turkey

the best roast turkey christmas or any time

servings
6 - 8

method

One of the biggest challenges when cooking a turkey is the legs take longer than the breasts. The breasts dry out in the oven while you’re waiting for the legs to cook. I like to push stuffing between the turkey’s skin and breasts, increasing the thickness of the breasts so they take the same time to cook as the legs. The result? Juicy turkey all round!

Preheat the oven to maximum. Heat a saucepan until medium hot and drop in the butter, sage leaves and 6 of the pancetta or bacon strips. Peel and chop 2 garlic cloves and 1 onion. Add the garlic, celery and onion to the saucepan and fry everything gently until soft and golden brown. Take the pan off the heat, add the breadcrumbs and, while the mix is cooling down, chop the apricots roughly and stir them in. When the stuffing has cooled down, add the pork, lemon zest, nutmeg, egg and lots of salt and pepper, and mix everything together well.

Slice the remaining strips of pancetta or bacon in half and slice 1 peeled garlic clove into thin slivers. Place a rosemary sprig and a garlic sliver on one end of a halved strip of pancetta and roll it up tightly. Repeat with the other pieces of pancetta until you have 12 little rolls. Stab the thighs and drumsticks of the turkey in 6 places on each side. Push a little pancetta roll into each hole until it just peeps out. This’ll give your turkey thighs a fantastic flavor and will keep them moist while they cook.

Chop the remaining onions in half and slice the carrots thickly. Give your turkey a good wipe, inside and out, with kitchen paper, and place it on a board, with the neck end towards you. Find the edge of the skin that's covering the turkey's breasts and gently peel it back. Work your fingers and then your hand under the skin, freeing it from the meat. If you're careful you should be able to pull all the skin away from the meat, keeping it attached at the sides. Go slowly and try not to make any holes! Lift the loose skin at the neck end and spoon the stuffing between the skin and the breast, tucking the flap of skin underneath to stop anything leaking out. Pop the orange in the microwave for 30 seconds to warm it up and stuff it into the cavity. Weigh the stuffed turkey and calculate the cooking time (about 20 minutes per 500g/1lb 2oz).

Place the bird on a large roasting tray, rub it all over with olive oil and season well. Surround with the chopped carrots, onions, remaining garlic, cover with tinfoil and place in the preheated oven. Turn the heat down right away to 180°C/350°F/gas 4, and roast for the calculated time, or until the juices run clear from the thigh if you pierce with it a knife or a skewer. Remove the tinfoil for the last 45 minutes to brown the bird. Carefully lift the turkey out of the tray and rest on a board that’s covered loosely with foil for 20 minutes while you finish off the veg and gravy. Skim the surface fat from the roasting tray and add the flour and stock. Place the tray on the hob and bring to the boil on a high heat. When the gravy starts to thicken, strain it into a bowl. Carve your turkey, serve with the gravy and dig in!

• from Cook With Jamie

ingredients

• 50g/2oz butter
• a sprig of fresh sage, leaves picked
• 12 strips of pancetta or thinly sliced streaky bacon
• 1 bulb of garlic, broken into cloves
• 4 medium red onions, peeled
• 2 sticks of celery, trimmed and chopped
• a big handful of breadcrumbs
• a handful of dried apricots
• 300g/10½ oz minced pork
• zest of 1 lemon
a pinch of grated nutmeg
• 1 large free-range or organic egg
• sea salt and freshly ground black pepper
• 12 small fresh rosemary sprigs, plus a few extra
• 4–4.5kg/9–10lb turkey, preferably free-range or organic, at room temperature
• 2 carrots, peeled
• 1 large orange
• olive oil
• 2 tablespoons plain flour
• 1.1litres/2 pints chicken or vegetable stock

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1. by Sarah on Mon 02 Jan 2012 @ 23:04

This was the best turkey i have ever made! the stuffing was so tasty and the breast meat was so juicy even after 3 days! love it so much i had to write in to say. thank you so much for this, can't wait till next year to eat it again!!!!

2. by Dyn Bourret on Mon 02 Jan 2012 @ 03:41

I made this turkey for New Year's Eve and it was so good.from now on I will be in charge of cooking turkey. Thanks Jamie.

3. by Keisha on Sat 31 Dec 2011 @ 15:14

This is just the best turkey recipe. The meat was juicy and succulent and it was definitely a hit this christmas with family and friends. You did it again Jamie, you're the best!

4. by Cat Haydon on Wed 28 Dec 2011 @ 04:33

Fabulous! Cooked perfectly - the juciest, tastiest turkey I've ever had. My family loved it. Definately putting it in my recipe file as 'THE turkey recipe' :)

5. by treacle on Sun 25 Dec 2011 @ 23:53

I used this recipe today and my turkey turned out very juicy and delicious, it went down a treat. I will definitely be put the stuffing under the breast like that in future. Carved it up the way you suggested too, thank you for the recipe and tips.

6. by Chido on Sun 25 Dec 2011 @ 23:40

My turkey is 6.22kg and it did not cook in the 4.5hrs I had calculated at 180 degrees celsius. I have put it up to 200 degrees celsius. I hope it works as I have guests coming for Christmas dinner. Mine is an old stove so maybe these times are for newer models.

