Mary Berry's Christmas roast turkey
- Prepare
- less than 30 mins
- Cook
- over 2 hours
- Serve
- Serves 12–15
Mary Berry's perfect Christmas turkey recipe is stuffed with herbs and onions makes the perfect centrepiece for a traditional Christmas. The butter and lemon slices under the skin baste the turkey and help keep it from drying out during its roast. Always rest the bird for at least half an hour to ensure you're eating it at its juiciest.
Method
Preheat the oven to 180C/160C Fan/Gas 4.
Loosen the skin over the breast of the turkey by slipping your fingers between the flesh and skin at the neck end, leaving the skin attached at the cavity end. Spread two-thirds of the softened butter over the top of the breast under the skin, holding the skin up. Slip the lemon slices and thyme sprigs under the skin.
Fill the body cavity with the onion halves and herbs, including the onion skins and top and tail of the sliced lemon.
Tie the legs with cooking string to give a neat shape. Tuck the wings under the back of the bird.
Lightly grease the skin of the turkey with the remaining butter and season with a little salt. Sit the turkey on a rack in a large roasting tin.
Cook the turkey in the oven for about 2–2¼ hours until golden brown, basting from time to time. Cover the bird with kitchen foil if it is getting too brown.
Check it is cooked by using a meat thermometer – pierce the thickest part of the leg, between the drumstick and the thigh, and the thermometer should read 65–70C. Alternatively, if you do not have a thermometer, pierce the thickest part of the leg with a small, sharp knife. If the juices run clear with no traces of pink, then the turkey is done. If they are still tinged with pink, then roast for a little longer.
Cover the turkey with kitchen foil and lots of tea towels and leave to rest for 1½ hours. If desired, turn back the foil and drain any surplus juices from the tin into a jug to make gravy.
Carve the turkey into thin slices and serve.
Recipe tips
Cooking times for turkeys vary significantly depending on how a turkey has been reared and its breed. A top-quality free-range turkey serving 12 people can take as little as 2¼ hours (as specified by Mary in this recipe), whereas a heavier breasted turkey weighing the same might be as much as 3½ hours. It’s best to check the guidelines on the pack, supplier’s website or ask your butcher. Alternatively, invest in a digital food thermometer (the internal temperature at the thickest part of the meat should reach 70C). Be aware that adding stuffing to the neck of the bird will also increase the cooking time.
You can prepare the turkey up to 12 hours ahead of cooking. Follow the recipe up until the turkey is in the roasting tin then cover and chill in the fridge until ready to roast.
How long does it take to defrost a turkey?
It will take around 48 hours to defrost a whole turkey in the fridge, but this will vary according to the weight, so check the packaging. If there are no guidelines on the packaging, aim to defrost for 10 –12 hours per kg. You may see instructions about defrosting in a cool room, but this is not recommended by the Food Standards Agency as it can lead to food safety issues. Ideally, keep the turkey in its original packaging and put in a tray or roasting tin at the bottom of your fridge. The tray will catch any drips. If your fridge is bursting with other Christmas goodies, see if any of your guests can ‘host’ your turkey until Christmas morning.
Do you put water in the bottom of a roasting pan for turkey?
If you are cooking your turkey on a rack inside a roasting tin, it can be helpful to add water or stock to the tin to stop the juices burning. If your turkey is sitting directly on the base of the tin, this isn’t necessary.
What is the best temperature to cook a turkey?
Turkey cooks well in a preheated oven at 180C/160C Fan/Gas 4. Fan ovens are more efficient at maintaining even temperatures, so they typically cook at lower temperatures. If you are roasting lots of vegetables in the oven at the same time, the oven temperature will fluctuate and could extend your turkey cooking time.
Should a turkey be covered or uncovered when roasting?
If the turkey breast is well protected (such as with a thick layer of butter, slices of lemon or orange) it can cook without covering. Use foil to cover if it begins to overbrown. If you have topped your turkey breast with rashers of bacon, it is best to cover with non-stick baking paper and foil or the bacon will burn. Remove the covering for the last 30 minutes or so, to allow the bacon to crisp up.
Can you cook turkey the day before?
If you know that your oven is going to be working flat out on Christmas Day and space is at a premium, you could consider cooking the turkey the day before. Roast according to the recipe then leave to rest and cool, uncovered, for around an hour. Carve the turkey and place the slices in a large shallow ovenproof dish. Cover and chill overnight. Make the gravy, cool and cover and chill.
Roughly an hour before serving, drizzle the turkey with a little gravy or turkey stock (or chicken stock), then cover tightly in foil and reheat in the oven at around 180C/160C Fan/Gas 4 for around 45 minutes, or until piping hot throughout. You need to turn the slices over halfway through, depending on how much you are reheating.
Alternatively, you could reheat the turkey with some gravy or stock to help keep it moist, in the microwave. This is best done in batches on a covered microwavable plate, turning regularly. Turkey can also be reheated on a covered heatproof plate above a pan of simmering water, or in a steamer.
