A whole turkey is a lot of bird for a small household, and it ties up the main oven for most of Christmas morning. A turkey crown is the breast meat still on the bone, without the legs and wings, so it cooks faster and carves neatly. It also suits an air fryer oven. With the f77 Super Oven Pro, you can roast the crown on the worktop and keep the big oven free for potatoes, stuffing and everything else.

The short version: buy a crown that fits with room to spare, roast it at about 180°C, and trust a meat thermometer over any chart.

Will a turkey crown fit in an air fryer oven?

Check this before you place your Christmas meat order. The f77 is a 30 litre air fryer oven, and Fridja describes it as having room for a whole roast chicken. A crown is a similar shape to a large chicken, so think in those terms: a small to medium crown, roughly 1 to 2kg, is the realistic range for most households cooking in a worktop oven.

Height matters more than weight. The manual for the f77 asks you to make sure food does not touch the top heating elements, and that is the rule to plan around. Before you buy:

  • Put the baking tray and grill rack in the lowest position and measure the gap up to the top elements.
  • Check the height of the crown in its packaging, or ask your butcher for a squat, compact one.
  • Leave a few centimetres of clearance above the meat so the skin does not scorch.

If the crown you want is too tall, a boneless turkey breast joint is a good alternative. It is lower and cooks more quickly.

Defrosting and preparing the crown

A frozen crown needs time. The Food Standards Agency recommends defrosting turkey in the fridge and suggests allowing around 10 to 12 hours per kilo at 4°C, so a 2kg crown needs about a day. Check for ice crystals in the thickest part before cooking.

A few more preparation points:

  • Do not wash it. Rinsing raw poultry splashes bacteria around the sink and worktop. Cooking kills them; washing does not.
  • Take it out of the fridge 30 to 45 minutes before cooking. A crown that is not fridge-cold cooks more evenly.
  • Pat the skin dry with kitchen paper. Dry skin browns and crisps far better.
  • Season well. Rub soft butter or a little oil over the skin, then add salt, pepper and whatever you like: thyme, sage, garlic or lemon zest all work. Push some flavoured butter under the skin over the breast to keep it moist.

How to cook a turkey crown in the f77, step by step

  1. Set up the oven. Slide the baking tray into the lowest position with the grill rack above it, or sit the crown directly on the tray if height is tight. The tray catches the juices for your gravy. The manual says foil can be used on the baking tray as long as it does not block airflow or touch the oven walls.
  2. Choose your setting. Use the upper and lower heating mode, which runs the convection fan too, and set 180°C. The f77 also has a Whole Roast Chicken preset that starts at 200°C, which you can adjust down if you prefer to use the presets.
  3. Put the crown in skin side up, with the thickest part facing the back of the oven, and check it is clear of the top elements.
  4. Roast and baste. Baste with the pan juices about halfway through. If the skin is browning too fast, lay a loose sheet of foil over the top, keeping it well away from the elements and walls.
  5. Start checking early. Begin testing the temperature about 20 minutes before you expect it to be done (see the timings below).
  6. Rest it. Lift the crown onto a board, cover loosely with foil and leave it to rest before carving.

Turkey crown cooking times per kg

Use these as starting points for a bone-in crown at 180°C with convection. Every crown is a different shape, and a compact oven can cook faster than you expect, so the thermometer has the final say.

  • 1kg crown: around 45 to 55 minutes
  • 1.5kg crown: around 60 to 75 minutes
  • 2kg crown: around 75 to 90 minutes
  • Boneless breast joint (1 to 1.5kg): around 45 to 65 minutes

Safe core temperature and how to check it

Turkey must be cooked all the way through. The Food Standards Agency's benchmark is for the thickest part to reach 70°C and stay there for two minutes, or 75°C for 30 seconds. A digital probe thermometer is the easiest way to be sure.

  • Push the probe into the thickest part of the breast, close to the bone but not touching it.
  • Check in two or three places, as the crown may not cook evenly.
  • The juices should run clear with no pink meat. If in doubt, put it back for another 10 minutes and test again.

Take the crown out once it reaches temperature. Overcooking is what makes turkey breast dry.

Resting and carving

Resting lets the juices settle back into the meat, so less ends up on the board. Cover the crown loosely with foil and leave it for 20 to 30 minutes.

To carve, cut down one side of the breastbone, following the ribcage with the knife, to lift off each breast in one piece. Then slice each breast across the grain into thick slices. Pour the resting juices into your gravy.

Planning the rest of Christmas dinner

Once the turkey is resting, the f77 is free again. A sensible order is:

If you are new to the oven, read our guide on how to use an air fryer oven and do a practice run with a chicken before Christmas.

Leftovers and cleaning up

Cool leftover turkey quickly, cover it and get it into the fridge within two hours. Eat it within two days, or freeze it in portions. When you reheat it, make sure it is steaming hot all the way through, and only reheat it once. Our guide to reheating leftovers in an air fryer oven has more detail.

Roasting poultry leaves fat on the tray, so empty the crumb tray and wipe the stainless steel interior once the oven has cooled. The baking tray, grill rack and air fry basket are dishwasher safe (top rack, max 40°C). Our air fryer oven cleaning guide covers the glass door too.

Want to see the ovens side by side? Browse the full range of Fridja digital air fryer ovens.

Frequently asked questions

How long does a turkey crown take in an air fryer?

As a starting point, allow around 45 to 55 minutes for a 1kg bone-in crown and 75 to 90 minutes for a 2kg crown at 180°C with convection. Shapes and ovens vary, so start checking with a meat thermometer about 20 minutes before the end and go by temperature, not the clock.

What temperature should a turkey crown be when cooked?

The Food Standards Agency benchmark is 70°C held for two minutes in the thickest part, or 75°C for 30 seconds. Check the deepest part of the breast near the bone, in two or three places. The juices should run clear and there should be no pink meat anywhere.

Do you need to preheat an air fryer oven for a turkey crown?

The f77 manual says no preheating is needed for air frying. For a crown, a few minutes of warming up does no harm and helps the skin start browning, but it is not essential. What matters more is starting with dry skin and a crown that is not fridge-cold.

Should I cover a turkey crown with foil in an air fryer?

Not at the start, as uncovered skin crisps better. If the top is browning before the inside is cooked, lay a loose sheet of foil over it. Keep the foil well away from the heating elements and oven walls, and make sure it does not block the airflow.

How long should a turkey crown rest?

Rest it for 20 to 30 minutes, loosely covered with foil. The meat stays hot, the juices settle back in so the slices are moister, and you get a free window to cook pigs in blankets or warm the sides in the same oven before everyone sits down.

Air Frying