Nobody wants a sad, pale crown. For that golden, crackly skin, pat the bird dry with paper towels before roasting. Rub it with soft butter or oil, and season generously with salt and pepper.
Then, for the last 10 minutes of cooking, crank the oven to 220°C (425°F) if your bird isn’t too brown. Watch it like a hawk—oven temps vary more than British weather.
And please, don’t open the oven door every five minutes. That releases heat and turns your perfectly timed roast into a lottery. I know you’re curious, but resist.
What About Frozen Crowns?
Frozen is fine, but you must defrost it completely in the fridge for 24 hours per 2kg. Never, ever cook it from frozen unless you enjoy a cold center and a burnt outside. That’s a rookie move.
Once thawed, follow the same rules. Just be aware that a previously frozen crown might release more water, so pat it extra dry. Your oven is not a spa; it’s a desert.