7. by Hayley on Sun 25 Dec 2011 @ 22:02

My very first turkey, and a real family affair prepping it - was great fun, and perfect paired with Jamie's apple & cranberry sauce and baked carrots in a bag. Many thanks and Merry Christmas from New Zealand! :0)

8. by Bea on Sun 25 Dec 2011 @ 16:38

I have tried your recipe for to day.As I do not eat pork,I substituted pork for ground almonds. It was smooshly, scrumptiously delicious. KLoved it and my family did too. Thank you for sharing and happy christmas. Love from all of us Bea

9. by Rita on Sun 25 Dec 2011 @ 16:31

Made this yesterday! Best Turkey and Stuffing I ever had! The turkey was so moist it was like butter! I used ground breakfast sausage and browned it first, also used dried corn bread for the bread crumbs. It was amazing! This will be my go to recipe from now on!

10. by Ken on Sun 25 Dec 2011 @ 13:02

YUM. Next time though, I'm going to add twice as much stuffing or more.

11. by Carl Hall on Sun 25 Dec 2011 @ 09:56

The only way is Jamie...

12. by karen on Sun 25 Dec 2011 @ 06:24

Wow!! Had this on Christmas Day i this recipe is perfect. My turkey was 6,5 kg and it cooked perfectly in 3 hours and the carving of it was a cinch. Many thanks and Happy Christmas.

13. by dave on Sun 25 Dec 2011 @ 01:00

well jamie i tried this for x mas did the job kept the bird juicy stuffing few liked i thought it sucked but over all success

14. by Erin Baker on Sat 24 Dec 2011 @ 23:37

Well, the bird is in the oven, smells great already, fingers crossed the fam likes it. Had heaps of fun preparing her- could hardly stop laughing with my hand under the skin- weirdest feeling, the kids thought it was funny as- love Christmas morning! Thanks Jamie! x (btw the pan im cooking her in is named 'Jamie' so should be fab :))

15. by melissa on Sat 24 Dec 2011 @ 18:47

sounds great only cooked for my family a few times got the hole family this christmas was really worried how to cook the turkey this sounds easy and a great recipes thankyou your great x

16. by STEVE on Sat 24 Dec 2011 @ 10:44

Did this last year and i was a hero - doing it again this year. It was the first time I had cooked Xmas dinner. Thanks Jamie.

17. by Linda Windell on Sat 24 Dec 2011 @ 08:49

Hey - I made this last year - it was really awesome - i'm doing it again this year!

18. by Trudi Gribble on Sat 24 Dec 2011 @ 08:14

Going to try this for Christmas day here in oz. I'm making the stuffing tonight and can't wait to get into making it, then of course eating it. Thanks Jamie for your brilliant easy recipes I'm sure it will turn out great. Merry Christmas to you and the family x

19. by luke curwen on Thu 22 Dec 2011 @ 02:13

i like you alot , i have been cooking since 8, anyway iam cooking the fuss and it happens to be your slice this xmas and i can hardly wait, thanxs for the turkey recipe

20. by Keri (SA) on Wed 21 Dec 2011 @ 14:18

We are planning a cold meal this year, with turkey, gammon and salt beef. Should I still do a stuffing? Can't imagine it cold?

21. by Alana on Fri 16 Dec 2011 @ 11:31

I made this for Thanksgiving a few weeks ago and everyone was obsessed!!!!!! Thank you so much for the amazing recipe. I also am not usually a fan of stuffing, but this stuffing was absolutely unreal. I could not stop eating it!!!!!! Two thumbs up.

22. by Helen on Fri 16 Dec 2011 @ 01:35

I have used this recipe at Christmas two years in a row (and again this year) because its FABULOUS. Usually do it the day before so less stress on the day and reheat the meat and its still good and moist. Not sure the cooking time is quite long enough though as it took 6 hours last year. Thankgoodness it was the day before. It was either me or the thermometer at fault lol.

23. by Denis on Thu 15 Dec 2011 @ 21:42

Can I use the same metod of stuffing for duck?

24. by Lisa Noonan on Mon 12 Dec 2011 @ 21:21

Hi guys. Can someone please let me know - the oven temp quoted above - is it for a normal oven or fan-forced??

25. by Olivia on Wed 07 Dec 2011 @ 05:48

Absolutely delicious!!!! Made it last Christmas just for my husband and me and it was worth it, we almost finished it! Very juicy and tasty!

26. by Jane Ashmore Gray on Sat 03 Dec 2011 @ 05:03

Well Jamie I was going with a recipe from Maggie Beer, however after reading all the comments I think it will be a Jamie Oliver Turkey this year. Jane

27. by jhoncarry on Fri 02 Dec 2011 @ 09:46

i found that recipe really delicious

28. by Anna on Mon 28 Nov 2011 @ 14:21

Incredible. First time I've ever cooked a roast turkey - and my American husband was so impressed he can't stop talking about it. Legend, Jamie!

29. by Megs on Sat 26 Nov 2011 @ 21:52

As an Australian, the whole Thanksgiving tradition hasn't gained the message merit I would wish for - so this year I've done it anyway and chose Jaimie's turkey as the hero. And oh what a hero it was. Never cooked a turkey before and I presented a truly magnificent golden roasted perfectly moist 5kg bird. Once again Jaimie has delivered the goods.

