10 Mary Berry Turkey Recipes for Christmas Day

Turkey is still the bird most of us picture on Christmas Day, but there is more than one way to cook it well. These ten recipes, inspired by Mary Berry’s sensible, no-fuss approach, range from a traditional whole roast to a quick butterflied bird, stuffed breast joints, a turkey Wellington and smaller dishes for a quieter day.

Every recipe gives clear cooking times and a thermometer check, so the meat is safely cooked yet still juicy. You will also find a rich giblet gravy to finish the plate, and plenty of ideas for families who prefer white meat, dark meat or a smaller joint.

1. Classic Roast Turkey with Sage and Onion Butter

Softened onion and fresh sage are beaten into butter and spread under the skin, giving the flavour of a traditional stuffing right through the meat. It is the dependable whole bird for a big Christmas table.

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
• 1 small onion, very finely chopped
• 3 tbsp chopped fresh sage
• 1 lemon, halved
• 2 onions, thickly sliced
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 190°C (170°C fan), gas mark 5. Soften the chopped onion in 25g of the butter for 5 minutes, cool, then beat into the remaining butter with the sage and plenty of seasoning.
2. Loosen the skin over the breast and spread most of the butter underneath; rub the rest over the legs. Put the lemon halves inside the cavity.
3. Sit the turkey on the sliced onions in a large roasting tin and cover loosely with foil. Roast for about 4 hours (about 40 minutes per kg), basting every hour.
4. Remove the foil for the last 45 minutes to crisp the skin. The turkey is ready when the thickest part of the thigh reaches 75°C on a thermometer and the juices run clear.
5. Rest under foil and a tea towel for at least 45 minutes before carving.

2. Turkey Crown with Lemon and Thyme Butter

A crown is just the breast on the bone, so it is quicker to cook and very easy to carve. Lemon and thyme butter keeps the white meat moist and fragrant.

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

Ingredients

• 1 x 2.5kg turkey crown, at room temperature for 30 minutes
• 75g butter, softened
• Finely grated zest of 1 lemon
• 1 tbsp fresh thyme leaves
• 1 garlic clove, crushed
• 1 onion, sliced
• 150ml chicken stock
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 190°C (170°C fan), gas mark 5. Mix the butter, lemon zest, thyme, garlic and seasoning.
2. Ease the skin away from the breast meat and spread the butter underneath and over the top.
3. Put the onion and stock in a roasting tin, sit the crown on top and cover loosely with foil. Roast for about 1 hour 30 minutes (about 35 minutes per kg).
4. Remove the foil for the final 30 minutes so the skin turns golden. Check the thickest part of the breast reaches 75°C.
5. Rest under foil for 30 minutes, then carve into slices.

3. Butterflied Turkey with Garlic and Rosemary

Removing the backbone and flattening the bird means it cooks in roughly half the time of a traditional roast. The skin browns evenly all over, and the oven is free sooner for the potatoes.

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

Ingredients

• 1 x 5kg turkey, butterflied (ask your butcher to remove the backbone)
• 100g butter, softened
• 4 garlic cloves, crushed, plus 1 whole bulb, cloves separated
• 2 tbsp chopped fresh rosemary
• 2 tbsp olive oil
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Lay the turkey skin-side up in a very large shallow roasting tin and press down firmly on the breastbone to flatten.
2. Mix the butter with the crushed garlic, rosemary and seasoning. Spread under and over the skin, then drizzle with the oil.
3. Scatter the whole garlic cloves around the bird and roast for 1 hour 30 minutes to 1 hour 45 minutes, covering with foil if it browns too quickly.
4. Check the thickest part of the thigh and breast with a thermometer; both must reach 75°C.
5. Rest under foil for 30 minutes, then carve and serve with the soft roasted garlic.

4. Turkey Breast Joint Stuffed with Apricot and Pistachio

Sweet apricots and green pistachios make a jewelled stuffing that looks lovely when the joint is sliced. A boneless breast is ideal for anyone who only enjoys white meat.

