Description

Jamie Oliver’s Roast Turkey is a traditional roasted turkey recipe seasoned with a fragrant herb butter spread under the skin, which keeps the meat moist and adds rich flavor. The turkey is roasted with fresh herbs, garlic, and a bit of lemon, creating a beautiful, golden-brown bird perfect for Christmas or Thanksgiving.

Ingredients

Scale

1 Whole Turkey (12–14 pounds), thawed: The star of the dish.
200g Unsalted Butter (softened): Adds richness and moisture.
1 Bunch Fresh Sage, Thyme, and Rosemary (chopped): Adds flavor to the butter.
Zest of 1 Lemon: Brightens the flavor.
3 Garlic Cloves (minced): Adds aromatic flavor.
Salt and Pepper: For seasoning.
1 Lemon (halved): Place inside the cavity for added flavor.
2 Carrots (chopped): Aromatic for the roasting pan.
2 Stalks Celery (chopped): Adds flavor to the roasting pan.
1 Large Onion (quartered): Adds sweetness and depth to the pan juices.
1–2 cups Chicken or Turkey Broth: Keeps the roasting pan moist and forms the base for gravy.

Instructions

Step 1. Preheat the Oven

Preheat your oven to 350°F (180°C). Position a rack in the lower third of the oven.

Step 2. Prepare the Herb Butter

In a small bowl, combine the softened butter, chopped fresh sage, thyme, rosemary, lemon zest, minced garlic, 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. Carefully loosen the skin over the turkey breast and thighs by sliding your fingers under it. Be gentle to avoid tearing the skin.

Step 4. Spread the Butter Under the Skin

Using a spoon or your fingers, spread half of the herb butter under the skin, over the breast and thighs. Massage it gently to spread it evenly. Rub the remaining herb butter over the outside of the turkey skin for extra flavor and crispiness.

Step 5. Season and Stuff the Cavity

Season the cavity of the turkey with salt and pepper. Place the lemon halves, one sprig each of rosemary, sage, and thyme, and a few garlic cloves inside the cavity. This adds flavor and keeps the turkey aromatic as it roasts.

Step 6. Arrange Aromatics in the Roasting Pan

Place the chopped carrots, celery, and onion in the bottom of the roasting pan. Position the turkey on the rack above the vegetables, breast side up. Pour 1-2 cups of chicken or turkey broth into the bottom of the pan to keep it moist and form the base for the gravy.

Step 7. Roast the Turkey

Place the turkey in the preheated oven and roast, basting occasionally with the pan juices. Allow about 13-15 minutes of cooking time per pound, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).

Step 8. Tent with Foil (Optional)

If the turkey skin begins to brown too quickly, tent it with aluminum foil for the remaining roasting time to prevent over-browning.

Step 9. Rest and Carve

Once the turkey reaches the correct internal temperature, remove it from the oven and tent loosely with foil. Let it rest for 20-30 minutes before carving. This resting period helps the juices redistribute, making the turkey moist and flavorful.