Jamie Oliver Christmas Turkey with Butter Under the Skin Recipe
Jamie Oliver’s Christmas Turkey with Butter Under the Skin is a method where an herb and garlic butter is spread under the turkey skin, infusing the meat with flavor and keeping it juicy as it roasts. By using this technique, the butter melts into the turkey as it cooks, creating a tender, flavorful bird with crispy, golden skin.
- Prep Time: 20
- Cook Time: 180
- Total Time: 3 hours 20 minutes
- Yield: 8 1x
- Category: Main Course
- Method: Roasting
- Cuisine: British
Ingredients
- 1 Whole Turkey (10–12 pounds), thawed: The centerpiece of the meal.
- 200g Unsalted Butter (softened): Adds richness and moisture.
- 3 Cloves Garlic (minced): Adds a savory, aromatic flavor.
- Zest of 1 Lemon: Brightens and balances the richness of the butter.
- 1 tbsp Fresh Rosemary (chopped): Adds an earthy, fragrant note.
- 1 tbsp Fresh Thyme Leaves: Complements the turkey with a subtle herbal taste.
- 1 tbsp Fresh Parsley (chopped): Adds freshness and color.
- Salt and Pepper (to taste): Enhances the flavor of the turkey.
- 1 Large Onion (quartered): For additional flavor in the roasting pan.
- 1 Lemon (halved): Adds aromatic citrus notes.
- 2–3 Sprigs of Fresh Rosemary and Thyme: For aromatics inside the cavity.
- 1 cup Chicken Broth or White Wine: To keep the roasting pan moist.
Instructions
Step 1. Preheat the Oven
Preheat your oven to 350°F (180°C).
Step 2. Prepare the Herb Butter
In a small bowl, combine the softened butter, minced garlic, lemon zest, chopped rosemary, thyme, parsley, salt, and pepper. Mix until well combined.
Step 3. Prepare the Turkey
Pat the turkey dry with paper towels, removing any excess moisture from the skin. Gently loosen the skin over the turkey breast and thighs by sliding your fingers under it, being careful not to tear it.
Step 4. Spread the Butter Under the Skin
Using a spatula or your fingers, spread the herb butter evenly under the skin over the breast and thighs. Massage the butter gently so that it spreads evenly. Rub any remaining butter on the outside of the turkey skin for extra flavor and crispiness.
Step 5. Season the Turkey Cavity
Season the inside of the turkey cavity with salt and pepper. Place the lemon halves, onion quarters, and sprigs of rosemary and thyme inside the cavity. This will add extra aroma and flavor as the turkey roasts.
Step 6. Place in Roasting Pan
Place the turkey on a roasting rack in a large roasting pan. Pour the chicken broth or white wine into the bottom of the pan to keep it moist while cooking. Tie the legs together with the kitchen string to help the turkey cook evenly.
Step 7. Roast the Turkey
Roast the turkey in the preheated oven, basting occasionally with the pan juices. Allow 13-15 minutes of cooking time per pound, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
Step 8. Rest the Turkey
Once cooked, remove the turkey from the oven and tent it with aluminum foil. Let it rest for 20-30 minutes before carving, allowing the juices to redistribute for moist, tender meat.