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
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Butter under the skin: slide softened butter or herb butter over the breast.
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Season: salt, pepper, and a little paprika/garlic if you like.
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Wood (electric smoker): Beech or apple/cherry for gentle flavour. See: Wood Pairing (UK).
3) Cook plan (electric smoker)
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Preheat to 120–135°C with the top vent fully open. Allow the cabinet and chip tray to get hot.
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Probe the thickest part of the breast, avoiding bone.
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Smoke with small handfuls of dry chips every 45–60 mins. Avoid soaking chips.
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Target internal: 74–75°C in the thickest part. Rest 20–30 mins.
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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.
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
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Separate the lobes from the bone; slice across the grain for wider, juicier slices.
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Serve with tray leeks & carrots or new potatoes and a bright herb yoghurt if you’ve run chicken alongside.
Troubleshooting
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Skin soft/rubbery: not enough dry time or low finish temp → give it a short hot finish and rest uncovered 5 mins before tenting.
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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.
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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.
