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White Free Range Turkey Crown

£7185

Our turkeys all come from our family farm (John Howe Turkeys), just outside Tenterden. This year we celebrate our Golden Anniversary as turkey farmers - 1976 to 2026. Grown to full maturity over 6 to 7 months, our turkeys are truely free range, with meadows and over 10 acres of woodland to roam. They are fed a natural, cereal based diet, free from growth promoters. 

A turkey crown is a whole bird but without the legs and wings. A crown is ideal for those wanting something a little smaller, without the dark meat and comes boxed with giblets, recipe leaflet, cooking guide and pop-up timer to make cooking easier

Serving Guide
  • Up to 4 people | 2kg
  • 6-8 people | 3kg
  • 10-12 people | 4kg
  • 12-14 people | 5kg
  • 16-18 people | 6kg
  • 18-20 people | 7kg

Cooking times for whole birds and crowns:

  • 2kg - 1 hr
  • 3kg - 1.5 hrs
  • 4kg – 2 hrs
  • 5kg – 2-2 ½ hrs
  • 6kg – 2 ¼ – 2 ½ hrs
  • 7kg 2 ½ – 2 3/4 hrs
  • 8kg 2 3/4 – 3 hrs
  • 9kg 3 – 3 ¼ hrs

For larger birds check every 15 minutes after 3 hrs.

Instructions:

  • Remove all packaging as soon as possible after collecting your turkey and store in a cool place, preferably at the bottom of your fridge. Remove and keep the giblets separately in a cool place.
  • Remove the turkey from the fridge 2 hours before cooking, to allow to reach room temperature. If your turkey is trussed, it is best to remove the string before cooking.
  • Avoid stuffing the main cavity as this stop the turkey cooking properly. Instead you may like to place an apple or peeled onion in the cavity.
  • Place the giblets around the bird (this helps achieve the tastiest gravy!) season and place the bird breast side down in the roasting tin. For Crowns keep the breast up.
  • Preheat your oven to 180ºc (160º fan) Gas 4/5. For an Aga, use closest to these temperatures.
  • After an hour of cooking turn the bird carefully on to its back to further cook and brown the breast.
  • To avoid disappointment do not overcook your turkey. This can be avoided by either using a ‘pop up’ timer or meat thermometer – you are looking to achieve a temperature of around 68 degrees. Failing that test with a fork on the inside of the thigh when the juices run clear the bird is ready.
  • After removing the turkey from the oven and before carving it, allow it to rest for 30-60 minutes. Do not cover.