Mary Berry’s Christmas Turkey is a beautifully roasted bird that’s both flavorful and juicy, perfect for holiday gatherings. This traditional recipe uses a simple herb butter and flavorful stuffing to ensure the turkey stays moist and delicious. Mary Berry’s method guarantees a golden, crisp skin with tender, perfectly cooked meat, making it an impressive centerpiece for your Christmas dinner.
What Is Mary Berry’s Christmas Turkey?
Mary Berry’s Christmas Turkey is a classic roast turkey recipe featuring an herb butter rub, flavorful stuffing, and an even cooking technique. The turkey is roasted until golden brown with a crisp skin and is traditionally served with classic sides like roast potatoes, Brussels sprouts, and gravy.
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Why You Should Try This Recipe
- Perfect for the Holidays – A classic main dish for Christmas dinner.
- Juicy and Flavorful – The herb butter keeps the meat moist and adds great flavor.
- Simple yet Elegant – A traditional recipe that delivers impressive results.
- Great for Entertaining – Perfect for serving a crowd.
- Pairs Well with Traditional Sides – Complement classic holiday sides beautifully.
Ingredients Needed to Make Mary Berry’s Christmas Turkey
Here’s what you’ll need for this classic Christmas turkey:
For the turkey
- Whole Turkey (10-12 lbs) – Ensure it’s thawed if frozen.
- Butter (½ cup, softened) – Used to keep the turkey moist and flavorful.
- Fresh Herbs (2 tbsp, chopped) – A mix of rosemary, thyme, and sage for the herb butter.
- Salt and Pepper (to taste) – Essential for seasoning.
- Olive Oil (1-2 tbsp) – Helps the skin crisp up.
For the Stuffing
- Sausage Meat (½ lb) – Adds flavor and richness.
- Breadcrumbs (1 cup) – For texture in the stuffing.
- Onion (1 small, finely chopped) – Adds sweetness and flavor.
- Fresh Herbs (1 tbsp, chopped) – Sage and thyme work well.
- Apple (1, peeled and chopped) – Adds a slight sweetness and moisture.
- Salt and Pepper (to taste) – Seasoning for the stuffing.
For the Gravy
- Pan Drippings (from the roasted turkey) – For a rich, flavorful gravy.
- All-Purpose Flour (2 tbsp) – To thicken the gravy.
- Chicken or Turkey Stock (2 cups) – To add depth to the gravy.
Instructions to Make Mary Berry’s Christmas Turkey
Prepare the Turkey and Herb Butter
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Make the Herb Butter: In a small bowl, mix the softened butter with chopped herbs, salt, and pepper. This herb butter will be rubbed under the skin of the turkey for flavor and moisture.
- Prepare the Turkey: Pat the turkey dry with paper towels. Gently loosen the skin on the turkey breast with your hands and spread half of the herb butter under the skin. Rub the remaining butter over the outside of the turkey.
- Season and Oil: Drizzle olive oil over the turkey and season generously with salt and pepper.
Make the Stuffing
- Prepare the Stuffing: In a mixing bowl, combine the sausage meat, breadcrumbs, chopped onion, herbs, apple, salt, and pepper. Mix well.
- Stuff the Turkey: Place the stuffing in the neck cavity of the turkey, then tuck the skin flap underneath and secure it with kitchen string. Do not overstuff the main cavity to allow even cooking.
Roast the Turkey
- Truss the Turkey: Tie the legs together with kitchen string and tuck the wings under the body.
- Place in Roasting Pan: Place the turkey in a roasting pan, breast side up.
- Roast Turkey: Roast the turkey in the preheated oven for 2.5-3 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and thigh. Baste the turkey every 30 minutes with the pan juices to keep it moist.
- Rest the Turkey: Once fully cooked, remove the turkey from the oven and let it rest for at least 20-30 minutes before carving. This helps retain juices for a tender turkey.
Make the Gravy
- Prepare the Gravy: Place the roasting pan on the stovetop over medium heat. Sprinkle the flour over the drippings and whisk until smooth.
- Add Stock: Gradually add the chicken or turkey stock, whisking constantly to prevent lumps. Simmer until the gravy thickens, then season with salt and pepper to taste.
What Goes Well with Mary Berry’s Christmas Turkey
- Roast Potatoes – Crispy potatoes are a classic side dish.
