Turkey Crown
Cooking Time Calculator
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Your Turkey Crown
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Turkey crown times by weight
| Weight | Unstuffed | Stuffed | Temp | Internal Temp | Notes |
|---|---|---|---|---|---|
| 1 kg | 1 hr 10 mins | 1 hr 25 mins | 170°C fan | 75°C | Small |
| 1.5 kg | 1 hr 25 mins | 1 hr 45 mins | 170°C fan | 75°C | — |
| 2 kg | 1 hr 40 mins | 2 hrs 05 mins | 170°C fan | 75°C | Most popular |
| 2.5 kg | 1 hr 55 mins | 2 hrs 20 mins | 170°C fan | 75°C | — |
| 3 kg | 2 hrs 10 mins | 2 hrs 40 mins | 170°C fan | 75°C | — |
| 3.5 kg | 2 hrs 25 mins | 2 hrs 55 mins | 170°C fan | 75°C | — |
| 4 kg | 2 hrs 40 mins | 3 hrs 10 mins | 170°C fan | 75°C | Large crown |
| 5 kg | 3 hrs 10 mins | 3 hrs 45 mins | 170°C fan | 75°C | Very large |
Rule: 30 mins per kg + 30 mins (unstuffed) at 170°C fan. Add ~20 mins for stuffed. Always verify 75°C internal temperature.
| Weight | Unstuffed | Stuffed | Temp | Internal Temp | Notes |
|---|---|---|---|---|---|
| 1 kg | 1 hr 20 mins | 1 hr 40 mins | 190°C | 75°C | Small |
| 1.5 kg | 1 hr 40 mins | 2 hrs | 190°C | 75°C | — |
| 2 kg | 2 hrs | 2 hrs 25 mins | 190°C | 75°C | Most popular |
| 2.5 kg | 2 hrs 20 mins | 2 hrs 45 mins | 190°C | 75°C | — |
| 3 kg | 2 hrs 40 mins | 3 hrs 10 mins | 190°C | 75°C | — |
| 3.5 kg | 2 hrs 55 mins | 3 hrs 25 mins | 190°C | 75°C | — |
| 4 kg | 3 hrs 15 mins | 3 hrs 50 mins | 190°C | 75°C | Large crown |
| 5 kg | 3 hrs 55 mins | 4 hrs 30 mins | 190°C | 75°C | Very large |
Rule: 40 mins per kg + 20 mins (unstuffed) at 190°C conventional. Conventional ovens run ~20°C hotter than fan equivalent.
| Weight | Unstuffed | Stuffed | Gas Mark | Internal Temp | Notes |
|---|---|---|---|---|---|
| 1 kg | 1 hr 20 mins | 1 hr 40 mins | Gas 5 | 75°C | Small |
| 1.5 kg | 1 hr 40 mins | 2 hrs | Gas 5 | 75°C | — |
| 2 kg | 2 hrs | 2 hrs 25 mins | Gas 5 | 75°C | Most popular |
| 2.5 kg | 2 hrs 20 mins | 2 hrs 45 mins | Gas 5 | 75°C | — |
| 3 kg | 2 hrs 40 mins | 3 hrs 10 mins | Gas 5 | 75°C | — |
| 3.5 kg | 2 hrs 55 mins | 3 hrs 25 mins | Gas 5 | 75°C | — |
| 4 kg | 3 hrs 15 mins | 3 hrs 50 mins | Gas 5 | 75°C | Large crown |
| 5 kg | 3 hrs 55 mins | 4 hrs 30 mins | Gas 5 | 75°C | Very large |
Gas Mark 5 = 190°C / 375°F. Gas ovens can have hot spots — rotate the crown halfway through for even cooking.
Tips for a perfect turkey crown
Remove from the Fridge
Take the turkey crown out of the fridge 1–2 hours before cooking to bring it to room temperature. A cold crown straight from the fridge will cook unevenly and take longer.
Use a Meat Thermometer
Always check the thickest part of the breast reaches 75°C (167°F). Insert the thermometer from the side, avoiding the bone. This is the only truly reliable way to know it’s safe to eat.
Cover, Then Uncover
Cover loosely with foil for most of the cooking time to keep moisture in. Remove the foil for the final 30–45 minutes to achieve a golden, crispy skin. Baste every 30 minutes.
Rest Before Carving
Resting is non-negotiable. Cover with foil and rest for at least 30 minutes (up to 1 hour for large crowns). The juices redistribute, making the meat significantly more moist and easier to carve.
Season Generously
Rub butter generously under and over the skin before cooking. Season well with salt, pepper, and your choice of herbs. For extra flavour, slide herb butter directly between the skin and breast meat.
Frequently asked questions
For an unstuffed turkey crown, allow around 30 minutes per kg plus 30 minutes at 170°C fan, or 40 minutes per kg plus 20 minutes at 190°C in a conventional oven. For a stuffed crown, add approximately 20 minutes to the total. Always confirm the internal temperature reaches 75°C before serving.
The internal temperature of the thickest part of the breast must reach 75°C (167°F) to be safe to eat. Insert a digital meat thermometer from the side of the crown into the thickest part, taking care not to touch the bone, which can give a falsely high reading.
Yes, for most of the cooking time. Cover the crown loosely with foil to retain moisture and prevent the breast from drying out. Remove the foil for the final 30–45 minutes to allow the skin to brown and crisp up. Baste with the pan juices every 30 minutes throughout cooking.
Rest the turkey crown for a minimum of 30 minutes, loosely covered in foil. Larger crowns (3 kg+) benefit from up to 45–60 minutes of resting. The meat continues to cook slightly during resting and the juices redistribute throughout the breast, resulting in significantly juicier, easier-to-carve meat.
A turkey crown is just the breast of the turkey, still on the bone, with the legs and wings removed. It’s smaller than a whole turkey, cooks faster and more evenly, and is ideal for smaller gatherings (typically 4–8 people). Because it’s all white breast meat, it can dry out more easily — hence the importance of covering with foil and not overcooking.
It is strongly recommended to fully defrost a turkey crown before cooking. Defrost in the fridge, allowing 24 hours per 2kg. If you must cook from frozen, add approximately 50% extra time and check the internal temperature very carefully — it must reach 75°C throughout, including the centre. Cooking from frozen is not recommended for stuffed crowns.