Poultry

Crown

Crown of Turkey is breast on the bone with legs removed—popular for smaller festive roasts. Protect the breast from drying; rest well. As a crown section of whole, portion for even cooking and clear labelling. Cook turkey crown to temperature when thickness varies, rest before carving, and add fat or sauce if lean. Roasting, smoking, deli slicing, and mince show the cut’s strengths. Match heat to collagen—fast sear for tender muscle, long moist heat for hard-working joints.