- Brussels Sprouts – Roasted or sautéed, they pair perfectly with turkey.
- Cranberry Sauce – A tart, sweet complement to the savory turkey.
- Stuffing – Additional stuffing baked separately is always welcome.
- Green Beans – Adds color and freshness to the plate.
- Dinner Rolls – Ideal for scooping up gravy and turkey.
Expert Tips for Making the Best Christmas Turkey
- Use a Meat Thermometer – Checking the temperature is the best way to ensure the turkey is perfectly cooked.
- Baste Regularly – Basting every 30 minutes helps keep the turkey moist and enhances the flavor.
- Don’t Overstuff – Stuffing the turkey too tightly can lead to uneven cooking.
- Let It Rest – Resting the turkey before carving allows the juices to redistribute, resulting in tender slices.
- Add Aromatics – Place halved lemons, onions, or fresh herbs in the cavity for extra flavor.
Easy Variations of Mary Berry’s Christmas Turkey
- Add Citrus – Rub the turkey with lemon or orange zest for a citrusy aroma.
- Garlic Butter Turkey – Add minced garlic to the herb butter for a garlicky twist.
- Spiced Herb Rub – Add paprika, cumin, or chili powder to the butter for a hint of spice.
- Maple Glaze – Brush the turkey with maple syrup and mustard glaze for a sweet finish.
- Bacon-Wrapped Turkey – Drape slices of bacon over the turkey breast to add flavor and moisture.
Best Practices to Store Mary Berry’s Christmas Turkey
- Refrigerate Leftovers – Store in an airtight container in the fridge for up to 3 days.
- Freeze for Later – Slice and freeze turkey in freezer-safe bags for up to 3 months. Thaw in the refrigerator overnight before reheating.
Best Practices to Reheat Mary Berry’s Christmas Turkey
- Oven Method – Cover turkey slices with foil and reheat in a 300°F (150°C) oven until warmed through.
- Microwave Option – For a quick option, reheat in the microwave, covered with a damp paper towel to retain moisture.
How Can I Make Mary Berry’s Christmas Turkey Healthier?
- Use Olive Oil Instead of Butter – Substitute some of the butter with olive oil for a lighter option.
- Reduce Salt – Use unsalted butter and reduce added salt if preferred.
- Increase Vegetables – Add more carrots, celery, and onions to the roasting pan for additional flavor and nutrients.
- Trim Skin Before Serving – Removing the skin can help reduce fat and calories.
FAQs
How do I keep the turkey breast moist while roasting?
To keep the turkey breast moist, spread herb butter under the skin and baste the turkey every 30 minutes with pan drippings. Cooking the turkey breast side down for the first hour, then flipping it breast side up for the remaining time, also helps keep the breast juicy.
Can I prepare Mary Berry’s Christmas turkey the night before?
Yes, you can prepare the turkey the night before by seasoning it, applying the herb butter, and making the stuffing. Cover and refrigerate the turkey overnight. Take it out 1-2 hours before roasting to bring it to room temperature for even cooking.
What temperature should the turkey be when it’s done?
The internal temperature of the turkey should reach 165°F (74°C) in the thickest part of the breast and thigh to ensure it’s fully cooked and safe to eat. Use a meat thermometer to check the temperature for best results.
Can I use the pan drippings to make gravy?
Yes, pan drippings are ideal for making a flavorful gravy. Once the turkey is done, remove it from the roasting pan and use the drippings to create a rich gravy by whisking in flour and adding chicken or turkey stock.
Nutrition Value (per serving)
- Calories: 400
- Fat: 20g
- Carbohydrates: 5g
- Protein: 50g
- Fiber: 1g
FAQs
How do I keep the turkey breast moist while roasting?
To keep the turkey breast moist, spread herb butter under the skin and baste the turkey every 30 minutes with pan drippings. Cooking the turkey breast side down for the first hour, then flipping it breast side up for the remaining time, also helps keep the breast juicy.
Can I prepare Mary Berry’s Christmas turkey the night before?
Yes, you can prepare the turkey the night before by seasoning it, applying the herb butter, and making the stuffing. Cover and refrigerate the turkey overnight. Take it out 1-2 hours before roasting to bring it to room temperature for even cooking.
