Locally reared Beef, Lamb, Chicken & Pork from Eastwood Farm, Shenington, Banbury
Turkey Crown - Stuffed
Turkey Crown - Stuffed - Image 2
Turkey Crown - Stuffed - Image 3

Turkey Crown – Stuffed

Make your Christmas dinner extra special with a delicious Stuffed Turkey Crown from Eastwood Farm.

Combining tender, succulent turkey breast with a tasty traditional stuffing, our stuffed turkey crowns make a wonderful centrepiece for your festive table. Easy to carve and full of flavour, they’re a great choice for a traditional Christmas dinner without the need to cook a whole turkey.

Choose from two delicious stuffing varieties:

Sage & Onion Stuffing

A traditional Christmas favourite. The comforting flavours of sage and onion complement the delicate turkey breast beautifully, making this a classic choice for your festive roast.

Cranberry Stuffing

For something a little different, our cranberry stuffing adds a lovely fruity flavour that pairs beautifully with the savoury turkey. A delicious alternative with a festive twist.

Whichever you choose, serve with crispy roast potatoes, pigs in blankets, seasonal vegetables, rich gravy and all your favourite Christmas trimmings.

Cooking Instructions

Preparation

If frozen, defrost thoroughly in the fridge before cooking. Allow approximately 24 hours per 2–2.5kg, potentially longer for larger crowns, and ensure both the turkey and stuffing are completely defrosted.

  1. Preheat your oven to 180°C (160°C fan) / Gas Mark 4.
  2. Remove all packaging and place the stuffed turkey crown in a roasting tin.
  3. Rub the skin with a little butter or olive oil and season with salt and pepper.
  4. Cover loosely with foil to help keep the turkey moist during cooking.
  5. Roast according to the weight and the cooking instructions supplied with your turkey crown. Stuffed crowns generally require longer cooking than unstuffed crowns.
  6. Remove the foil towards the end of cooking to allow the skin to turn golden brown.

Important – Check It’s Thoroughly Cooked

Use a meat thermometer to check that both the thickest part of the turkey breast and the centre of the stuffing reach 75°C. Avoid touching any bone with the thermometer probe.

Do not rely on cooking time or the colour of the juices alone.

Rest Before Carving

Once thoroughly cooked, remove from the oven, cover loosely with foil and leave to rest for approximately 20–30 minutes before carving.

Eastwood Farm Tip: Add a little chicken or turkey stock to the roasting tin with some onion and fresh herbs. The cooking juices will make a delicious base for your Christmas gravy.

Price range: £48.00 through £96.00

Related Products

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Who does the information GDPR apply to?

Data subjects, being all visitors and users of any website who are members of the European Union, and therefore who submit personal data. Eastwood Farm is the data processor and data controller of this site. You can find out more about this law here.

Privacy Policy

Effective from 25th May, 2018

This Privacy Policy sets out how we use and protect information that you may provide when you use this website. Your privacy is protected and important to us. If you provide identifiable personal information it will only be used to help us fulfil our responsiblities related to your use of the site.

Eastwood Farm is the company who collects any personal data submitted through this site.

We may update this policy periodically, please check this page to ensure that you are in agreement with any changes.

What we Collect

Personal information, basically any data that can be used to identify or contact you is collected so we can service your requirements. This could include your name, business name, address details, email, telephone numbers, or information pertaining to to your use of this site. You may also at times be asked to leave a message about an enquiry. Websites also collect your IP address through the use of Cookies (find out more about cookies below).

If you opted-in to our mailing list, you may receive occasional emails on important updates or service information. You have the right to opt-out or and have any personal details removed at any time, please email ka***@***********co.uk

What We Do With The Information We Collect

Information is saved until the enquiry is dealt with, and then archived with the project. We also retain your contact details and information in the emails you have sent, but you can request to have your personal details deleted at any time.

We will not sell, distribute, or lease your personal information to third parties unless we have your express permission, or are required by law to do so. We may use your personal information to send you relevant information about our research or new content on the site.

Data Security

In our commitment to ensuring that your information is secure and to prevent unauthorised access or disclosure, we have suitable physical, electronic and managerial procedures in place to safeguard and secure the information we collect online.

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Delivery Info

  • Our minimum order via the website is £50 – however, If you live locally and are intending to COLLECT your order, we will accept orders of less than £50 please contact us via email or phone with your order.
  • Local Collection for any order amount is always available. Please choose ‘Local Collection’ at the checkout stage.
  • Orders to locations over 8 miles away have a £15 delivery charge.


    Once we have received your order we will be in touch by email to arrange collection or delivery times.

For poultry (chicken, turkey, goose and duck)
  • Preheat oven to 200°C/Fan 180°C/ Gas mark 6.
  • To calculate the roasting time for a chicken, weigh the oven-ready bird (including stuffing, if using) and allow 20 minutes per 450g (1 lb) plus 20 minutes extra, in an oven 
  • It’s particularly important that poultry is cooked through. If using a digital thermometer always double-check the reading by sticking the probe in several different spots within the thigh or breast, to find the lowest reading. If returning to the oven allow 10-15 mins then test again until the correct temperature is reached. 
  • Without a thermometer, the classic way to test is to push a spoon under the leg of the bird so that it pierces the skin (or use a skewer), and inspect the juices that collect in the spoon. The juices should be pale gold and clear; if there are traces of blood return to the oven allow 10-15 mins then test again.
Pork
  • Preheat your oven to 220ºC/Fan 200ºC/Gas mark 7
  • With all large joints some cooks like to roast them for the first 20 minutes on a high heat to allow the heat to penetrate quickly. With crackling joints this is essential for the first 30 minutes. Good crackling forms when the fat beneath the rind melts and pushes up through the rind, basting it with fat and making it crisp. Remember to reduce the temperature after 30 minutes to 180C/Gas 4/fan 160C for the remaining time. Leave the oven door open for a couple of minutes to help reduce the temperature quickly.
  • Do not cover pork crackling joints while they are cooking or you’ll be left with soggy crackling. There’s no need to baste pork while it’s cooking as the fat should keep it moist, but some like to brush the crackling with a little extra oil once or twice.
  • We recommend using a digital thermometer to test your meat. 
For beef, lamb and venison
  • Preheat the oven to 180°C/Fan 160ºC/Gas mark 4 and adjust the shelves so that the meat will sit in the centre of the oven. 
  • Weigh the joint in order to calculate the cooking time. If you like rare beef cook the joint for 20 minutes per 450g plus 20 minutes, for a medium result cook the meat for 25 minutes per 450g plus 25 minutes and for a well done joint cook it for 30 minutes per 450g plus 30 minutes. Baste the meat regularly during cooking.
  • To pot roast, the meat is simmered slowly at a low temperature either in the oven or on the hob with liquid for up to 3 hours When cooking, ensure that the lid fits tightly to prevent the cooking liquid evaporating. 
  • Once the joint is cooked (whether roasted or pot roasted), allow it to stand for 10 minutes – this will make it easier to carve.
  • We recommend using a digital thermometer to test your meat.

Rare: 52ºC
Medium: 60ºC
Well done: 75C – 80ºC