foil and allow it to rest for at least 20-30 minutes. It is really important not to skip this step, as if you carve straight from the oven, the juices will just pour out. Resting continues the cooking process but it allows the meat to equalise temperature throughout, and the juices are distributed evenly, which makes the joint much easier to carve, and all the juices are deliciously retained.

Remove the netting with a knife or pair of scissors and carve the turkey into slices, as thick or as thin as you like.

Enjoy :-)

Please note that these are guidelines only and you should refer to your oven manufacturers guide for clarification. You must always ensure that the centre of the joint is piping hot before serving.