30. by Grant on Mon 10 Oct 2011 @ 03:53

Made this today for Canadian Thanksgiving. Amazingly succulent! Thanks Jamie!! Grant from Victoria.

31. by Vancouver Gal on Fri 07 Oct 2011 @ 22:29

Made this turkey for my boyfriend and two roommates. When you hear three grown men (two from the prairies) say "this is the better than mom's" you know you've got a winner! Thanks Jamie!

32. by Mark on Sat 21 May 2011 @ 13:53

I found a link to your recipe from <a href="http://www.christmas-crackers.com">Christmas crackers</a> .com and had a go with this last weekend. Truly a magnificent recipe and so pleased I found it. I've even ended up by your 30 minute book!

33. by Karren on Tue 19 Apr 2011 @ 11:50

We are having this for Easter in Dubai of all places..love your attitude Jamie

34. by Titut on Sun 12 Dec 2010 @ 16:21

I made roast turkey as well last Thanksgiving and post it on Nomads Cooking Recipe though I'm sure yours 10,000 % better than mine. I like the way you cook Jamie and made you as my BUZZ profile on my cooking blog' Titut

35. by happychappy on Mon 30 Nov 2009 @ 01:20

Was charged with stuffing duty at student halls christmas dinner and i used your stuffing recipe here... some people wanted another helping more than their next breath
high five

36. by Casie on Thu 26 Nov 2009 @ 09:01

Great Recipe! It was such a big success at last year's Thanksgiving. But I added too it with a McCorrmic Turkey Rub, some Rose wine, and some Bacon draped over the top. I got the idea from my mom. "The bacon keeps the turkey moist," she says. I just love the taste!

37. by Sanjiv on Thu 09 Apr 2009 @ 11:29

Hi Jamie,
Congratulation on your third daughter!
I made an amazing turkey from your recipe and a good picture as well.
I would like to share this picture with you, and or with your site.
How can I send it to you?

Kind regards
Sanjiv

38. by Daniel on Thu 12 Feb 2009 @ 01:30

Magnificent!!! Easily the best roast i have made.

39. by SANJIV KUMAR on Tue 06 Jan 2009 @ 12:04

Happy New Year to Jamie and family!
And kudos to me:-).....
Guess what? Between my last comment and my X-mass special Turkey cooking at my In-laws, I had a chance to see some video's by Jamie about this recipe. It was a great help plus it removed some mistakes I did in my first trial. Like last time I followed the same recipe from same book. Towards the end It says finish the vegetables, So I kept them separated and served next to Turkey and finished them. They were great.
But this time I followed the Video and finished the Vegetables in the sauce. So sauce was excellent.
All in all the Turkey turned out to be marvelous. My Mother-in-Law was very impress. This was the height of my cooking. I heard her on the next day, she was describing to her old sister that how great the Turkey was. She haven't had such a soft meat of turkey breast in a long -long years.
What else praises you want Jamie from a Grand mom of two who herself is great in kitchen.
Kudos to you actually!

Love
Sanjiv

40. by Andrew from NZ on Tue 06 Jan 2009 @ 07:52

Jamie, thanks so much. Never ever cooked a turkey in my life and it worked first pop! You made a hero for Christmas day and mum is pleased she doesn't need to cook the turkey anymore :-) Everyone loved the turkey, especially the stuffing. Even those who weren't that keen on stuffing and tuckey enjoyed it because it was so moist and tasty.

I even had to adapt it to suit food intolerances for several people and it still tasted great even though it is now gluten-, dairy-, grain-, and citrus-free.

Simply brilliant. Cheers bro!

41. by Vanessa Munnings on Mon 05 Jan 2009 @ 14:09

Cooked this on Christmas day and made the turkey and sweet leek pie with the leftovers (twice). I was heralded as the finest turkey chef who has ever walked this land. Both were amazing. And I don't normally like turkey. Thank you Jamie!

42. by David on Fri 02 Jan 2009 @ 06:14

hey jamie, i just wanted to thank you a lot for this recipe. My name is David, I'm from Mexico. In my family the tradition is that i cook the turkey each year because i am the one that loves cooking, the fact is that this year i did'nt knew how to cook it, but i tried this one and everybody loved it!! Now i'm known as the family cook!! thanks a lot man.. and happy holidays!!

43. by Dwaine Prevost on Thu 25 Dec 2008 @ 16:32

This recipe is amazing!! I first tried it out at Thanksgiving, and because of it's success, I have been designated the permanent holiday cook!!
I changed it around a little bit in that I use existing stuffing (butterball) and add apples, and the butter mix with bacon to it... Jamie's idea of the Sage is the key!
I also use my homemade all seasoning spice to rub down the turkey with first, I stuff it like Jamie recommends (absolutely amazing idea!) then I bacon wrap the top of the Turkey and secure with toothpicks. I also inject some Coke a Cola into the meat (about 1/2 glass to 1 whole glass depending on size) in increments when i baste it.
Jamie, your the king... Thanks for sharing this amazing recipe.... Merry Christmas to all !!!! (Dwaine from Ontario, Canada)

44. by louisa on Thu 25 Dec 2008 @ 09:57

hay Jamie!!
i am 13 and my mum and i for christmas had a turkey and did your way...it was the best so far! it tasted wonderful all thanks to you!!
from louisa xxx
p.s.MERRY CHRISTMAS!!

