Free Range Turkey Crown
For those catering for a smaller crowd, the traditional turkey crown could be the festive feast for you. Read more
Why we love this
For those catering for a smaller crowd, needing space in the oven, or simply prefer the white meat of the bird, the traditional turkey crown is the perfect Christmas Turkey for you.
Our Free Range Bronze turkeys are fed a totally natural diet, free of artificial additives and chemicals just straightforward cereals, grass, nettles, fodder beet and cider apples.
Our Properly Free Range Turkeys are all 'Bronze' birds, a traditional slow-growing breed that thrives living outdoors amongst grassland pasture.
Our traditional Bronze Properly Free Range Turkeys live a properly free-range life, living significantly longer than most other free-range and organic birds.
To further develop the stunning flavour of our Free Range Turkey Crown, and give you meat at its very best, our birds are dry-plucked individually by hand. We then hang each bird for at least 12 days, creating a beautiful Game Hung Turkey Crown.
*Our free-range poultry is naturally reared, so weights are not absolutely precise.
All our Turkey Crowns are delivered FRESH, unless you contact us direct and specify that you would like your bird frozen.
We recommend placing your order for your Christmas Turkey as early as possible to avoid missing out.
Turkey Crowns are available for delivery from 23rd November 2021.
100% Free Range Turkey
Preheat your oven to 190 190°C/180°C fan/gas 5. Bring your turkey crown to room temperature.
Cook your turkey crown for approximately 25 minutes per kg.
Add some butter to keep it moist. Cover the turkey with a loose tent of foil, which will help stop it drying out. Remove the foil 30 minutes before the end of the cooking time, put the temperature up to 200°C/190°C fan/gas 6.
Baste the turkey with its own juices. Insert a skewer into the thickest part of the crown when you think it’s cooked. If it’s cooked, the juices should run clear rather than pink. If it’s not, put it back in the oven and check it with the skewer regularly.
Give your bird plenty of time to rest, say 30-40 minutes at room temperature. The ensures the gorgeous juices will stay in the meat rather than run all over your carving board, but be sure to catch any that do emerge and add to your gravy.
The roasting tin may no longer hold the meat but there is so much value left behind. Simply add a pot or two of our pure turkey stock and a good glug of wine then stir to release the hidden treasures.