A Herb Fed Turkey crown has it’s legs removed to give you a joint of white breast meat on the bone.
These are quicker to cook and easy to carve. The crown should be cooked in the same way as a whole bird using our turkey cooking times for guidance.
You can sit the crown on a bed of stuffing or push flavoured butter under the skin. Alternatively cover the crown in strips of bacon or herbs and butter before cooking. Weigh it with any stuffing before calculating cooking times.
Herb Fed bronze turkey Crowns are individually boxed and arrive with vacuum packed giblets (included in weight), cooking instructions, a packet of fresh Christmas herbs and a recipe for the ‘Perfect Christmas stuffing’. Our turkey crowns will have the wing to the first joint attached.
Dry plucking is the process of removing a turkey’s feathers without using hot water. Instead of loosening the feathers by dipping the bird into a bath of hot water, dry plucking involves hand finishing using food safe wax. This technique has long been used by farmers and traditional poultry enthusiasts who value quality and texture over convenience – and it really does make for a more succulent bird!
It does mean that some pen feathers, (small, undeveloped feathers) can still be seen on the turkey, partly because they are black, but also because we hand-finish the birds it is impossible to get each and everyone out. Please don’t spend your valuable time worrying about these and trying to get them out – they frazzle up when cooked and are perfectly harmless.