45. by Barend Mercey on Thu 25 Dec 2008 @ 07:19

I made the same filling as used for the turkey, to try out on a chicken before i begin at the turkey, because i was affraid to ruine christmas dinner, but i was very pleased with the result, the chicken was to small for the many mouths to feed, everybody loves the filling. Many thanks from the Netherlands.

46. by Alan on Wed 24 Dec 2008 @ 14:58

hi..

I watched the Jamie xmas show on C4 in which he mentions that you should make the stuffing the day before. Its xmas eve so I've done that. With this particular recipe - it'll be alright won't it as I'm cooking it tomorrow morning?

I'm guessing so - bit late now.

47. by Sanjiv Kumar on Tue 23 Dec 2008 @ 08:18

I tried this recipe first time on Thanks Giving from the book, it was wonderful. My friends were impressed. And news went to my mother-in-law, guess what! I have and a assignment to make same turkey for Christmas Lunch at there home. there will be 20 guest and everything is prepared by her, she is control-freak but just because she heard about my Turkey success, she is provided me the opportunity to impress her guests. I am looking forward to deliver the same results. Jamie is the best.

48. by claire on Mon 22 Dec 2008 @ 16:01

Hi to Jamie and family!
I realy need help to find a nice christmasie pork recipe! somthing sweet but not too sweet!
thanx claire!!!!!!!!

49. by Margaret on Sat 20 Dec 2008 @ 23:51

I'm 17. I found this really easy and it was a huge success.
I made it a few days ago for an early Christmas dinner. At first my dad was doubtful when he saw what i was doing with the turkey, but when it came out of the oven and he tasted it he was shocked! The breast had absorbed all the juices from the stuffing resting above it and it was unbelievably moist, the entire turkey had a wonderful flavour, color and moistness like i've never been able to achieve. BRILLIANT recipe thanks Jamie! I'm going to be making this FOREVER because everyone loves it.

50. by J on Sat 20 Dec 2008 @ 11:51

This recipe looks well nice!
The reviews are pretty darn good, so trusting its guna be a good one!
Am going to be cooking an early christmas dinner for my mates tonight before we all go home from uni, and were guna stuff ourselves silly- whoever said that students eat bad eah?!
Happy Christmas :)

51. by ilovesimple on Mon 15 Dec 2008 @ 10:20

Gonna try this one this year looks and sounds fantastic!!
Looking forward to my roasties done in some of the juices. Yummy.
Also gonna try the Marmalade roasted ham for Boxing Day.

52. by Marg on Fri 12 Dec 2008 @ 19:48

Try cooking your Christmas turkey on the bbq, it's beautiful and juicy and browns just like you see in the cook books, but best of all it frees up your oven and allows you to cook your roast potatoes among other things.
Thanks Jamie, you make cooking fun again.

53. by Yoohaina on Thu 11 Dec 2008 @ 08:57

Hi Jamie,
I tried this recipe last christmas after watching the show on telly and it was absolutely fantastic! Everyone is still talking about my Christmas dinner! My husband and I are such a big fan and I like the way you cook (there's no need measuring!). I hope you have some new and even better recipe this year!

54. by sally Ashwood on Mon 08 Dec 2008 @ 21:37

Hi There Jamie,
Last year I watched on channel 4 your xmas special, it was brillant.It was my first time cooking for Christmas day dinner and it was a storming success, thanks to your recipe, even down to craving the turkey.Is it going to be on telly again this year or where can I get it from?

Cheers mate, Merry Christmas

55. by sandi cohen on Sat 06 Dec 2008 @ 13:49

are channel 4 going to show your xmas special again? I desperately need the turkey recipe from the show, my family won't have anything else and I can't find it in your cookbooks?

Please please get them to show it again before Xmas it was such a wonderful show

56. by Julie Caddell on Tue 14 Oct 2008 @ 08:06

I just stumbled across this web site and I wondered whether you could help me!!!

I am after some inspiration... I have been challenged to create something new as a Christmas recipe to submit to my Director of Pampered Chef.

Julie

57. by joshua` on Tue 30 Sep 2008 @ 02:35

hi sir!!

im Joshua of the Philippine's!!!

im an hotel and management student of a university in our city!!!

i was wondering could u suggest a simple stuffed chicken recipie for me???

our school will be having a coronation on October 3 2008!!!

i know this message is too late!!

hehehehe!!!

but im a very great fan of yours!!

im only 18 yrs of age!!!

and some day i want to be like u!!

i wana be like jamie oliver!!

hehehehe!!!

but i know its impossible to be like you!!!

heheheh!!!

i hope u could personally read this commnt of mine!!!

tnx!!!

and also like how you cook healthy foods!!!

hehehehe!!

till then!!!

58. by Katharina on Tue 22 Jul 2008 @ 19:04

A little off topic, but I am desperately looking for a nice goose roast, as this is the traditional German Christmas dinner. Any ideas? I would be so grateful for any help!

Thank you!

