This delicious roast turkey recipe by Jamie Oliver is packed with flavor and perfect for a holiday feast! Juicy, tender, and stuffed with a savory apricot and pancetta filling, it’s roasted with garlic, onions, and carrots for extra richness. Serve with a homemade gravy for a comforting, festive meal the whole family will love!
Ingredients Needed
- 1 sprig fresh sage, leaves picked
- 12 strips pancetta or thinly sliced streaky bacon
- 1 bulb garlic, cloves separated
- 4 medium red onions, peeled
- 2 celery stalks, trimmed and chopped
- 100g / 1 cup breadcrumbs
- A handful of dried apricots, roughly chopped
- 300g / 10½ oz minced pork
- Zest of 1 lemon
- A pinch of grated nutmeg
- 1 large free-range egg
- Sea salt and black pepper, to taste
- 12 small fresh rosemary sprigs, plus extra for garnish
- 4–4.5kg / 9–10lb free-range turkey, at room temperature
- 2 carrots, peeled and thickly sliced
- 1 large orange
- Olive oil, for roasting
- 2 tbsp plain flour
- 1.1L / 2 pints chicken or vegetable stock
How To Make Roast Turkey
- Preheat the oven: Preheat your oven to its highest setting.
- Prepare the stuffing: Heat a pan over medium heat and add a splash of olive oil. Fry the sage leaves with 6 pancetta slices. Add 2 chopped garlic cloves, 1 chopped onion, and the celery. Cook until soft and golden. Stir in the breadcrumbs, let it cool, then mix in the apricots, minced pork, lemon zest, nutmeg, egg, salt, and pepper.
- Make pancetta rolls: Slice the remaining pancetta strips in half. Slice 1 garlic clove into thin slivers. Place a rosemary sprig and a garlic sliver on one end of each pancetta strip, then roll them up tightly.
- Stuff the turkey thighs: Stab the turkey thighs and drumsticks in 6 places per side. Push a pancetta roll into each hole.
- Prepare the turkey: Peel and halve the remaining onions. Wipe the turkey inside and out with paper towels. Loosen the skin over the breasts and carefully stuff the prepared stuffing under the skin, smoothing it out. Microwave the orange for 30 seconds and place it inside the turkey cavity.
- Season and roast: Weigh the stuffed turkey and calculate the cooking time (20 minutes per 500g / 1lb 2oz). Place the turkey in a large roasting tray, rub with olive oil, and season well. Scatter the chopped carrots, onions, and remaining garlic around the turkey. Cover loosely with foil.
- Cook the turkey: Place the tray in the oven and immediately reduce the heat to 180°C / 350°F / Gas 4. Roast for the calculated time, removing the foil for the last 45 minutes to brown the skin. The turkey is ready when the juices run clear from the thigh when pierced with a knife.
- Rest the turkey: Transfer the turkey to a board and loosely cover it with foil. Let it rest for at least 1 hour, or up to 2 hours for larger birds.
- Make the gravy: Skim off excess fat from the roasting tray. Stir in the flour and stock, then place the tray on the stove over high heat. Bring to a boil, whisking until thickened. Strain into a serving bowl.
- Serve and enjoy: Carve the turkey, serve with the rich gravy, and enjoy your holiday feast!
Recipe Tips
- Loosen the Turkey Skin Gently: Be careful when separating the skin from the breast to avoid tearing it. Use your fingers first, then your hand to create space for the stuffing.
- Stuffing Placement Matters: Spread the stuffing evenly under the skin to keep the breast meat juicy. Don’t overfill, or it may burst out during cooking.
- Crispy Skin Trick: Remove the foil for the last 45 minutes of roasting. This helps the skin turn beautifully golden and crispy without drying out the meat.
- Check Doneness Correctly: Use a knife or skewer to pierce the thigh—if the juices run clear, it’s done. For accuracy, use a meat thermometer (75°C/165°F).
- Resting is Key: Let the turkey rest for at least 1 hour after cooking. This allows the juices to redistribute, making the meat tender and moist.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover roast turkey cool to room temperature. Store it in an airtight container or wrap it tightly in foil or plastic wrap. Keep it in the fridge for up to 3 days.
