According to the UK Food Standards Agency, you should allow 10 to 12 hours per kilogram when defrosting a turkey crown in the fridge at 4°C. For example, a 4kg turkey crown will take approximately 48 hours (2 full days) to defrost completely in the fridge. This is the safest and most highly recommended method.

No, you should never defrost a turkey crown at room temperature or in a warm room. Leaving poultry at room temperature allows the outer layers to enter the ‘danger zone’ (between 8°C and 63°C) where bacteria can multiply rapidly, even if the inside is still frozen. Always defrost in the fridge or in cold water.

If you are short on time, you can defrost a turkey crown in cold water. Submerge the turkey (in its original packaging or a leak-proof bag) in a large bowl or sink of cold tap water. You must change the water every 30 minutes to ensure it stays cold. This method takes about 30 minutes per 500g (or 1 hour per kg). Once defrosted, it must be cooked immediately.

Once fully defrosted, a turkey crown can be kept in the fridge for up to 1 to 2 days before cooking. Keep it on the bottom shelf in a covered dish to prevent any raw juices from dripping onto other foods. If you used the cold water method, you should cook it immediately and not store it in the fridge afterward.

It is generally not recommended to refreeze a raw turkey crown once it has been defrosted, as the quality and texture of the meat will degrade, and there is a risk of bacterial growth. However, you can safely refreeze it if you have cooked it thoroughly first. Allow the cooked turkey to cool completely before freezing.

To check if your turkey crown is fully defrosted, reach into the cavity and feel for any ice crystals. You should also press the thicker parts of the breast with your fingers; they should feel soft and pliable, not hard or frozen solid. If you are unsure, it is safer to leave it in the fridge for another few hours. Cooking from partially frozen will result in uneven cooking.

No, you should never wash raw turkey or any raw poultry before cooking. Washing it under the tap will not kill bacteria; instead, it can splash dangerous bacteria (like Campylobacter) onto your hands, clothes, utensils, and work surfaces through the water droplets. The only way to kill bacteria is to cook the turkey thoroughly to an internal temperature of 74°C (165°F).

If you are freezing a fresh turkey crown, keep it in its original packaging if it is airtight. If not, wrap it tightly in multiple layers of cling film or place it in a heavy-duty freezer bag to prevent freezer burn. Store it on the bottom shelf of the freezer. A properly stored turkey crown can last up to 6 months in the freezer, but for best quality, cook it within 3 months.