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Hi there is a fantastic shop in Hospital street Nantwich which sells fat bacon and I mean FAT bacon. After going in many times I asked the lady assistant who on earth bought that fat with a little bit of straky bacon in it cos it looks disgusting but she told me it was lovely draped over chicken/turkey and ensured a really moist breast. I tried it and she was SO right. I dont cook a bird without it now regards Lesley50 1

That's nearly answered a question I had for this Xmas!! What temp in a fan oven? Thanks

I usually use the same cooking times as for a normal turkey (approx 25 mins per pound plus 25 mins), because although a crown maybe smaller is more dense as there is no cavity and no bones to conduct the heat. I smear the top with loads of butter and cover it with loads of bacon. I also cover it with a tent of foil and this keeps the steam in which keeps it moist. I then just take the foil off for the last hour or so of cooking to brown the top, and leave it to rest while cooking the roast potatoes etc. Baste regularly throughout cooking. No dry turkey in sight!