Jamie Oliver Turkey Breast

This Jamie Oliver Turkey Breast is a flavor-packed centerpiece that’s both comforting and elegant. With succulent turkey, rich sausagemeat, aromatic sage, sweet apricots, and a crisp bacon wrap, it’s got everything going for it. I whipped this up for a weekend family dinner and was blown away by how easy it was to pull together—and how quickly it disappeared! (inspired by Jamie Oliver)

Ingredients Needed

For the Stuffing:

• 1 tbsp olive oil
• 1 medium onion, peeled and finely chopped
• 1 large clove of garlic, finely chopped
• 250g (9 oz) higher-welfare Cumberland sausages, skins removed
• ½ bunch fresh sage, roughly chopped
• 100g (3.5 oz) dried apricots, finely chopped
• 50g (1.75 oz) fresh breadcrumbs

For the Turkey:

• 2kg (4.4 lbs) higher-welfare turkey breast, skin on, butterflied
• 10 rashers higher-welfare streaky bacon
• Olive oil, for drizzling
• Sea salt and black pepper, to taste
• Kitchen string, for tying

How To Make Jamie Oliver Turkey Breast

Prep the Aromatics:

Start by preheating your oven to 200ºC (400ºF/gas 6). Then, gently sauté the chopped onion in olive oil over medium heat until soft and translucent. Stir in the garlic and let it turn a lovely golden color. Once it’s done, remove from the heat and let it cool slightly.

Make the Stuffing:

In a large bowl, squeeze out the sausagemeat from the sausage skins. Add the chopped sage and apricots, fresh breadcrumbs, and the cooled onion-garlic mix. Get in there with your hands and mix until everything is beautifully combined.

Roll and Wrap the Turkey:

Lay your butterflied turkey breast skin-side down on a clean surface. Spread the stuffing evenly over the meat. With the long edge facing you, roll it up tightly. Turn it seam-side down and drape the bacon rashers across the roll widthways.

Tie and Season:

Use kitchen string to tie the turkey at 5cm intervals—this keeps everything snug and even during cooking. Drizzle with olive oil, season generously with salt and pepper, and you’re ready to roast.

Roast to Perfection:

Pop the turkey into a roasting tin, cover it with foil, and roast for about 1 hour and 20 minutes. That’s roughly 40 minutes per kilo (or 18 minutes per pound). For the last 20 minutes, take off the foil so the bacon crisps up beautifully.

Let it Rest:

To lock in all those gorgeous juices, let the turkey rest covered in foil and a clean tea towel for at least 20 minutes before slicing.

Why I Love This Recipe

I made this Jamie Oliver Turkey Breast for a cozy Sunday dinner, and it totally elevated the evening. My family couldn’t stop raving about the sweet-savory stuffing and how the bacon added the perfect crispy finish. It’s one of those clever recipes that looks far more impressive than the effort it takes to make.

Recipe Tips

• Finely chop the apricots to evenly distribute their sweetness throughout the stuffing.
• Use a meat thermometer—don’t rely solely on the juices running clear. Aim for 74°C (165°F) internally.
• Tie it tightly to keep everything intact and help it cook evenly.
• Use good-quality sausages for the best flavor in your stuffing.
• Add a splash of white wine or stock to the roasting tin for extra moisture and flavor.

How To Store This Jamie Oliver Turkey Breast

In the Fridge:

Let the turkey cool completely, then wrap it well in foil or pop it into an airtight container. It’ll keep for up to 3 days.

In the Freezer:

Wrap in plastic wrap and then foil to prevent freezer burn. Store in a container or freezer bag for up to 2 months. Defrost in the fridge overnight before reheating.

Reheating:

Reheat in the oven at 180°C (350°F), covered with foil to retain moisture, for 15–20 minutes or until hot through.

Nutrition Facts (per serving)

• Calories: 174
• Carbs: 4.7g
• Protein: 24g
• Fat: 6.7g
• Sugar: 2.8g
• Fibre: 0.7g
• Sodium: Approx. 480mg

Let’s Answer a Few Questions!

Can I make this ahead of time?
Totally! You can prep and roll the turkey the day before—just keep it wrapped in the fridge until you’re ready to roast.

What can I use instead of apricots?
Dried cranberries or chopped dried figs are lovely alternatives that bring a similar sweet touch.

Can I use a different sausage?
Yes! Any herby or high-quality sausage will work—try Italian or Lincolnshire for a twist.

Do I need to use bacon?
Not necessarily, but it adds flavor and keeps the meat moist. You can skip it or use pancetta if you prefer.

What should I serve it with?
It’s amazing with roasted veg, creamy mash, and a bit of cranberry sauce on the side.

Try More Recipes:

• Jamie Oliver Sausage And Apple Pie
• Jamie Oliver Thai Green Curry Aubergine
• Jamie Oliver Aubergine Cannelloni
• Jamie Oliver Aubergine Pasta Bake