Jamie Oliver Roast Turkey

Looking for the perfect centerpiece for your holiday table? This Jamie Oliver Roast Turkey is everything you want in a festive feast—tender, juicy, golden-skinned, and bursting with aromatic flavor. The clever stuffing of apricots, pancetta, and sage under the skin adds incredible depth, while the garlicky roast veggies and rich homemade gravy bring it all together beautifully. I made this for a family dinner, and honestly, I was blown away by how moist and flavorful it turned out. (inspired by Jamie Oliver)

Ingredients Needed

For the Stuffing

• 1 sprig fresh sage, leaves picked
• 6 strips pancetta (for stuffing mix)
• 2 garlic cloves, chopped
• 1 red onion, chopped
• 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

For the Pancetta Rolls

• 6 strips pancetta
• 1 garlic clove, sliced into slivers
• 12 small rosemary sprigs

For the Turkey

• 4–4.5kg / 9–10lb free-range turkey, at room temperature
• 1 large orange
• Olive oil, for roasting
• 2 carrots, peeled and thickly sliced
• 3 red onions, halved
• Remaining garlic cloves from 1 bulb

For the Gravy

• 2 tbsp plain flour
• 1.1L / 2 pints chicken or vegetable stock

How To Make Jamie Oliver Roast Turkey

Prep the Stuffing:

Start by gently frying the sage leaves with 6 strips of pancetta in a splash of olive oil. Once crisp, add the chopped garlic, onion, and celery. Cook until golden and soft, then take it off the heat. Stir in breadcrumbs and let it cool. Once cooled, mix in the apricots, pork, lemon zest, nutmeg, egg, and season with salt and pepper.

Make the Pancetta Rolls:

Slice the remaining pancetta in half. Place a small rosemary sprig and garlic sliver at one end of each slice, then roll them up tightly. These little flavor bombs will be tucked into the turkey legs for extra taste.

Stuff the Turkey:

Pat the turkey dry with paper towels. Carefully loosen the skin over the breasts with your fingers, then slide in the stuffing, spreading it evenly. Stab the thighs and drumsticks in several places, and insert the pancetta rolls into each cut. Microwave the orange for 30 seconds and pop it into the cavity—it keeps things fragrant and juicy.

Roast the Bird:

Preheat your oven to its highest setting. Place the turkey in a large roasting tray, rub it with olive oil, and season it well. Scatter chopped carrots, halved onions, and remaining garlic cloves around the base. Cover loosely with foil, pop it in the oven, and immediately reduce the heat to 180°C / 350°F / Gas 4.

Cook for 20 minutes per 500g / 1lb 2oz. Remove the foil for the last 45 minutes to crisp the skin. To test doneness, pierce the thigh—clear juices mean it’s ready.

Let It Rest:

Transfer the turkey to a board and loosely cover with foil. Rest for at least 1 hour. This gives you time to finish sides and make the gravy.

Make the Gravy:

Spoon off the fat from the roasting tray. Stir in flour and gradually add stock. Bring to a boil and whisk until thickened. Strain it into a serving jug—and you’ve got yourself a glossy, flavorful gravy.

Serve:

Carve your rested turkey, drizzle over the gravy, and serve with your favorite sides!

Why I Love This Recipe

This roast turkey became the star of my festive dinner. The apricot and pancetta stuffing was such a smart touch—sweet and savory in one bite. It kept the meat beautifully moist, and those garlicky rosemary pancetta rolls added bursts of herby flavor. I made this for a holiday meal with friends, and it got rave reviews. It’s definitely become part of my go-to celebration menu.

Recipe Tips

• Use a Meat Thermometer: For absolute certainty, aim for 75°C/165°F in the thickest part of the thigh.
• No Pork? Try turkey or chicken mince instead.
• Make It Gluten-Free: Swap breadcrumbs with your favorite GF version.
• Get Ahead: Make the stuffing the day before to save time.
• Don’t Skip the Orange: It adds moisture and subtle citrus flavor inside the turkey.

How To Store This Jamie Oliver Roast Turkey

In the Fridge

Cool completely, then store in an airtight container for up to 3 days.

In the Freezer

Slice or shred turkey and freeze in portions. Use airtight containers or freezer bags. It’ll keep for up to 3 months.

Reheating

Add a splash of broth to keep it moist, cover with foil, and reheat at 160°C / 325°F for 15–20 minutes.

Nutrition Facts (per serving)

• Calories: 572
• Carbs: 20.4g
• Protein: 75.2g
• Fat: 21.9g
• Sugar: 13.5g
• Fibre: 3.6g
• Sodium: Moderate (depends on pancetta and stock used)

Let’s Answer a Few Questions!

Can I prep the turkey the night before?
Totally! You can stuff and season it, then keep it covered in the fridge overnight. Let it come to room temp before roasting.

What can I use instead of apricots?
Dried cranberries or chopped dried figs are great swaps.

Do I need to baste the turkey?
Nope! The stuffing under the skin keeps the breast juicy without basting.

How do I know the turkey’s done?
Pierce the thigh—if the juices run clear, you’re good. For more certainty, use a meat thermometer.

Can I use store-bought gravy?
Of course, but the homemade one from the pan drippings is worth the effort!

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