All the breast, none of the fuss. Our turkey crowns are prepared on the bone from birds reared here at Charlesfort Estate, giving you the flavour of a traditional roast with far simpler carving and a smaller oven footprint.
Fresh, never frozen. Prepared to order in our farm butchery. Choose delivery or farm collection at checkout.
A crown is the whole breast left on the bone with the legs removed. Cooking on the bone keeps the meat juicier and more flavoursome than a rolled joint, while carving is as simple as slicing straight down. If your table leans towards white meat, or oven space is tight on the big day, the crown is the cut to choose.
Every crown is prepared by hand in our farm butchery in the days before your delivery or collection date, weighed and labelled to your order. Choose the weight band that suits your table, and see our serving guide if you are unsure.
Allow roughly 500g of crown per person for a generous serving with leftovers. A 4–5kg crown comfortably serves 4–7 people; a 5–7kg crown serves 7–10.
As a guide, roast at 180°C (fan 160°C) for 20 minutes per kilo plus 70 minutes, until the juices run clear and a thermometer reads 74°C in the thickest part. Full timings are in our cooking guide.
Fresh, always. Crowns are prepared to order in our farm butchery and chilled, never frozen, for delivery or collection in the days before Christmas.
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