Go to the Recipe: Turkey Crown and Roulade: Thanksgiving Day Guide
Where did you find that gravy pitcher that is shown in the photo?
what adjustments should we make for a 20# bird? If any. I see you said 2-3 hours for crown of a 14 pounder. Is it significantly different than that?
At 145 shouldn't we be concerned about the crown? This isn't meeting the 165 recommendation for poultry and it isn't pasteurizing it like Sous Vide cooking does either.
I was skeptical whether a reverse sear method would work on a turkey crown. Oh ye of little faith! It was perfect, crown came out bronzed with crispy crackling skin with juicy flesh underneath.
I dry brined the crown about 24 hours before cooking and left uncovered in the fridge. Used the chicken stock to baste for first hour. Was done in about 2.5 hours for a 7lb crown. The sear with clarified butter worked perfectly. Added some rosemary on the skin at this stage more for looks than anything else. All in all it was delicious, thank you!
I had a bunch of friends over last night & did a 23# turkey. This is my third time following this recipe. Our friends universally thought it was the best turkey they've ever had. The crown took exactly 4 hours. Trust the 250 degree temp. It's perfect. Throw out the USDA recommendations. The carry-over temp of the crown brings the finished temp to +- 150 degrees. One thing I do is use my dressing as the "rack" in the roasting pan for the crown in my roasting pan. The juices drip into the dressing & give it the best flavor ever. Do put the crown in the fridge 2 days before. The skin's perfect if you do. The 475 degree last step is perfect for the crown, but not so much for the roulade. I use a Searzall for it.
