Folks, I know how hard this time of year can be — the big food shop, wrapping what feels like a hundred presents, baking all the festive treats and somehow keeping everyone fed, happy and on schedule. It’s busy, it’s expensive, and it can feel a bit overwhelming.
So let me help with one thing… this is the perfect way to cook your Christmas Turkey Crown. It’s simple, stress-free and delivers juicy, flavour-packed meat without standing over the oven all day. No complicated steps, no last-minute panic, just reliable results you can feel confident about. One less thing to worry about, and one more win on your Christmas to-do list!
If you fancy really tasty turkey this Christmas, try a dry brine to add loads of flavour. This recipe is for a turkey crown.
A dry brine is simply a salt rub. It works by drawing moisture in and out of the meat, infusing it with salt and flavourings. For best results, leave the turkey to brine overnight.
Salt is the main ingredient in a brine, but you can add whatever herbs, citrus and spices you like. A little brown sugar adds subtle sweetness and balance. Herbs make it fragrant and festive, while spices and citrus make it exciting and packed with flavour. I cooked mine in my air fryer, it’s so easy and convenient but you can cook it in the oven too. I’ve given instructions for both below.
Why you’ll love this Dry Brined Christmas Turkey recipe
- Incredibly juicy and flavourful thanks to the dry-brined turkey
- Simple and stress-free — no complicated steps
- Air fryer or oven friendly, whatever suits you
- Make-ahead friendly — brine overnight and cook when ready
- Perfect for busy Christmas prep
- Reliable results every time, even if you’re nervous about turkey
And don’t forget to check out my post from last week on getting ahead with your Christmas sides — and be sure to tag @littleloucooks with your festive creations!
Happy Christmas, everyone, and thank you so much for all the love and support throughout the year!
Air Fryer Turkey Crown
Equipment
Ingredients
- For the turkey crown
- 1.8 kg turkey crown – fresh or frozen – see note below**
- 150 g butter salted
- 2 tbsp vegetable oil
- For the dry brine
- This amount does a 1.5 – 2kg turkey crown double the ingredients for a full turkey
- 2 tbsp sea salt
- 1 tbsp brown sugar
- 2 tbsp fresh rosemary finely chopped
- 1 tbsp mixed dried herbs
- 1 tbsp garlic granules
- 1 unwaxed organic lemon zest only
- **If using a frozen turkey crown make sure to defrost it fully first in the fridge. This can take up to 2-3 days, so plan ahead if you are using a frozen turkey crown
Instructions
- Mix all the ingredients for the dry brine in a bowl, set to one side.
- Put the turkey crown on a large plate or tray, using your hands gently to prise and loosen the skin away from the turkey breast. Rub the brine all over the turkey, under the skin and on the carcass too. Put the crown into a deep dish or tray and cover loosely with foil, store in the fridge for 24 hours to let the brine do its thing.
- The next day take the turkey from the fridge and leave to come to room temperature for at least 1 hour. If the turkey seems wet, pat dry with kitchen paper. Put the butter under the skin to cover the breast as evenly as possible and rub the skin with cooking oil. Put parchment paper on top of the skin and foil on top to cover.
- For the air fryer: Preheat the air fryer 170ºC. Place the turkey crown in the preheated air fryer. Cook for 40 minutes. Then take the foil off and cook for a further 20 minutes. Then place the foil back on and cook for another 10-20 minutes. Use a meat thermometer to check the meat is fully cooked to 75ºC.
- Once cooked, leave the turkey to rest, loosely covered with foil, for 30-40 minutes.
- For the oven: Preheat the oven 170ºc fan. Place the turkey crown on a baking tray covered with parchment and foil and cook for 1 hour 20 minutes, take the foil off and cook for a further 30 minutes. Once the crown is nicely browned, check the meat. If it needs more time, cover again with foil and continue cooking until the meat reaches 75ºc on the meat thermometer or the juices run clear.
- Turkey crown cooking guide in an oven :
- Roast at 170°C fan (Gas 4) for approximately 20 minutes per kg, plus 60 minutes for crowns under 4kg or 80 minutes for crowns over 4kg. Always check doneness at the thickest part using a thermometer (internal temperature of 75°C) or ensure the juices run clear.
- As a guide, a 3kg turkey crown will take about 2 hours 10 minutes, while a 4kg crown will take roughly 2 hours 20 minutes. Once cooked, allow the turkey to rest for 30–40 minutes before carving.
