One thing that might getting you in a flap is choosing which bird to buy. During the cost of living crisis, choosing the cheapest turkey is one consideration – but price isn’t the only factor.
What are all the different options and what’s the difference?
Do you need a crown? A whole bird? Let us explain…
What is a turkey crown?
A turkey crown is the body of the bird with the legs and wings removed, leaving the white breast meat attached to the bones.
If you have a smaller gathering this year, a turkey crown could be an ideal choice.
Reasons why a turkey crown might be the best option for someone include the fact it’ll take less time to cook in comparison with a whole bird.
However, you must remember that a crown means not having thighs and drumstick meat, often some of the most popular parts of a bird.
What is a bronze turkey?
Bronze turkeys are more closely related to the wild turkeys found native in America. They have an unusual colour which is often black and metallic in the sunlight giving them a bronze tone.
White turkeys have wider breasts and have only white feathers. They are typically reared in a barn.
The main difference for consumers is the taste. White turkeys are succulent with a more subtle taste.
Bronze turkeys, on the other hand, have what’s described as a richer, gamier taste.
What is a ballotine?
Rolled turkey breast, also known as a ballotine, is another method for preparing turkey breast.
A ballotine is simply a boned and stuffed roast, so in this case, it’s a turkey breast which can be stuffed with different vegetables and flavourings.
The ballotine requires rolling the meat to ensure even cooking.
People then usually add the stuffing to give it more moisture from the inside.
Rolled turkey breast is much easier to carve than the traditional roast turkey and can be a bit of a statement piece on the dinner table.
Looking for inspiration? Sainsbury’s and BBC Good Food have some easy ballotine recipes.
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