Katharina*

59. by Mariah on Mon 07 Jul 2008 @ 04:02

We decided to celebrate the Solstice with a Swedish Xmas last month. Having never attempted the traditional turkey roast I was pretty nervous at the thought of it. We live in Australia so it's usually Seafood on the BBQ - this was a whole other ballgame! A friend and I searched everywhere for the best looking recipe and this seemed like the best one and it totally lived up it!!!

If you are reading this and are thinking about trying it out. DO IT NOW! It's great. The stuffing was delicious and a different take on the usual breadcrumbs. The meat was soft and moist and a massive hit with all the boys.

Many thanks to Jamie for allowing his recipe to be posted on the internet - we never would have seen it otherwise!

Cheers,
Mariah & Wendy (the chefs for the evening!)

60. by Mary Stedman on Wed 14 May 2008 @ 07:37

Hi Jamie,

I love watching your cooking program and have tried several of your recipes. They've always turned out great!

I'm after the roast chicken and vegetables you cooked for some builders. The vegetables were par boiled and roasted. I am unable to find that recipe.
Would you be able to forward that to me please.

Thank you.

Regards
Mary

61. by Lin on Mon 12 May 2008 @ 20:38

Hi Jamie

I wonder if you could tell me what the best syrup is to put in a cornflake tart ,I live in Canada now and have trouble finding the right ingredients......

And my kids so love this tart .

62. by S on Fri 22 Feb 2008 @ 14:03

to cain and jack from 11E food at OUnsdale high school wombourne :

its not blue its just the sage leaves that u can see through the skin!!! Why don't you just get a life??!

63. by Jack on Wed 20 Feb 2008 @ 14:24

jaime im 13 but im using your reipes for a project ict u rule

64. by jozes from the U S A on Sun 17 Feb 2008 @ 19:48

jamie is so lame why dont u
watch andy killarmarsh 'in the restaurant' thats a fantastic program , it shows u how to mix dishes together like paprica and other spices jst like that he better than that loser jamie,they both complain about unhealthy food but comon,at least andy isnt a fatso.Watch andy on bravo at 12:00 noon urll love it

65. by Halcyon on Sat 16 Feb 2008 @ 06:16

I am so looking for Jamie's Christmas mince pie variation done in filo pastry. Can any one help out here.

66. by TASI on Fri 08 Feb 2008 @ 19:05

Forgot to mention -- am from Australia and am visiting my daughter in London and loving it.

67. by TASI on Fri 08 Feb 2008 @ 18:19

I have just discovered this wonderful website great recipes -- i cooked this at xmas from watching the tv series -- had 20 guests-- and everyone loved it especially the vegies that went with the recipe

68. by cain and jack from 11E food at OUnsdale high school wombourne on Wed 06 Feb 2008 @ 10:00

its blue man!!!! how do you expect me to eat that and not come out with food poisoning!!!! from lane

69. by Edit on Sun 03 Feb 2008 @ 16:59

Hello!
My name is Edit,and i need your help.
I really dont like to cooking.But i see all the time your program.Can you tell me how to start,because i have family and child.I m cooking every day but not like you.With all your hart.
Thank you for your tips.
The best for you.
By Edit

70. by fred on Fri 01 Feb 2008 @ 13:42

hello adein

71. by adein on Wed 30 Jan 2008 @ 12:07

not very nice the chicken was dried out and i think every one should not go free range

72. by james DINGWALL on Sun 20 Jan 2008 @ 18:02

I decided to make this for Xmas, when my Mum comes to visit. I have to say that it was sensational and surpassed all expectations. Served it with the creamed corn and cranberry sauce. End result, colorful and delicious. Thank you!

73. by Vault Chef on Sun 20 Jan 2008 @ 07:25

I found the meat around the orange bitter. Would it be a better idea to peel the orange?

74. by Mercedes from Holland on Sat 12 Jan 2008 @ 14:22

this was also my first home made turkey, and everybody thougth i was a chef in the kitchen! i told them; no jamie had cooked for us and they all laughed.
it was a warm lovefull christmas and i love the idea that we are gone do this every jear with or 1 jear old son.

thank you

75. by atramp on Tue 08 Jan 2008 @ 20:04

Hi Jamie, that was my "1st-time-Turkey", all the family was there and because of you it was a huge success - thanks 1000 times!!!

76. by Krisztina David on Sun 06 Jan 2008 @ 20:00

Hi,
I'm Krisztina from Hungary. I'd like to say thank you Jamie. This X-mas Eve I made this fantastic turkey to my family, and I can tell that it not just sound delicious, it is extremly delicious! This was the first time that it was my turn to make something special for my Mom and Grandmom at Christmas! So I tried and it was a big success, even my Grandmom said that it was the best turkey that she has ever eaten, and you can belive me: this is a big thing! So thank you, I wish you a very happy and lucky year!
All the best, Krisztina

77. by Simona on Fri 04 Jan 2008 @ 12:31

Hi!
We cooked the turkey and it was the best one we've ever had. Thank you!

78. by Jules on Fri 04 Jan 2008 @ 07:51

hi!
i cooked my chrissie turkey using the recipe, minus the pork & pancetta. still tasted divine! thanks mate! :)

79. by Ãstvaldur on Tue 01 Jan 2008 @ 17:18

I just put the turkey in the owen and i am shure that it´s going to be good. I did change the recipe a litle,thats just me,i like to cook fusion and whith such a great cheef like you giving me these great guidelines to folow what could go wrong? Right =) p.s. You have to come visit us here on the land of ice again.

