I have a turkey crown for Christmas day,?!
Answers: what is the best way to keep it moist when cooking?
looking at most of the answers here they are right .what you need to do is spike the crown with a sharpe knife or forlk rub plenty of butter in and streaky bacon over the top cover with foil. the last hour or so take the foil off and let the crown brown off until the bacon and skin are golden......enjoy merry christmas.
arouse her
or maybe baste the bird every 20 minutes
Lots of basting with butter, and arrange streaky bacon strips on top before cooking.
Butter and bacon. Yum.
We always have a turkey crown every year and we have found that by lifting the skin of the bird and rubbing plenty of butter over the meat, replacing the skin then putting lots of streaky bacon over the skin before roasting produces a great result.
Place Turkey on foil. Spread liberally with margarine all over the skin. Pick up sides of foil and make a seam over the top. Place in roasting tin and cook at 160o for first 45 mins. Then increase temperature to 180 - 200o until cooked through. I did this myself last Sunday week and it works beautifully.
Loads of butter and keep it tightly covered with foil for most of the cooking time.
Once cooked baste again thoroughly with the juices and wrap again with foil, cover with teatowels for warmth and leave to rest for half an hour before carving. This is the time to put your spuds in ect., the bird will soak up the juices whilst standing.
lots of basting and cover with foil till the last half hour
I chop up some garlic and mix with olive oil and thyme and rub into the crown, then cover with streaky bacon. I do this every year and it always keeps the turkey moist and gives it extra flavour
what i do is wrap it in tin foil for most of the cooking and cook it upside down so all the juices stay in the main breast part. Open the foil for the last three quarters of an hour and turn it the right way up. Some people put strips of bacon over the top to flavour from the beginning
Hi When i cook turkey i always cook it upside down this always keeps it very moist also dont over cook it as this will also dry it out hope this helps
Place it over your stuffing in a baking pan, baste with butter and cover with foil. Baste the meat about every 30 mins with pan juices or additional butter. Do not over bake. This is the cause of dry turkey. During the last 20 mins of baking remove the foil to allow the skin to crisp. Continue to baste with pan juices. Remove from oven and allow to sit 10-15 minutes before carving to allow the meat juices to resettle.
You can also "brine" the crown by soaking in a solution of sea salt, sugar, spices and water and then baking. Go to the food channel web site or recipes. This holds more juices in the meat while it is cooking. You remove it from the brine prior to baking