10 Jamie Oliver Turkey Recipes for Christmas Day

Turkey does not have to be dry or boring, and these ten recipes, inspired by Jamie Oliver’s flavour-packed style, prove it. From a classic whole bird with herb and garlic butter to a spiced clementine crown, a quick butterflied turkey and a harissa-roasted thigh dish, there is an option for every size of gathering and every level of confidence.

Each recipe gives clear timings and a thermometer check, so the meat is safely cooked yet still juicy. There is also a rich giblet gravy to bring it all together on the plate.

1. Herb and Garlic Butter Roast Turkey

A generous herb and garlic butter under the skin bastes the breast as it roasts, keeping it moist and full of flavour. Roasting the bird on a bed of veg gives you a brilliant base for gravy.

Servings: 10–12 · Total time: 4 hours 45 minutes, plus resting

Ingredients

• 1 x 6kg oven-ready turkey, at room temperature for 1 hour
• 175g butter, softened
• 4 garlic cloves, crushed
• Small bunch each fresh parsley, thyme and sage, chopped
• Zest of 1 lemon
• 3 onions, halved
• 3 carrots, halved
• Olive oil
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 190°C (170°C fan), gas mark 5. Mix the butter, garlic, herbs, lemon zest and plenty of seasoning.
2. Push most of the butter under the breast skin and rub the rest over the legs.
3. Sit the turkey on the onions and carrots in a large roasting tin, drizzle with oil and cover loosely with foil. Roast for about 4 hours (about 40 minutes per kg), basting every hour and uncovering for the final 45 minutes.
4. Check the thickest part of the thigh reaches 75°C, then rest under foil for at least 45 minutes before carving.

2. Spiced Clementine-Glazed Turkey Crown

A sticky glaze of clementine, honey and warm spice turns a simple crown into a festive showpiece. It is ideal for six to eight people and quick to carve.

Servings: 6–8 · Total time: 2 hours 15 minutes, plus resting

Ingredients

• 1 x 2.5kg turkey crown
• 50g butter, softened
• Zest and juice of 3 clementines
• 3 tbsp runny honey
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 200ml chicken stock
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 190°C (170°C fan), gas mark 5. Rub the crown with butter and seasoning and place in a roasting tin with the stock.
2. Cover loosely with foil and roast for 1 hour.
3. Mix the clementine zest and juice, honey and spices. Uncover the crown and brush with the glaze every 10 minutes for the final 30 minutes, until glossy and the breast reaches 75°C.
4. Rest for 30 minutes before carving.

3. Butterflied Turkey with Fennel and Chilli Rub

Crushed fennel seeds, chilli and garlic give the skin a punchy, aromatic crust, while butterflying means the bird cooks in under two hours. It is a modern take that frees up the oven fast.

Servings: 8–10 · Total time: 2 hours 15 minutes, plus resting

Ingredients

• 1 x 5kg turkey, butterflied by your butcher
• 2 tbsp fennel seeds
• 1 tsp dried chilli flakes
• 4 garlic cloves
• 1 tbsp sea salt
• 4 tbsp olive oil
• 2 fennel bulbs, cut into wedges
• Zest of 1 lemon

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Pound the fennel seeds, chilli, garlic and salt to a paste, then mix with the oil and lemon zest.
2. Lay the turkey skin-side up in a large shallow tray with the fennel wedges underneath and rub the paste all over the skin.
3. Roast for 1 hour 30 minutes to 1 hour 45 minutes, covering with foil if it darkens too quickly, until the thigh and breast reach 75°C.
4. Rest for 30 minutes, then carve and serve with the roasted fennel.

4. Rolled Turkey Breast with Herby Stuffing

A butterflied breast rolled around a vibrant herb, garlic and lemon stuffing carves into beautiful spirals. It is perfect for anyone who only eats white meat.

Servings: 6 · Total time: 2 hours, plus resting

Ingredients

• 1 x 1.8kg boneless turkey breast, skin on, butterflied
• 100g fresh breadcrumbs
• Large bunch fresh parsley, chopped
• 1 tbsp chopped fresh rosemary
• 2 garlic cloves, crushed
• Zest of 1 lemon
• 3 tbsp olive oil
• 1 egg, beaten
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 190°C (170°C fan), gas mark 5. Mix the breadcrumbs, herbs, garlic, lemon zest, 2 tbsp oil and the egg and season.
2. Flatten the turkey to an even thickness, spread with the stuffing, roll up tightly and tie with string at 3cm intervals.
3. Rub with the remaining oil and seasoning and roast for 1 hour 20 minutes, covering with foil if needed, until the centre reaches 75°C.
4. Rest for 20 minutes before slicing.

5. Roast Turkey Legs with Cranberry Glaze

Turkey legs are juicy, rich and great value, and a sticky cranberry glaze makes them Christmas-worthy. They are slow-roasted until tender.

Servings: 4–6 · Total time: 2 hours 30 minutes

Ingredients

• 2 turkey legs (about 1.2kg each)
• 2 red onions, cut into wedges
• 300ml chicken stock
• 4 tbsp cranberry sauce
• Zest and juice of 1 orange
• 1 tbsp runny honey
• Olive oil
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 180°C (160°C fan), gas mark 4. Season the legs, rub with oil and place on the onions in a roasting tin with the stock.
2. Cover with foil and roast for 1 hour 45 minutes.
3. Mix the cranberry sauce, orange and honey, brush over the legs and roast uncovered for 25 minutes, brushing again halfway, until sticky and the meat by the bone reaches 75°C.
4. Rest for 10 minutes before carving.

