Cooking a Turkey crown I have a question about roasting a turkey crown. I've seen plenty of advice on cooking a whole turkey, but nothing on turkey crowns. Does the same advice for whole turkeys apply to crowns? 

Cooking it upside down to let it self baste, rubbing butter under the skin, covering with bacon, et cetera. I know that my mum has a habit of overcooking turkey and making it dry, I'm cooking for her this Mother's Day and want to show her how it's done.
The idea of cooking a turkey upside down is that the fat from the fattier bits of the bird (the legs etc) runs down into the breast. As a crown has none of these bits, there's no point in cooking it upside down.

By all means butter and bacon it though - turkey breast is very lean so needs all the fat it can get to keep it moist, so use good fatty bacon.

Take it out of the fridge a good hour before you cook it, preheat the oven to 180C, and cook for 20 mins per pound (454g) + 20 mins. Baste regularly, but be aware that every time you open the oven door the heat drops dramatically, so don't be overzealous - once every 20 minutes should be ok. Then let it rest for half an hour, on a warm plate, under foil. This will help with juiciness.