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

Ingredients

• 1 x 1.8kg boneless turkey breast joint, butterflied
• 25g butter
• 1 onion, finely chopped
• 75g fresh white breadcrumbs
• 75g ready-to-eat dried apricots, chopped
• 40g shelled pistachios, roughly chopped
• 1 tbsp chopped fresh thyme
• Finely grated zest of 1 lemon
• 1 egg, beaten
• 1 tbsp olive oil
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 190°C (170°C fan), gas mark 5. Soften the onion in the butter for 8 minutes, then cool.
2. Mix the onion with the breadcrumbs, apricots, pistachios, thyme, lemon zest and egg. Season well.
3. Flatten the turkey breast between sheets of cling film to an even 3cm thickness. Spread with the stuffing, roll up tightly and tie with kitchen string at 3cm intervals.
4. Place in a roasting tin, rub with oil and season. Cover with foil and roast for 1 hour 20 minutes, removing the foil for the final 20 minutes.
5. Check the centre of the stuffing and meat reaches 75°C. Rest for 20 minutes before slicing into rounds.

5. Roast Turkey Legs with Orange and Cranberry Glaze

Turkey legs have richer, more tender meat than the breast and are wonderfully good value. A sticky orange and cranberry glaze makes them festive enough for the main event.

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

Ingredients

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

Instructions

1. Preheat the oven to 180°C (160°C fan), gas mark 4. Rub the turkey legs with oil and season well.
2. Lay the onion wedges in a roasting tin, place the legs on top and pour in the stock. Cover tightly with foil and roast for 1 hour 45 minutes until tender.
3. Warm the cranberry sauce, orange zest and juice and honey in a small pan until smooth.
4. Remove the foil, brush the legs generously with the glaze and return to the oven, uncovered, for 20–25 minutes, brushing again halfway, until sticky and dark golden.
5. Check the meat near the bone reaches 75°C. Rest for 10 minutes, then carve the meat from the bone and serve with the onions and tin juices.

6. Turkey Wellington with Mushroom Duxelles

Wrapping a turkey breast in mushrooms and golden pastry turns it into a real showpiece that is easy to slice. It can be assembled the day before and baked when needed.

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

Ingredients

• 1 x 1kg skinless turkey breast fillet
• 1 tbsp olive oil
• 25g butter
• 2 shallots, finely chopped
• 400g chestnut mushrooms, finely chopped
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh parsley
• 6 slices turkey bacon
• 500g block puff pastry
• Plain flour, for dusting
• 1 egg, beaten
• Salt and freshly ground black pepper

Instructions

1. Season the turkey and brown it all over in the hot oil in a frying pan for 5 minutes. Set aside to cool.
2. Melt the butter in the pan, add the shallots and mushrooms and cook over a high heat for 10–15 minutes until completely dry. Stir in the herbs, season and cool.
3. Lay the turkey bacon on a sheet of cling film, spread the mushroom mixture over it, place the turkey on top and roll tightly. Chill for 30 minutes.
4. Roll out the pastry on a floured surface, unwrap the turkey and wrap it in the pastry, sealing the edges with egg. Place seam-side down on a lined baking tray, decorate with pastry trimmings and chill for 20 minutes or overnight.
5. Preheat the oven to 200°C (180°C fan), gas mark 6. Brush with egg and bake for 50 minutes to 1 hour until deep golden and the centre of the turkey reaches 75°C. Cover loosely with foil if browning too quickly.
6. Rest for 10 minutes, then cut into thick slices.

7. Spiced Honey-Roast Turkey Thighs with Shallots

Boneless turkey thighs stay beautifully juicy and soak up a warm glaze of honey, cinnamon and orange. This is a relaxed Christmas Day option for a smaller household.

Servings: 4 · Total time: 1 hour 15 minutes

Ingredients

• 1kg turkey thigh fillets, skin on
• 12 shallots, peeled and halved
• 2 tbsp olive oil
• 3 tbsp runny honey
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• Finely grated zest and juice of 1 orange
• 4 sprigs fresh thyme
• Salt and freshly ground black pepper

Instructions

1. Mix the honey, cinnamon, allspice, orange zest and juice with plenty of seasoning. Coat the turkey in half the mixture and marinate in the fridge for at least 1 hour, or overnight.
2. Preheat the oven to 200°C (180°C fan), gas mark 6. Toss the shallots in the oil in a roasting tin and roast for 10 minutes.
3. Add the turkey, skin-side up, and the thyme, and roast for 35–40 minutes, brushing with the remaining glaze twice, until the skin is sticky and dark golden.
4. Check the thickest piece reaches 75°C. Rest for 5 minutes, then slice and serve with the shallots and pan juices.

