Description
We take the crown off the same heritage bronze birds, leaving both breasts on the keel bone with the skin intact. The legs go into our confit and sausage, so nothing sits around. Bone in roasts more evenly and gives you a frame for gravy. Boneless is rolled and tied by hand in the shop, which makes carving trivial and portions even, but it does want a closer eye on the thermometer.
Salt it two days ahead, uncovered, in the fridge. Roast at 325F with the skin buttered, about fifteen minutes per pound bone in and a little less rolled. Pull at 157F to 160F and rest twenty five minutes under loose foil. Do not take turkey breast to 165F in the oven, it will get there on the board.
Specification
- Breed: bronze heritage, Bastrop County, Texas
- Chill: air chilled, no basting solution
- Cut: double breast crown, skin on, wings removed
- Trim: boneless option rolled and tied by hand
- Sold by: the pound, cut to order
Cooking
325F oven, around fifteen minutes per pound, to 157F to 160F internal. Rest twenty five minutes, carry over takes it the rest of the way.
Storage
Three days in the fridge, on a rack and uncovered if you are roasting it whole. Freezes two months, and the rolled boneless holds up better in the freezer than the bone in crown.
R. Nakamura (verified owner) –
Pulled at 158 like they said and it was still juicy after resting. I have been cooking turkey to 165 in the oven for years and it was always dry.
Helen Duarte (verified owner) –
Ordered the five pound rolled for six people and it carved into even slices with no fighting. Tied properly and tight, it held its shape all the way through.
Wes Farrelly (verified owner) –
Good crown, honest flavour. The bone in three pound was closer to a single thick breast than a wide crown, so watch your roasting tin size.