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The best turkey crowns for Christmas 2025, tried and tested
Which turkey crown took the, err, crown in our taste tests?

Whether it’s your first time cooking Christmas dinner, you’re feeding less people this year, or you just fancy making your life easier, a faff-free turkey crown is undoubtedly the best way to go.
Taken from the top part of the bird, the crown is quicker to cook, easier to carve and better suited to smaller gatherings. It should also take up less space in your oven.
This year, the Good Housekeeping Institute tried a selection of fresh and frozen prepared birds, so you can be confident your feast will go off without a hitch.
Best turkey crowns for Christmas 2025
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How do you keep a turkey crown moist while cooking?
We followed each brand’s cooking instructions to the letter and were impressed with the results, with many using innovative methods – such as “roast-in-the-bag" – to lock in moisture.
Generally, the trick to ensuring the family tucks into a juicy crown on Christmas Day is to add a little liquid to the bottom of your roasting tray. You could do this by smearing the skin in extra butter or oil, seasoning with herbs and topping with bacon for extra flavour.
This fail-safe glazed turkey crown recipe will take the guesswork out of cooking times; however, it’s always a good idea to use a meat thermometer if you have one to hand. When you stick the thermometer into the thickest parts of the breast and leg, it should read 72°C or over for two minutes — and don’t forget it will continue to cook after you’ve taken it out of the oven. Alternatively, insert a skewer and check the juices are running clear.
How we test turkey crowns
The Good Housekeeping Institute tried a range of turkey crowns, cooking them according to the packet instructions and serving them “blind” to avoid bias. They tried a selection of fresh and frozen birds from supermarkets and online butchers, in a variety of weights, so you can be sure you’re tucking into the tastiest meat on Christmas Day.
Looking for the best whole turkeys? We’ve ranked those too.
Stacey looks after all food and drink reviews — from coffee pods and veg boxes, to natural wine and tequila. Stacey is also founder of Crummbs, where she’s written nearly 2,000 restaurant and hotel reviews since 2013. Prior to this, Stacey wrote hundreds of in-depth buying guides for the Independent, i newspaper and BBC Good Food, as well as reviewing restaurants and interviewing celebrities in her column at Balance Magazine. Stacey has also appeared in BAFTA-nominated BBC documentary Blood, Sweat & Takeaways, where she investigated South East Asia's food production industry, appearing on both Newsnight and BBC World Service to share her findings. Regularly checking out the latest restaurants, bars and product launches, Stacey also loves experimenting with recipes at home, and is a WSET-certified wine and spirits expert, with over 10 years of experience in the business. You can follow Stacey on Instagram @crummbs_uk
Georgia has been part of the hospitality industry for the last nine years. Her starting point was the world-renowned Le Cordon Bleu culinary school where she gained a Diplôme de Pâtisserie. She has worked at a number of well-known restaurants and bakeries including The Club at the Ivy and Ottolenghi, Notting Hill where she was the head pastry chef. Most recently, Georgia worked at The Clink Bakery inside HMP Brixton, which aims to reduce reoffending through teaching. She is an expert in all things baked goods and holds a WSET level 2 in wine.


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