What To Know
- Brush the turkey with a glaze made from orange or lemon juice, honey, and herbs for a sweet and tangy twist.
- Choose a turkey weighing between 10-12 pounds for a small gathering or 15-18 pounds for a larger crowd.
- Roast the turkey for 15 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Christmas is a time for celebration, family, and of course, delicious food. And what could be more festive than a succulent, golden-brown turkey? If you’re looking for a foolproof recipe that will impress your guests, look no further than Jamie Oliver‘s Christmas turkey recipe.
Preparing the Turkey
1. Choose the Right Bird: Select a free-range turkey weighing between 10-12 pounds for a small gathering or 15-18 pounds for a larger crowd.
2. Prepare the Turkey: Remove the turkey from the refrigerator 1 hour before roasting. Remove the neck and giblets, and pat the bird dry with paper towels.
3. Season the Turkey: Generously season the turkey inside and out with salt and pepper. You can also add herbs such as thyme, rosemary, or sage for extra flavor.
Stuffing and Trussing
1. Prepare the Stuffing: In a large bowl, combine your desired stuffing ingredients. Jamie Oliver’s classic stuffing recipe includes breadcrumbs, onion, celery, carrots, and herbs.
2. Stuff the Turkey: Loosely fill the turkey cavity with the stuffing, leaving enough room for the bird to expand while roasting.
3. Truss the Turkey: Tie the turkey’s legs together with kitchen twine and tuck the wings under the body. This will help it cook evenly.
Roasting the Turkey
1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Roast the Turkey: Place the turkey on a roasting rack in a roasting pan. Roast for 15 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
3. Baste the Turkey: Every 30 minutes, baste the turkey with its own juices to keep it moist.
Resting the Turkey
1. Remove from the Oven: Once the turkey is cooked, remove it from the oven and let it rest for at least 30 minutes before carving. This will allow the juices to redistribute, resulting in a more tender and flavorful bird.
Carving and Serving
1. Carve the Turkey: Carve the turkey into slices and arrange them on a serving platter.
2. Serve with Sides: Accompany the turkey with traditional Christmas sides such as roasted potatoes, Brussels sprouts, and gravy.
Tips for a Perfect Christmas Turkey
- Use a meat thermometer to ensure the turkey is cooked to perfection.
- Don’t overstuff the turkey, as this will prevent it from cooking evenly.
- Baste the turkey regularly to keep it moist and flavorful.
- Let the turkey rest before carving to allow the juices to redistribute.
- If you’re short on time, you can roast the turkey in a roasting bag to reduce cleanup.
Variations and Enhancements
- Herb Butter: Spread a mixture of softened butter, herbs, and garlic under the turkey’s skin for extra flavor.
- Citrus Glaze: Brush the turkey with a glaze made from orange or lemon juice, honey, and herbs for a sweet and tangy twist.
- Stuffed Apples: Place stuffed apples inside the turkey cavity for a festive and flavorful addition.
Summary
Jamie Oliver’s Christmas turkey recipe is a culinary masterpiece that is sure to be the centerpiece of your festive feast. With its succulent meat, flavorful stuffing, and golden-brown exterior, this dish will delight your guests and create memories that will last a lifetime.
Frequently Asked Questions
Q: What size turkey should I choose?
A: Choose a turkey weighing between 10-12 pounds for a small gathering or 15-18 pounds for a larger crowd.
Q: How long should I roast the turkey?
A: Roast the turkey for 15 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Q: Why is it important to rest the turkey before carving?
A: Resting the turkey allows the juices to redistribute, resulting in a more tender and flavorful bird.