6. Turkey Wellington with Chestnuts

Turkey breast wrapped in a chestnut and mushroom layer and golden pastry is a showstopper that is easy to slice. Build it a day ahead and bake when needed.

Servings: 6 · Total time: 2 hours, plus chilling

Ingredients

• 1 x 1kg skinless turkey breast fillet
• Olive oil
• 250g chestnut mushrooms, finely chopped
• 150g cooked peeled chestnuts, finely chopped
• 1 tbsp chopped fresh thyme
• 1 garlic clove, crushed
• 500g block puff pastry
• 1 egg, beaten
• Salt and freshly ground black pepper

Instructions

1. Season the turkey and brown all over in a little oil for 5 minutes. Cool.
2. Fry the mushrooms, chestnuts, thyme and garlic in a little oil over a high heat for 10 minutes until dry. Season and cool.
3. Roll out the pastry, spread the mushroom mixture over the centre, add the turkey, wrap and seal with egg. Chill for 30 minutes or overnight.
4. Preheat the oven to 200°C (180°C fan), gas mark 6. Brush with egg and bake for 55 minutes to 1 hour until golden and the centre of the turkey reaches 75°C. Rest for 10 minutes before slicing.

7. Turkey Breast Wrapped in Turkey Bacon with Sage

Sage leaves tucked under a jacket of turkey bacon keep the breast moist and perfumed as it roasts. It is a simple, elegant option for a smaller Christmas.

Servings: 6 · Total time: 1 hour 45 minutes, plus resting

Ingredients

• 1 x 1.5kg boneless turkey breast joint
• 12 fresh sage leaves
• 10 slices turkey bacon
• 25g butter, softened
• 1 onion, sliced
• 150ml chicken stock
• Freshly ground black pepper

Instructions

1. Preheat the oven to 190°C (170°C fan), gas mark 5. Rub the turkey with butter and pepper and lay the sage leaves over it.
2. Wrap the turkey bacon around the joint, overlapping slightly, and tie with string.
3. Sit on the onion in a roasting tin with the stock and roast for 1 hour 15 minutes until the centre reaches 75°C.
4. Rest for 15 minutes, then slice thickly.

8. Harissa-Roasted Turkey Thighs

Boneless thighs coated in harissa, honey and lemon roast quickly and stay incredibly juicy. Serve with yoghurt and herbs for a vibrant alternative Christmas lunch.

Servings: 4 · Total time: 1 hour, plus marinating

Ingredients

• 1kg boneless turkey thighs, skin on
• 3 tbsp rose harissa
• 1 tbsp runny honey
• Zest and juice of 1 lemon
• 2 tbsp olive oil
• 150g Greek yoghurt
• Small bunch fresh coriander, chopped
• Salt

Instructions

1. Mix the harissa, honey, lemon zest and juice and oil. Coat the turkey and marinate in the fridge for at least 1 hour.
2. Preheat the oven to 200°C (180°C fan), gas mark 6. Lay the thighs skin-side up in a roasting tin and season with salt.
3. Roast for 35–40 minutes until sticky and the thickest piece reaches 75°C.
4. Rest for 5 minutes, slice and serve with yoghurt and coriander.

9. Lemon and Rosemary Turkey Traybake

Turkey breast, potatoes and onions roasted together in one tray make a complete Christmas dinner for a small household. Everything cooks in about an hour.

Servings: 4 · Total time: 1 hour 10 minutes

Ingredients

• 800g turkey breast, cut into large chunks
• 800g baby potatoes, halved
• 2 red onions, cut into wedges
• 1 lemon, cut into wedges
• 4 garlic cloves, bashed
• 3 sprigs fresh rosemary
• 4 tbsp olive oil
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Toss the potatoes, onions, lemon and garlic in 3 tbsp oil and seasoning and roast for 30 minutes.
2. Toss the turkey with the remaining oil, rosemary and seasoning, add to the tray and roast for 20–25 minutes until golden and the turkey reaches 75°C.
3. Squeeze over the roasted lemon and serve.

10. Turkey Giblet Gravy

Simmering the giblets while the turkey roasts gives a deeply flavoured stock for the best gravy. Finish it in the roasting tin with all the sticky juices.

Servings: 10 · Total time: 1 hour 45 minutes

Ingredients

• Giblets and neck from 1 turkey (liver removed)
• 1 onion, halved
• 1 carrot, halved
• 1 celery stick
• 2 bay leaves
• 1.5 litres water
• 3 tbsp plain flour
• 1 tbsp cranberry sauce
• Salt and freshly ground black pepper

Instructions

1. Simmer the giblets, neck, vegetables and bay in the water for 1 hour 30 minutes. Strain to give about 1 litre of stock.
2. Spoon most of the fat from the turkey tin, set it over the hob and stir in the flour.
3. Gradually whisk in the stock, add the cranberry sauce and simmer for 5 minutes. Strain, season and serve piping hot.