A turkey crown is the body of the bird with the legs and wings removed, leaving the white breast meat attached to the bones. It's an ideal joint for smaller gatherings, for those who prefer white meat over brown meat and for those who don’t want lots of leftovers.
A crown takes less time to cook than a whole bird and it's a little easier to carve, but essentially it can be treated in much the same way. Traditionally decorated with strips of streaky bacon rashers, to keep the meat moist during cooking. Expertly prepared and ready-to-cook.