Christmas Turkey | Turkey Recipes | Jamie Oliver Recipes (2024)

FAQs

How to cook Christmas turkey with Jamie Oliver? ›

Place your roughly chopped veg in the bottom of a roasting pan and lay your turkey on top. Cover the turkey with tin foil then put it in the hot oven and immediately turn the temperature down to 180°C/350°F/gas 4. Cook for about 35 to 40 minutes per kilo. The 5kg bird in this recipe will take about 3 to 3½ hours.

There are four essential steps for a perfectly roasted Thanksgiving turkey: brining, stuffing with aromatics, rubbing with herb compound butter, and roasting to perfection. The herb butter does double duty. Part of it is rubbed under the skin and over the meat of the bird for a major boost in flavor.

Sure. Dressing the turkey the night before is a great way to make the day of the dinner less hectic, though it takes some extra space in the fridge. I butter under the skin the night before with seasoning and melted cooled butter always! Refrigerate!

Roast the turkey in the hot oven for 10–15 minutes. Take the tray out of the oven, baste the bird with the pan juices and lay the bacon rashers over the breast to keep it moist. Baste again. Lower the setting to 180°C/Gas 4 and cook for about 2 1⁄2 hours (calculating at 30 minutes per kg), basting occasionally.

"Often, consumers will inquire about adding water to the bottom of their roasting pans. We do not recommend adding water to the bottom of the pan. Cooking a turkey with steam is a moist heat-cook method and is acceptable, sure, but is not the preferred method for cooking your turkey."

To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.

Add halved onions, carrot chunks, celery and fresh herbs to the cavity of your turkey, inserting them loosely. These flavor builders are the base of stock and most soups. As your turkey cooks, they'll steam and infuse your bird with moisture and flavor.

Ingredients for Turkey Dry Brine Seasoning Mix

For the most traditional flavored turkey, we recommend the following for a 14- to 16-pound turkey: 3 tablespoons kosher salt (we use Diamond Crystal brand) 1 1/2 combined teaspoons dried herbs: thyme, sage, and rosemary. 3/4 teaspoon freshly ground black pepper.

Did you know that you can roast a turkey for Thanksgiving a full day ahead of time, carve it, refrigerate it overnight, and then reheat it to juicy perfection on Thanksgiving Day? This wonderful method ensures a moist and flavorful bird and is much easier on the cook.

Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125°F, about 3 hours. Remove foil; raise oven heat to 400°F. Continue roasting, basting occasionally, until thigh reaches 180°F, 45 to 60 minutes more.

How does Ina Garten cook her turkey? ›

Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Roast the turkey for 2 1/2 hours, basting from time to time with pan juices, until the juices run clear when you cut between the leg and the thigh.

Traditional Christmas foods are very similar to Thanksgiving and consists of roast turkey, turkey stuffing, mashed potatoes, gravy, green beans, dinner rolls, cranberry sauce and pies such as apple or pumpkin. Other non-traditional main dish favorites are ham, roast beef or lasagna.

Cook your turkey on Christmas Eve and start in the morning so that it has plenty of time after cooking to cool before chilling overnight. 3. Take the fresh or defrosted turkey out of the fridge about an hour before cooking to bring to room temperature.

The simple secret to a truly juicy roast turkey is to season the turkey with a rub a couple of days before roasting. This is called dry brining and it makes the flesh beautifully moist, and you can even do it while the turkey is still FROZEN!