Let’s be clear: cooking a frozen turkey crown is a cry for help. The outside will be charcoal while the inside remains a chilly, raw horror show. Thaw it first. Allow 24 hours in the fridge for every 2.5kg of weight. Yes, it takes forever. That’s the price of convenience, you lazy genius.
If you absolutely must cook it from frozen because you forgot (we’ve all been there, hiding in the kitchen at 10pm), then you must add 50% more cooking time. That 80-minute crown now takes two hours. But honestly, just go get a rotisserie chicken and save yourself the heartache.
The ‘Butter Under The Skin’ Hack
You want the skin to be crispy, like a golden, salty potato chip? Get a herb butter. Mash softened butter with garlic, thyme, rosemary, and a ton of salt. Gently push your fingers under the skin of the crown (don’t tear it!) and spread that butter all over the breast meat. This is not optional. It keeps the meat moist and the skin crackling. It’s basically a culinary cheat code.
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How To Cook A Turkey Crown In The Oven at Helen Calvert blog
And one more weird fact: if you spatchcock a turkey (flatten it), you can cook it in half the time. But you can’t spatchcock a crown. You can only spatchcock a whole bird. So ignore that fact unless you want to impress someone at a dinner party with your oddly specific poultry knowledge.