- Freeze: Once cooled, slice the turkey and place it in freezer-safe bags or containers. Remove excess air to prevent freezer burn. Freeze for up to 3 months. To thaw, place it in the fridge overnight before reheating.
- Reheat: Preheat the oven to 160°C / 325°F. Place the turkey slices in a baking dish with a splash of broth or water to keep them moist. Cover with foil and bake for 15–20 minutes until heated through
Nutrition Facts
Serving Size: 1 serving (approximately 300g)
- Calories: 572
- Total Fat: 21.9g
- Saturated Fat: 6.9g
- Total Carbohydrate: 20.4g
- Dietary Fiber: 3.6 g
- Sugars: 13.5g
- Protein: 75.2g
Try More Jamie Oliver Recipes:
- Jamie Oliver Turkey And Leek Pie
- Jamie Oliver Turkey Burger
- Jamie Oliver Turkey Chili
- Jamie Oliver Sausage And Apple Pie
Jamie Oliver Roast Turkey
Description
This delicious roast turkey recipe by Jamie Oliver is packed with flavor and perfect for a holiday feast! Juicy, tender, and stuffed with a savory apricot and pancetta filling, it’s roasted with garlic, onions, and carrots for extra richness. Serve with a homemade gravy for a comforting, festive meal the whole family will love!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to its highest setting.
- Prepare the stuffing: Heat a pan over medium heat and add a splash of olive oil. Fry the sage leaves with 6 pancetta slices. Add 2 chopped garlic cloves, 1 chopped onion, and the celery. Cook until soft and golden. Stir in the breadcrumbs, let it cool, then mix in the apricots, minced pork, lemon zest, nutmeg, egg, salt, and pepper.
- Make pancetta rolls: Slice the remaining pancetta strips in half. Slice 1 garlic clove into thin slivers. Place a rosemary sprig and a garlic sliver on one end of each pancetta strip, then roll them up tightly.
- Stuff the turkey thighs: Stab the turkey thighs and drumsticks in 6 places per side. Push a pancetta roll into each hole.
- Prepare the turkey: Peel and halve the remaining onions. Wipe the turkey inside and out with paper towels. Loosen the skin over the breasts and carefully stuff the prepared stuffing under the skin, smoothing it out. Microwave the orange for 30 seconds and place it inside the turkey cavity.
- Season and roast: Weigh the stuffed turkey and calculate the cooking time (20 minutes per 500g / 1lb 2oz). Place the turkey in a large roasting tray, rub with olive oil, and season well. Scatter the chopped carrots, onions, and remaining garlic around the turkey. Cover loosely with foil.
- Cook the turkey: Place the tray in the oven and immediately reduce the heat to 180°C / 350°F / Gas 4. Roast for the calculated time, removing the foil for the last 45 minutes to brown the skin. The turkey is ready when the juices run clear from the thigh when pierced with a knife.
- Rest the turkey: Transfer the turkey to a board and loosely cover it with foil. Let it rest for at least 1 hour, or up to 2 hours for larger birds.
- Make the gravy: Skim off excess fat from the roasting tray. Stir in the flour and stock, then place the tray on the stove over high heat. Bring to a boil, whisking until thickened. Strain into a serving bowl.
- Serve and enjoy: Carve the turkey, serve with the rich gravy, and enjoy your holiday feast!
Notes
- Loosen the Turkey Skin Gently: Be careful when separating the skin from the breast to avoid tearing it. Use your fingers first, then your hand to create space for the stuffing.
- Stuffing Placement Matters: Spread the stuffing evenly under the skin to keep the breast meat juicy. Don’t overfill, or it may burst out during cooking.
- Crispy Skin Trick: Remove the foil for the last 45 minutes of roasting. This helps the skin turn beautifully golden and crispy without drying out the meat.
- Check Doneness Correctly: Use a knife or skewer to pierce the thigh—if the juices run clear, it’s done. For accuracy, use a meat thermometer (75°C/165°F).
- Resting is Key: Let the turkey rest for at least 1 hour after cooking. This allows the juices to redistribute, making the meat tender and moist.
Jamie Oliver Roast Turkey