Devon Organic Turkey Crown, Previously Frozen

Slices of juicy, tender breast meat for everyone with our delicious organic turkey crown. With just the breast and wings  from our finest organic free range turkeys, you will have all the flavour with less fuss, for an impressive Christmas centrepiece.

Our organic turkeys are fed on a mixture of home grown cereals and they love to go foraging for themselves in the pasture-rich meadows. They are then hung for two weeks to develop their flavour and texture.

Turkey Crown size guide

This is our recommendation: 

3-4kg - approx. servings 4-6

4-5kg - approx. servings 6-8

5-6kg - approx. servings 8-10

Good To Know

Ingredients & Nutritional's

Organic free-range Turkey

How To Store

Please Note: If you plan to purchase a turkey crown before December 18th, please remember to store it in the freezer until you’re ready to cook it. Properly freezing your turkey will ensure it stays fresh and flavourful for your Festive celebrations.

Remove the Turkey Crown from its wrapping, Place the Turkey onto a wire rack and sit the rack on a plate. Pop the plate into the bottom of the fridge, making sure you have allowed space around the bird for the air to circulate. It is really important to make sure your bird stays cold and dry and must be kept refrigerated below 3°C. 

Thawing:
If your roast is frozen, planning for proper thawing is important to ensure even cooking and food safety. For best results, allow 24 hours of thawing time in the refrigerator for every 2.5 kg of meat. For this means you should allow approximately 2 to 3 days for the roast to thaw in the fridge fully.

Here are a few additional tips to ensure your roast thaws properly:

• Keep it in the original packaging while thawing to prevent any potential contamination or mess from leaking juices.
• Place the roast on a tray or in a shallow dish to catch any liquid that might escape as it defrosts.
• Ensure your refrigerator stays at or below 4°C

Avoid thawing the roast on the countertop at room temperature, as this can lead to uneven thawing.

 Our Farms & Suppliers 

Our Bronze turkeys are slow-grown and carefully reared on the Malseed family farm on lush Dartmoor pasture. The turkeys are reared using traditional farming methods and allowed to mature slowly over several months. They are fed on a healthy diet consisting of organic cereals and natural ingredients with no additives or growth promoters, then finished on local oats to provide an excellent taste and marbling. They even drink Dartmoor spring water! These organic turkeys are clever birds and need a lot of entertainment so are kept busy with toys to play with, as well as lots of pasture to stretch their legs and enjoy the fresh Devonshire air.

How To Cook  

We recommend:

Here are the approximate cooking times for turkey crowns of different weights at 180°C (350°F):

General Guidelines

1. Thawing: If frozen, thaw the turkey crown in the refrigerator. Allow approximately 24 hours per 2-2.5 kg.

2. Seasoning: Before roasting, rub the turkey crown with oil or butter and season generously with salt, pepper, and any herbs of your choice (such as thyme, rosemary, or sage).

Cooking Steps

1. Preparation:

   • Preheat your oven to 180°C (350°F).
   • Remove the turkey crown from the refrigerator about 30 minutes before cooking to bring it to room temperature.
   • Pat the turkey dry with paper towels and rub it with butter or olive oil.
   • Season the crown with salt, pepper, and your favourite herbs. For additional flavour, you can rub garlic butter under the skin or place lemon slices, garlic, and herbs inside the cavity of the crown (if any).

2. Optional Stuffing:

   • You can place stuffing around the base of the turkey crown or cook it separately.

3. Roasting:

   • Place the turkey crown breast-side up on a roasting rack in a roasting pan.
   • If desired, cover the crown with aluminium foil for the first half of the cooking time to prevent over-browning.
   • Roast according to the times provided in the table above. Baste the crown with the pan juices every 30 minutes for extra moisture and flavour.

4. Check Doneness:

   • About 30 minutes before the end of the cooking time, remove the foil to allow the skin to crisp up.
   • Insert a meat thermometer into the thickest part of the breast. The turkey is done when the internal temperature reaches 75°C (165°F).