8. Turkey Escalopes with Lemon and Parsley Crumb

Thin turkey escalopes coated in a lemony crumb cook in minutes, which suits a small Christmas lunch or anyone short on oven space. They are crisp, light and lovely with a simple salad or buttered sprouts.

Servings: 4 · Total time: 30 minutes

Ingredients

• 4 turkey breast steaks (about 150g each)
• 50g plain flour
• 2 eggs, beaten
• 100g panko or fresh white breadcrumbs
• Finely grated zest of 1 lemon, plus wedges to serve
• 2 tbsp chopped fresh parsley
• 25g finely grated Parmesan
• 4 tbsp sunflower oil
• Salt and freshly ground black pepper

Instructions

1. Place the turkey steaks between sheets of cling film and bash with a rolling pin to an even 5mm thickness.
2. Put the seasoned flour, beaten eggs and a mixture of breadcrumbs, lemon zest, parsley and Parmesan into three shallow dishes.
3. Dip each escalope in flour, then egg, then the crumb mixture, pressing it on firmly.
4. Heat half the oil in a large frying pan over a medium heat and fry two escalopes for 3–4 minutes on each side until golden and cooked through to 75°C. Keep warm while you cook the rest in the remaining oil.
5. Serve straight away with lemon wedges.

9. Pot-Roast Turkey Breast with Leeks and Tarragon

Cooking the breast gently in a covered pot with leeks and stock keeps it exceptionally moist, and the cooking liquid becomes a silky creamy sauce. Everything is made in one dish, which means fewer pans to wash.

Servings: 6 · Total time: 1 hour 45 minutes

Ingredients

• 1 x 1.5kg boneless turkey breast joint, skin on
• 1 tbsp olive oil
• 25g butter
• 3 leeks, trimmed and sliced
• 2 garlic cloves, crushed
• 300ml chicken stock
• 150ml double cream
• 2 tbsp chopped fresh tarragon
• 1 tsp cornflour mixed with 1 tbsp water
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 180°C (160°C fan), gas mark 4. Season the turkey and brown it on all sides in the oil in a large flameproof casserole. Lift out.
2. Add the butter and leeks to the casserole and cook gently for 5 minutes, then stir in the garlic.
3. Return the turkey, pour in the stock, cover and cook in the oven for 1 hour 15 minutes, until the centre of the joint reaches 75°C.
4. Lift the turkey onto a board and rest under foil for 15 minutes. Place the casserole on the hob, stir in the cream and cornflour mixture and simmer for 3 minutes until thickened. Add the tarragon and season.
5. Slice the turkey and serve with the leeks and sauce.

10. Rich Turkey Giblet Gravy

The bag of giblets that comes with the turkey makes the most flavourful gravy of all. Make the stock while the bird roasts, then finish it with the tin juices.

Servings: 8–10 (about 1 litre) · Total time: 2 hours

Ingredients

• Giblets and neck from 1 turkey (liver removed)
• 1 onion, halved
• 1 carrot, halved
• 1 celery stick, halved
• 1 bay leaf
• 6 black peppercorns
• 1.5 litres water
• 3 tbsp plain flour
• 1 tbsp redcurrant jelly
• Salt and freshly ground black pepper

Instructions

1. Put the neck and giblets, onion, carrot, celery, bay leaf and peppercorns in a large pan with the water. Bring to the boil, skim, then simmer gently for 1 hour 30 minutes. Strain; you should have about 1 litre of stock.
2. When the turkey is resting, spoon off most of the fat from the roasting tin, leaving about 3 tbsp with the juices.
3. Set the tin over the hob, stir in the flour and cook for 1 minute, scraping up the browned bits.
4. Gradually whisk in the giblet stock and bring to the boil. Add the redcurrant jelly and simmer for 5 minutes, then strain into a warm jug and season to taste. Serve piping hot.