A Christmas Turkey crown cooks quicker than a whole bird and fits easily in an electric smoker. Here’s a fail‑safe plan for a juicy centre and crispy skin.
Plan it backwards with the Cook Planner, mix brine by percentage, and double‑check safe temps before carving. •
- Planner → kitchensizzlers.com/bbq-smoker-time-calculator
- Brine & Yield calculators → kitchensizzlers.com/brine-calculator
- Probe temps (°C) + resting → kitchensizzlers.com/guides/probe-safe-temps/
1) Defrost & dry (the day(s) before)
If frozen: Defrost in the fridge ~10–12 hours per kg on a tray to catch drips. Keep on the bottom shelf. Check there’s no ice in the cavity before cooking.
Optional dry‑brine (best for crisp skin): Sprinkle 1% salt by weight of the crown (10 g per 1 kg meat) evenly over the skin and underside. Leave uncovered on a rack in the fridge 12–24 hrs.
Optional wet‑brine (extra insurance):
Use a 6% brine (60 g salt per litre water; up to 30 g sugar per litre optional) for 8–12 hrs. Rinse, pat dry, then air‑dry 2–4 hrs in the fridge.
2) Prep & wood
Butter under the skin: slide softened butter or herb butter over the breast.
Season: salt, pepper, and a little paprika/garlic if you like.
Wood (electric smoker): Beech or apple/cherry for gentle flavour. See: Wood Pairing (UK).
3) Cook plan (electric smoker)
Preheat to 120–135°C with the top vent fully open. Allow the cabinet and chip tray to get hot.
Probe the thickest part of the breast, avoiding bone.
Smoke with small handfuls of dry chips every 45–60 mins. Avoid soaking chips.
Target internal: 74–75°C in the thickest part. Rest 20–30 mins.
Crispy‑skin finish (optional): when internal hits 70–72°C, move to a 220–230°C oven or a hot gas BBQ for 5–10 mins to render/colour the skin, then rest.
Timing estimate (guide, not a promise): at 120–135°C, many crowns land around 60–75 min per kg. Use the Planner to schedule, but always cook by probe.
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4) Gravy
Pan under the crown = instant gravy base. Deglaze with stock + a splash of cider or white wine, simmer, whisk in a spoon of the resting juices.
Carving & serving
Separate the lobes from the bone; slice across the grain for wider, juicier slices.
Serve with tray leeks & carrots or new potatoes and a bright herb yoghurt if you’ve run chicken alongside.
Troubleshooting
Skin soft/rubbery: not enough dry time or low finish temp → give it a short hot finish and rest uncovered 5 mins before tenting.
Bitter smoke: white, billowy smoke from smouldering chips. Run the vent open, use small, dry additions, and wait for a thin blue wisp before cooking.
Undercooked near bone: probe again in a second spot; return to heat until 74–75°C at the thickest part.
FAQ’s
What size crown fits a Masterbuilt 710?
Up to ~3.5–4 kg comfortably across the racks. See our review: Masterbuilt 710 WiFi Digital Electric Smoker.
Is pink near the bone safe?
Colour can mislead. If the thickest part reads ≥74°C, it’s safe. See: Safe temps & resting.
Stuffing inside the crown?
Cook stuffing separately so both crown and stuffing hit safe temps quickly and evenly.
Dry‑brine vs wet‑brine?
Dry‑brine = best skin and simple prep. Wet‑brine = extra insurance for juiciness if you’re nervous or holding hot for longer.
Note on safety:
UK guidance accepts time/temperature equivalents (e.g., 70°C for 2 minutes or 75°C instant). Using a probe, aim for 74–75°C in the thickest part of the crown and rest before carving.