What temperature should the turkey be when it’s done?
The internal temperature of the turkey should reach 165°F (74°C) in the thickest part of the breast and thigh to ensure it’s fully cooked and safe to eat. Use a meat thermometer to check the temperature for best results.
Can I use the pan drippings to make gravy?
Yes, pan drippings are ideal for making a flavorful gravy. Once the turkey is done, remove it from the roasting pan and use the drippings to create a rich gravy by whisking in flour and adding chicken or turkey stock.
Final Words
Mary Berry’s Christmas Turkey is a traditional and flavorful main dish that’s perfect for holiday gatherings. With its juicy meat, herb-infused butter, and crisp, golden skin, this roast turkey is sure to impress your guests. Serve with all the classic trimmings and enjoy a delicious, festive meal that celebrates the best of the holiday season!
More By British Baking Recipes
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Mary Berry Christmas Turkey
- Prep Time: 30
- Cook Time: 180
- Total Time: 3 hours 30 minutes
- Yield: 6
- Category: Main Course
- Method: Roasting
- Cuisine: British
Description
Mary Berry’s Christmas Turkey is a classic roast turkey recipe, featuring an herb butter rub, a flavorful stuffing, and a technique for even cooking. The turkey is roasted until golden brown with a crisp skin and is traditionally served with classic sides like roast potatoes, Brussels sprouts, and gravy.
Ingredients
For the turkey
- Whole Turkey (10-12 lbs) – Ensure it’s thawed if frozen.
- Butter (½ cup, softened) – Used to keep the turkey moist and flavorful.
- Fresh Herbs (2 tbsp, chopped) – A mix of rosemary, thyme, and sage for the herb butter.
- Salt and Pepper (to taste) – Essential for seasoning.
- Olive Oil (1-2 tbsp) – Helps the skin crisp up.
For the Stuffing
- Sausage Meat (½ lb) – Adds flavor and richness.
- Breadcrumbs (1 cup) – For texture in the stuffing.
- Onion (1 small, finely chopped) – Adds sweetness and flavor.
- Fresh Herbs (1 tbsp, chopped) – Sage and thyme work well.
- Apple (1, peeled and chopped) – Adds a slight sweetness and moisture.
- Salt and Pepper (to taste) – Seasoning for the stuffing.
For the Gravy
- Pan Drippings (from the roasted turkey) – For a rich, flavorful gravy.
- All-Purpose Flour (2 tbsp) – To thicken the gravy.
- Chicken or Turkey Stock (2 cups) – To add depth to the gravy.
Instructions
Prepare the Turkey and Herb Butter
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Make the Herb Butter: In a small bowl, mix the softened butter with chopped herbs, salt, and pepper. This herb butter will be rubbed under the skin of the turkey for flavor and moisture.
- Prepare the Turkey: Pat the turkey dry with paper towels. Gently loosen the skin on the turkey breast with your hands and spread half of the herb butter under the skin. Rub the remaining butter over the outside of the turkey.
- Season and Oil: Drizzle olive oil over the turkey and season generously with salt and pepper.
Make the Stuffing
- Prepare the Stuffing: In a mixing bowl, combine the sausage meat, breadcrumbs, chopped onion, herbs, apple, salt, and pepper. Mix well.
- Stuff Turkey: Place the stuffing in the neck cavity of the turkey, then tuck the skin flap underneath and secure it with kitchen string. Do not overstuff the main cavity to allow even cooking.
Roast the Turkey
- Truss the Turkey: Tie the legs together with kitchen string and tuck the wings under the body.
- Place in Roasting Pan: Place the turkey in a roasting pan, breast side up.
- Roast Turkey: Roast the turkey in the preheated oven for 2.5-3 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and thigh. Baste the turkey every 30 minutes with the pan juices to keep it moist.
- Rest the Turkey: Once fully cooked, remove the turkey from the oven and let it rest for at least 20-30 minutes before carving. This helps retain juices for a tender turkey.
Make the Gravy
- Prepare the Gravy: Place the roasting pan on the stovetop over medium heat. Sprinkle the flour over the drippings and whisk until smooth.
- Add Stock: Gradually add the chicken or turkey stock, whisking constantly to prevent lumps. Simmer until the gravy thickens, then season with salt and pepper to taste.
