Turkey crown/cooking

amberspy · 17 Dec 17, 11:55 AM

How do you cook yours 😜😜
With bacon or without
Baste or not

Guest · 17 Dec 17, 12:39 PM

With streaky bacon in a roasting bag.

duchy · 17 Dec 17, 12:41 PM

I'm debating whether to brine mine or not this year.

coggie · 17 Dec 17, 12:42 PM

I pull the skin up and cover it with best butter then lay the skin back on. Cover in foil and cook on 100 degrees for a long time...basting throughout and taking the foil away for the last half hour to crisp up the skin. I no longer put bacon on as the butter keeps the bird moist throughout.

barryp1 · 17 Dec 17, 01:19 PM

Originally Posted by coggie

I pull the skin up and cover it with best butter then lay the skin back on. Cover in foil and cook on 100 degrees for a long time...basting throughout and taking the foil away for the last half hour to crisp up the skin. I no longer put bacon on as the butter keeps the bird moist throughout.

Centigrade?

With all poultry the important thing , if you cook slow or fast, is the internal temperature of the bird.

I belong to the high heat and short time school but as long as the meat is "done" whatever you feel happy with.

coggie · 17 Dec 17, 01:38 PM

Originally Posted by barryp1

Centigrade?

With all poultry the important thing , if you cook slow or fast, is the internal temperature of the bird.

I belong to the high heat and short time school but as long as the meat is "done" whatever you feel happy with.

Yes...in my fan assisted oven.
I cook all my meat on this but over a longer period basically because it means I don't dry it out and it is thoroughly cooked.
My sister cooks hers similar to you as well

Paddcomp · 17 Dec 17, 02:05 PM

Meat thermometer. Just sayin' like.

17 Dec 17, 12:39 PM	#2
	17 Dec 17, 12:39 PM Guest Guest
Guest Guest	With streaky bacon in a roasting bag.

17 Dec 17, 12:41 PM	#3
	17 Dec 17, 12:41 PM duchy Imagineer
duchy Imagineer Join Date: May 04 Location: Kent	I'm debating whether to brine mine or not this year.

17 Dec 17, 12:42 PM	#4
	17 Dec 17, 12:42 PM coggie Imagineer
coggie Imagineer Join Date: Aug 07	I pull the skin up and cover it with best butter then lay the skin back on. Cover in foil and cook on 100 degrees for a long time...basting throughout and taking the foil away for the last half hour to crisp up the skin. I no longer put bacon on as the butter keeps the bird moist throughout.