Turkey crowns

[gardenmad]

How do I cut a turkey up to make a turkey crown? A whole turkey is too big for us, and I would prefer to cook the crown only and save the rest of it for another day!

[marvinparvin]

Simple - just cut off its legs and wings at the joints.

[almcd007]

I think you mean somehting else. A Turkey can be deboned completely and rolled up to look like a Turkey. All you have is solid breast meat through out. I Made the mistake of asking for a Crown when I meant a last year and regretted it.

Have a look at Marks and Spencers Pdf of their Xmas Food

http://www2.marksandspencer.com/foodmagazine/f oodservices/food_ordering/foodOrdering2006xmas .pdf

On page 9 at the top it has what we usually have for xmas lunch - no bones - no waste but available in different sizes. On page 10 it says that is a crown it still has bones in but no legs.

M & S are expensive but well worth it but your own butcher should be able to debone your Turkey for you in a similar style. Remember to order a little too much as the weight is always sold as "with bones"

[gardenmad]

I am in a rush now but will look at the website later when I can make notes. It is very kind of you both, thanks again.

[mischief121]

As previously answered by marvin parvin just cut the legs and wings off at the joint then all you will have remaining is the t bone at the top holding the breast in place.you can buy the turkey crowns at sainsburys ready boned at xmas time which could save you the bother if you wish.last year in sainsburys the turkeys came with a pop up thermometer in them which pops up when the turkey is cooked which takes the stress out of it on xmas day.ive been a chef for 22 years and if theres anything else you want to know ill be pleased to help.

[gardenmad]

Thank you mischief 121 - that was a most helpful answer - I do all my Christmas - and indeed - any other food preparation & cooking myself, but have bought turkey crowns in the past for buffets - this year I thought I'd make my own, but your description of the Sainsbury one is very tempting, and so is yours, almcd007, M. & S. never fail, do they. The trouble with most suppliers is, they never think we might want these things at other times of the year - if I knew how to do it, I would be laughing.*

I shall remember what you say about any other tips, Mischief, any idea where I can get saltpetre for doing salt beef, for instance - in the past I have got it from chemists, but not now, it is used in making gunpowder, apparently, so it's off general sale. Would it be OK to leave it out - I think it is used to make the beef that lovely pink colour - I suppose I could always put beetroot juice in the cooking water?!!

*I've just remembered, Hot Cross Buns and Creme Eggs are with us always.

[Bellringer]

Find a decent butcher and ask him. Tell him you do not want it rolled. I've used them for years now, a little more expensive but it is all meat.