80. by bully on Tue 01 Jan 2008 @ 12:55

who's the veggie that thinks meat not cool

81. by Graeme on Mon 31 Dec 2007 @ 21:05

Jamie saw your program the other day and got a goose in for new year. However i can't find your recipe anywhere can you help???

82. by mats on Sun 30 Dec 2007 @ 18:12

Just one question from an ignorant fool; where does the stock go? Do you pour it into the roasting tray and cook it together with the bird or add it at the end when you make the gravy?

83. by dj Steefy on Sat 29 Dec 2007 @ 21:31

Whell Jamie, the turkey was excellent! My sister made it all credit to her!!!

It was lovely!

Have a good newyearseve!

Bye

84. by susancooks on Sat 29 Dec 2007 @ 05:51

THANKYOU JAMIE FOR BEING THE SMART CHEF WHO SHOWED HOW TO CARVE THE TURKEY. I SAW A SHOW ABOUT TUDOR FOOD AND AN EXPERT CARVER AND TEACHER OF SAME IN LONDON DEMO'D HOW TO. NO-ONE BELIEVED ME, SO I CAN DIRECT THEM TO YOU TO SAVE ARGUING!!! THANKYOU AGAIN. HAPPY NEW YEAR TO YOU AND YOURS AND EVERYONE. PEACE.

85. by Theo on Sat 29 Dec 2007 @ 00:12

Tried it for Christmas here in cold Canada. It was Fantastic.....best Turkey EVERRRR

86. by Jo Belsten on Thu 27 Dec 2007 @ 11:04

As a virgin Christmas Dinner chef (faced with a raw 19lb turkey - eeek!) I used this recipe and the one for your roasties too. WOW!... simple to follow - thank you :-) but absolutely gorgeous. Everyone commented on how tasty it all was and for such a big bird it was not at all dry thanks to your magigal stuffing - A BIG TAHNK YOU JAMIE! Roll on next Christmas!

87. by E Hoad on Thu 27 Dec 2007 @ 10:48

I cooked my turkey this way on Christmas Day and it was FANTASTIC!! The gravy was amazing, I will always cook it this way in future - thanks Jamie!

88. by C Haes on Thu 27 Dec 2007 @ 01:40

My husband and I made 2 turkeys this year, I made yours and my husband made a simple one for fussy people. We were up at 5.30am and it took me 2 hours to make the stuffing for your recipe, but it was sooo worth it! Everyone loved both turkey's, but the Jamie Oliver was a HUGE hit! Even the "fussy" eaters ate it and loved it! It was so moist and tasty! I also used your roast potato recipe and the potatoes were so very crunchy! My English Father-in-law could not undertsand why I simmered them in boiling water 1st, but I heard no complaints once he ate them! It was the best Christmas we have had in ages and it was all thanks to your yummy recipes!

89. by Tym on Thu 27 Dec 2007 @ 01:13

I made this yesterday for Christmas Dinner. My parents were very impressed and proud of me LOL. Best turkey I've ever had. The breast with the stuffing around it was amazing. So juicy! However the legs, and bottom parts were a little undercooked. I should have left it in the oven a little longer, but it was already over an hour past the calculated estimate, and I was worried that the breast would dry out. So not sure what I did wrong. Perhaps the temperature in my oven is off. Or maybe I shouldn't have used the rack inside the roasting pot? Or used a "roasting tray" which Jamie mentions (I don't have one).
Anyways, it was still a great dinner, and I will now roast the undercooked parts a little tonight as leftovers.

90. by Kate on Wed 26 Dec 2007 @ 20:07

I tried made the Turkey for xmas - and it was the best turkey I ever cooked, no dry bits. Everyone loved it, and it was so easy. Thanks Oliver - I went and got your cookbook...brilliant!

91. by Ira Carvalheiro on Wed 26 Dec 2007 @ 13:09

Many thanks Jamie! Your turkey recipe was a winner. It was delicious, moist and so sophisticated. It was my first time cooking Christmas dinner and everyone was soooo impressed.

92. by Caroline Quince on Tue 25 Dec 2007 @ 06:36

I have just finished 2007 Christmas lunch and have used the Roast Turkey and roast potatoes recipes which I had seen on the TV last night. The turkey was fabulous and so was the potatoes etc. The gravy was so gummy. Everyone was most impressed but not more than I was. I have not tried to cook turkey before and was very nervous. Thank you the recipe was so easy and tasted beautiful. The stuffing was so easy too.
have a lovely Christmas and New Year. Kindest regards.

93. by Sally on Mon 24 Dec 2007 @ 23:28

i made a beautiful turkey this year with many thanks to you bud! the turkey was moist and tasty, i changed the orange up its schvinkter to a lemon which gave the turkey a much better taste, you see in my opinion the chocolate starfish is the most tasty part of the meat. i normaly pluck my turkey myself but this year i left it with its feathers on and didnt clean it at all. I think this was the key to a tasty turkey. You could even taste what the turkey ate the day before it was that good !!

