Pick Woodland Bronze or Charlesfort White. Each crown page lists sizes, serves and cooking times.
A turkey crown is breast left on the bone with the legs removed. You keep the flavour of cooking on the bone, with carving that is mostly neat slices down the breast.
Crowns suit smaller ovens, households that prefer white meat, and cooks who want a simpler carve than a whole bird. Both free range Woodland Bronze and barn reared Charlesfort White crowns are available.
Use the serves on each weight band as your starting point, then allow a little extra if leftovers matter. Our crown cooking guide covers oven temperature and resting.
Add a crown to the same Christmas basket as ham or stuffing, or compare with boneless breast and boned and rolled joints if you want even simpler carving.
