Jamie Oliver Turkey Butter Cranberries

There’s something magical about the Jamie Oliver Turkey Butter Cranberries recipe. The combination of juicy roast turkey, creamy butter infused with tangy cranberries, and the smoky richness of streaky bacon creates a show-stopping centerpiece for any holiday table. I made this for our family Christmas dinner last year, and it was honestly one of the juiciest turkeys I’ve ever served. The cranberry butter surprised everyone—in the best way. (inspired by Jamie Oliver)

Ingredients Needed

For the Turkey & Butter

• 1 x 7kg (15.4 lbs) free-range turkey, with giblets
• 100g (3.5 oz) dried cranberries
• 1 bunch (60g / 2.1 oz) fresh thyme
• 250g (1 cup + 2 tbsp) unsalted butter, at room temperature
• Sea salt and black pepper

For the Garnish

• 12 rashers smoked streaky bacon

How To Make Jamie Oliver Turkey Butter Cranberries

Preheat the Oven:

Start by preheating your oven to 220°C (425°F) or gas mark 7. Don’t skip this—having a hot oven ready helps kickstart that golden crust. Also, take the turkey out of the fridge about an hour before roasting. This takes the chill off and ensures even cooking throughout.

Prepare the Cranberry Butter:

While the oven’s heating, finely chop the dried cranberries and strip the leaves from a few sprigs of thyme. Mix both into the softened butter with a good pinch of sea salt and black pepper. This simple mix becomes a flavor bomb that seeps right into the meat.

Stuff the Turkey with Butter:

Use a rubber spatula (or your fingers if you’re brave) to gently separate the skin from the breast meat. Slide in half the cranberry butter, smoothing it under the skin. Rub the rest all over the outside of the bird—this ensures every bite has that rich, herby flavor. Pop the remaining thyme sprigs inside the cavity for good measure.

Roast the Turkey:

Place the giblets and a few extra thyme sprigs in your roasting tray to build a flavor base. Sit the turkey on top, cover it tightly with foil, and slide it into the oven. Immediately reduce the temperature to 180°C (350°F) or gas mark 4. Roast the turkey for 25–30 minutes per kilo (or 11–13 minutes per pound) if it’s higher-welfare, or a bit longer—35–40 minutes per kilo (15–18 minutes per pound)—for a standard bird.

Add the Bacon:

Roughly two hours and 40 minutes into cooking, it’s time for the bacon layer. Remove the foil, baste the bird with its own juices, and dip the bacon rashers in the fat before draping or weaving them over the turkey. This adds smokiness and helps the skin go beautifully crisp.

Check for Doneness:

Insert a knife into the thickest part of the thigh—if the juices run clear and the meat pulls away easily, it’s done. If not, give it a bit more time and check again.

Let It Rest:

Once cooked, lift the turkey out of the tray to let the juices run from the cavity. Then transfer it to a platter, cover with foil and a tea towel, and rest for up to two hours. This is crucial—it makes the meat super tender and allows the flavors to settle.

Why I Love This Recipe

I made this recipe for the first time during a busy holiday season, and I couldn’t believe how simple it was to elevate a classic roast. The cranberry butter feels so festive, and weaving the bacon over the top? Genius. Everyone around the table raved about it—even the picky eaters. Plus, the leftovers were incredible.

Recipe Tips

• Room temp bird = juicy bird: Always let your turkey sit out for an hour before roasting.
• Baste often: Every 30 minutes, give it some love with the pan juices to keep it moist.
• Use a meat thermometer: Aim for 75°C (165°F) in the thickest part of the thigh.
• No thyme? No problem: Use rosemary or sage for a different herbal twist.
• Leftover magic: Shred leftover meat into soups, sandwiches, or wraps.

How To Store This Jamie Oliver Turkey Butter Cranberries

In the Fridge

Store leftovers in airtight containers. They’ll stay fresh for up to 3 days—perfect for next-day sandwiches or a lazy leftover dinner.

In the Freezer

Wrap portions tightly in foil or plastic wrap and place them in freezer-safe containers. They’ll keep for up to 3 months. Defrost in the fridge overnight before reheating.

Reheating

Place slices in an oven-safe dish, splash with a bit of stock or gravy, cover with foil, and reheat at 180°C (350°F) for about 20–25 minutes.

Nutrition Facts (per serving)

• Calories: 252
• Carbs: 0.4g
• Protein: 29.3g
• Fat: 14.9g
• Sugar: 0.2g
• Fibre: 0.3g
• Sodium: Approx. 380mg

Let’s Answer a Few Questions!

Can I make the cranberry butter ahead of time?
Totally! Mix it up a few days early and keep it in the fridge. Just let it soften a bit before spreading.

What can I use instead of bacon?
You can skip it or use turkey bacon, pancetta, or even a plant-based alternative for a similar effect.

Is it okay to skip the giblets?
Yes, if you’re not into giblets, just leave them out. They add depth to the pan juices, but it’ll still be delicious without them.

How do I keep the turkey moist?
Frequent basting and letting it rest after roasting are key. Also, don’t overcook it—use that thermometer!

Can I use fresh cranberries?
Dried ones are best here because they mix well into the butter and add concentrated flavor. Fresh might be too wet and sharp.

Try More Recipes:

• Jamie Oliver Turkey Bolognese
• Jamie Oliver Roast Turkey
• Jamie Oliver Turkey And Leek Pie
• Jamie Oliver Turkey Burger