94. by Jez on Mon 24 Dec 2007 @ 22:18

Personally i like turkey roasted on its own on a trivet in a baking tray, cavity filled with stock and sealed with a skewer, covered in greaseproof paper to protect the skin then foil. This means your turkey meat does not dry out. Adding stuffings etc causes more drying out in the bird. Using the greaseproof paper means you get an even coloring all over when you take it the foil and paper off for the last 50 mins of cooking. Sometimes simple is best.

95. by Paul on Mon 24 Dec 2007 @ 21:50

It took me 2 hours to make the stuffing, but I was mainly drinking beer. Looks and smells great. It's the first time I've cooked turkey. Many thanks.

96. by Rebecca on Mon 24 Dec 2007 @ 21:41

The inlaws are up for dinner tomorrow (First time ever!) and i so want it to go well. I watched ur show the other night and wrote most things down, i want to do the butter under the skin, am i right in saying that u used butter, orange and lemon - wasnt there some fresh sage in that too????? Arghhh help!!!!!

97. by Nikoneal on Mon 24 Dec 2007 @ 19:15

Well done Jamie, can't wait to try it. But next year.....it's back to the old years and a goose!

98. by Mick Corley on Mon 24 Dec 2007 @ 19:03

lovely jubbley - very pucker

99. by Claudia on Mon 24 Dec 2007 @ 15:02

We're from Argentina and we lived in Bristol for 13 years. Last year we moved to Barcelona. My son (born and bread in Bristol) wanted a British turkey, so I started checking recipes.
We're going to try and cook this one, Jamie, as we loved you when you did the school's meal campaing.
This year is a pick and mix of all the countries we lived and love. British Christmas' turkey with all the trimmings (including your brussels), turron and Cava from Barcelona, an Argentinean first dish and italian Turamisu for dessert. All eaten on Christmas' Eve.
Merry Christmas to you and everybody!!

100. by Bo McElheron on Mon 24 Dec 2007 @ 07:09

Hi Jamie, Just made your turkey and it turned out great! My guests raved about the stuffing, the moist tenderness of the meat, and the yummy gravy. Although I couldn't get the bacon sticks in the drumsticks they turned out pretty tasty anyways. Thanks a lot for the recipe and for all your inspiration in the kitchen. Have a wonderful Christmas and a blessed New Year!

101. by Can't cook !! Now have to cook !!! on Mon 24 Dec 2007 @ 00:58

I'm a terrible cook but after watching your show im making xmas dinner for 5 mates .... i reckon i'll do a good job .. nice one Jamie

102. by Catherine on Sun 23 Dec 2007 @ 20:13

Having made a decade of Christmas dinners, and roast dinners for a big family your version of cooking turkey seemed fool proof and different, I loved th idea for the gravy. But what a shame inot cooking christmas dinner this year, I think I'll have to cook turkey for new year just to try it out. Thanks Jamie and merry Christmas

103. by jay greenley on Sun 23 Dec 2007 @ 14:44

easy now my selecta

104. by Pete Lacey on Sun 23 Dec 2007 @ 12:13

Er...thats 'little Olivers' of course Jamie....sorry mate for the typo

105. by Pete Lacey on Sun 23 Dec 2007 @ 12:09

This is a brilliant recipe folks...there's only two chefs in my opinion that are the best, and Jamie is one of them.
The reason?....because his recipes and way of cooking works...no arty farty stuff needing techniques that require years of training at catering college to make it a successful meal.
Merry Christmas Jamie, Jools and 'little Oilvers'

106. by angelique on Sun 23 Dec 2007 @ 12:04

hi there Jamie,trying your turkey for Christmas on tuesday here in sunny South Africa,all the best

107. by Peter.g on Sun 23 Dec 2007 @ 05:22

Turkey looked wicked on your Christmas special the other night,gonna give it a bash this year. By the way did a trial run with the roast potato recipe brilliant results,cheers geeza lets have a good one.
Merry Christmas to you and yours and all who obviously love christmas or you wouldn't be here trying to make the day perfect.
Love & Peace

108. by martina x on Sat 22 Dec 2007 @ 22:53

i have a three month old baby to contend with this year so thanks for the tip on getting things planned well in advance. my daughter ( 8 yrs )
and i stayed up late getting inspired to try your turkey ideas and yum yum roast spuds...were hooked.. got ingredients today.. and were looking forward to getting our hands dirty!! have a good one!!
p.s im lovin that the program is repeated ...note pad and pen at the ready, cheers x

109. by wayne on Sat 22 Dec 2007 @ 16:18

The wife watched your program lastnight, she has been talking about how you cooked your turkey sounds beautiful. Cant wait for my christmas dinner now.

110. by Sayuri Grandison on Fri 21 Dec 2007 @ 22:51

Hello Jamie,
I am a turkey virgin! Last year I got married and my English husband (I am half peruvian-japanese) is expecting me to get my hands dirty. I love your recipies, especially this Christmas one..sounds fantastic! so wish me luck. xx

111. by spike the kiwi on Fri 21 Dec 2007 @ 22:38

just checked out your chrismas special great to see you encouraging the masas marry chrismas to you and your family and try and have some time for yourself, if you and your family need time out give us a cool we live on a farm just out off edinburgh with a blind cow and shetland pony

112. by karen/woolwich on Thu 20 Dec 2007 @ 08:02

I tried nigella's recipe last year and i think i'm gonna try yours this year. It's sounds fab. Cant wait to try it.Have a great xmas to all your family and a happy new year.

