Jamie's easy turkey | Turkey recipes | Jamie Oliver recipes (2024)

FAQs

How to cook the perfect turkey Jamie Oliver? ›

Preheat your oven to full whack, get the turkey in the roasting tray and cover with foil. As soon as it goes in the oven, immediately turn the heat down to 180ºC/350ºF/gas 4. As a rough guide, you want to cook the turkey for about 35 to 40 minutes per kilogram, so a 7kg turkey will want about 4 to 4½ hours in the oven.

There are four essential steps for a perfectly roasted Thanksgiving turkey: brining, stuffing with aromatics, rubbing with herb compound butter, and roasting to perfection. The herb butter does double duty. Part of it is rubbed under the skin and over the meat of the bird for a major boost in flavor.

To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.

Bake for exactly 1 hour and turn off the oven. Do not open the oven door! Leave the turkey in the oven until the oven completely cools; this may take 4 to 6 hours. Reserve the pan juices and refrigerate the turkey if it will not be served soon after roasting.

"Often, consumers will inquire about adding water to the bottom of their roasting pans. We do not recommend adding water to the bottom of the pan. Cooking a turkey with steam is a moist heat-cook method and is acceptable, sure, but is not the preferred method for cooking your turkey."

Rotolo is the recipe that literally changed my life.....it's what I was cooking when Christmas at the River Cafe was filmed 25 years ago. It's the only reason I got discovered and ended up on TV !!!

And the second name in this European ranking — none other than Jamie Oliver — doesn't hold a single Michelin star, despite being the subject of 4.4 million Google searches last year, compared with 1 million for Alain Ducasse.

Personal life. In July 2000, Oliver married former model and writer Juliette Norton, usually known as "Jools".

Basting also gives you a less crisp skin. Instead of basting, rub fat (butter, olive oil or coconut oil, for example) all over the bird just before you tuck it into the oven. Then leave it alone until it's time to check for doneness.

What should you season your turkey with? ›

Ingredients for Turkey Dry Brine Seasoning Mix

For the most traditional flavored turkey, we recommend the following for a 14- to 16-pound turkey: 3 tablespoons kosher salt (we use Diamond Crystal brand) 1 1/2 combined teaspoons dried herbs: thyme, sage, and rosemary. 3/4 teaspoon freshly ground black pepper.

Why isn't the butter sticking to the turkey? The bird may be condensating or your butter may be too cold and firm. Make sure the turkey comes to room temperature for an hour and pat it with paper towels to remove moisture before you butter it.

Oven-Roasted Turkey

We recommend starting the turkey in a 425 degree oven for 30-45 minutes before tenting the pan with foil and lowering the temperature to 350 degrees until a meat thermometer reads 165 degrees when inserted into the thickest part of the bird.

As the roast turkey rests (30–60 minutes is ideal), the residual heat will continue to push the internal temperature up to the goal temperature, without going over. Rest your bird on a cutting board with a trough, or on a platter, to collect any runoff juices (save them for gravy).

10. Calculate turkey cooking time and temperature. The simplest way to figure out turkey roasting times is to calculate 13 minutes per pound at 350°F for an unstuffed turkey (that's about 3 hours for a 12- to 14-lb. turkey), or 15 minutes per pound for a stuffed turkey.

Roast the turkey in the hot oven for 10–15 minutes. Take the tray out of the oven, baste the bird with the pan juices and lay the bacon rashers over the breast to keep it moist. Baste again. Lower the setting to 180°C/Gas 4 and cook for about 2 1⁄2 hours (calculating at 30 minutes per kg), basting occasionally.

Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125°F, about 3 hours. Remove foil; raise oven heat to 400°F. Continue roasting, basting occasionally, until thigh reaches 180°F, 45 to 60 minutes more.

The simple secret to a truly juicy roast turkey is to season the turkey with a rub a couple of days before roasting. This is called dry brining and it makes the flesh beautifully moist, and you can even do it while the turkey is still FROZEN!

Injecting with butter or apple juice will add flavor, moisture and help penetrate down into the meat, which will make the turkey more flavorful.