113. by bev priestley on Wed 19 Dec 2007 @ 18:17

can you please advise on the best way to cook a turkey crown jamie.

114. by Steven on Mon 17 Dec 2007 @ 10:59

Well I'm hungry now! One week to go - W00T W00T!

115. by EKATERINI VLACHOU on Mon 17 Dec 2007 @ 07:54

It sounds promising. I have a little doubt about the quantity of garlic...In Greece the traditional stuffing is with giblets, mince meat,rice, soultanas, pine nuts,marrons, dried plums,all this cooked with cinamon stick. Merry Christmas Jamie to you and your family!
Athens, Greece

116. by Tony Cook on Sun 16 Dec 2007 @ 21:18

Thanks for the recipe Jamie. I have been cooking from your books for years, so it was only natural for me to investigate you site for this Christmas. Thanks again, i am really looking forward to cooking this.

117. by Bianca Ciolatti on Sat 15 Dec 2007 @ 16:58

Hi Jamie!
I am brazilian, and I don't speak english very well, sorry, but I will try to write something!! I always watch your tv program and I love your recipes!! You're incredible in the kitchen!!Congratulations!!
Happy Christmas and happy new year!!
kisses, Bianca.

118. by hiccups on Fri 14 Dec 2007 @ 23:41

I love your plain, no nonsense recipes. As you say, easy peasy. What I cannot find anywhere Jamie, is a recipe for good old fashioned mince (fruit) pies. The recipes I have tried all end up as a flop. Can you help? If you have the time. Thanks for all the help and inspiration you have given me through TV and Videos. Love your shows. Happy Christmas to the Oliver House. Keep safe.
Hilary

119. by andreea - romania on Fri 14 Dec 2007 @ 19:54

Dear Jamie,
With you I've started love cooking.I tryed many of your recipes and all of them were special.Thank you

120. by Diana on Thu 13 Dec 2007 @ 21:18

We will use your stuffing this year but the only way to cook a turkey, guaranteed success is in a weber in Australia. Cooked outside, very slowly, fantastic.

121. by Gloria on Thu 13 Dec 2007 @ 19:52

look easy

122. by sita smits on Tue 11 Dec 2007 @ 23:34

Jamie, can you tell me what the temperature must be when the turkey is oke. The turkey weighs about 3 kilo. How long, which temperature in degrees for the oven? Every year I'm not sure how I did it the year before. I always use your tip to make cuts in the legs and put herbal butter under the skin.
The stuffing is use is Italianwise: Tomatoes,pancatta, garlic, red onion, basil, oregano, seasalt, black pepper. This stuffing is delicious to eat with the turkey when cooked.

123. by tina on Tue 11 Dec 2007 @ 16:10

I made this turkey last year. My first ever roast turkey. How delicious it is. Putting the stuffing under the skin is very clever and it tastes really yummy too of course. I'm doing it again this year! Keep up the great cooking Jamie!

124. by Laura on Tue 11 Dec 2007 @ 08:02

Jamie,

Thanks! I will try... we have no Christmas, but I will cook it for New Year Eve!!!

Thanks,
Laura

125. by Trish on Mon 10 Dec 2007 @ 15:22

I did your Xmas Day dvd last year and it was a brilliant success thanks. especially the four flavored butters! I am deffinately going to do the same this year and I have already made your Nans christmas pudding. So well done Jamie and have a brill Xmas x

126. by DJ Steefy on Mon 10 Dec 2007 @ 00:41

This Christmas I mean ofcourse! lol

So we're gonna enjoy your tasteful turkey this Christmas.

Thanks again!
Bye

127. by DJ Steefy on Mon 10 Dec 2007 @ 00:40

Jamie,

My sister already made up her mind this summer about serving turkey on Christmas this summer, I will certainly pass her this excellent recipe, very original and really into our taste! thank you very much!

128. by Sharon on Sun 09 Dec 2007 @ 20:54

Got the DVD Last Year - It was Ab Fab!!! Just checked this site hoping for more inspiration - an alternative to turkey would be nice please (a pretty please!!!)

129. by Shona on Sun 09 Dec 2007 @ 14:29

Just watched the Christmas menu dvd Mum got one liked it so much she got me one too. Jamie makes you feel you can cope with all the prep & cook in a relaxed way and come up with some great food
Merry Christmas

130. by Gian Banchero (Mr.) on Sun 09 Dec 2007 @ 07:41

MY GOSH, THIS RECIPE SOUNDS UTTERLY BRILLIANT!!! I tend to sense not only English but some of your Italian influence in this? I have your Italian cookbook, Jamie, it's one of the best around, and I have over 5,000 cookbooks, many of them from Italy, USA, England (which are the best!!!). I will try this recipe this Christmas being that it should be well accepted by the Italian and English side of my family who all live here in Berkeley, California. Thank you Jamie.

131. by Jenny Fowler (Visitor) on Thu 06 Dec 2007 @ 12:43

Will be trying it as it sounds very good

132. by Debbie Green on Thu 06 Dec 2007 @ 07:15

Sounds yummy, even better than mine, will definately try it.

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