This delicious and simple turkey butter cranberries recipe by Jamie Oliver is perfect for the holidays. It’s quick to prepare, featuring juicy, tender meat paired with a creamy cranberry butter. You can easily adjust the herbs and bacon for your preferences, making this dish a festive crowd-pleaser with a golden, crispy finish!
Ingredients Needed
- 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
- 12 rashers smoked streaky bacon
How To Make Turkey Butter Cranberries
- Preheat the Oven: Preheat your oven to 220°C (425°F) or gas mark 7. Take the turkey out of the fridge 1 hour before cooking to bring it to room temperature.
- Prepare the Butter Mixture: Finely chop the cranberries and pick the leaves from a few thyme sprigs. Mix them with the butter, seasoning with a good pinch of sea salt and black pepper.
- Stuff the Turkey: Using a rubber spatula, gently create a pocket between the skin and the breast of the turkey. Push half of the butter mixture into the pocket and smooth it down with your fingers. Rub the remaining butter over the skin, ensuring it’s spread evenly. Stuff the remaining thyme sprigs into the turkey cavity.
- Roast the Turkey: Place the giblets and the remaining thyme in a large roasting tray. Sit the turkey on top and cover it snugly with foil. Place the turkey in the preheated oven, then immediately reduce the temperature to 180°C (350°F) or gas mark 4. Roast for 25-30 minutes per kilo (11-13 minutes per lb) for a higher-welfare bird, or 35-40 minutes per kilo (15-18 minutes per lb) for a standard bird.
- Add the Bacon: After about 2 hours and 40 minutes, remove the foil and spoon some fat from the tray over the bird. Dip the bacon rashers into the meat juices and drape or weave them over the turkey. Return to the oven and cook until golden and cooked through.
- Check for Doneness: To check if the turkey is cooked, insert a knife into the thickest part of the thigh. If the juices run clear and the meat pulls apart easily, it’s done. If not, cook a little longer and check again.
- Rest the Turkey: Use tongs to lift the bird, allowing the juices to run from the cavity into the tray. Transfer the turkey to a platter, cover with a double layer of foil and a tea towel, and leave to rest for up to 2 hours.
Recipe Tips
- Bring the turkey to room temperature before cooking to ensure even cooking and juicier meat.
- Use a meat thermometer to check if the turkey is fully cooked. The internal temperature should reach 75°C (165°F) in the thickest part of the thigh.
- Baste the turkey every 30 minutes to keep it moist and golden. Spoon the pan juices over the skin for extra flavor.
- Rest the turkey for up to 2 hours after roasting to allow the juices to redistribute, making it more tender and flavorful.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover turkey cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: If you want to freeze the turkey, wrap it tightly in plastic wrap or foil and place it in a freezer-safe container. It can be stored in the freezer for up to 3 months. To serve, thaw in the fridge overnight and then heat as desired.
- Reheat: Preheat the oven to 180°C (350°F). Place the turkey in an oven-safe dish and cover with foil to prevent drying out. Heat for 20-25 minutes, or until warmed through.
Nutrition Facts
Serving Size: 1 serving (approximately 300g)
- Calories: 252
- Total Fat: 14.9g
- Saturated Fat: 6.6g
- Total Carbohydrate: 0.4g
- Dietary Fiber: 0.3g
- Sugars: 0.2g
- Protein: 29.3g
Try More Jamie Oliver Recipes:
- Jamie Oliver Turkey Bolognese
- Jamie Oliver Roast Turkey
- Jamie Oliver Turkey And Leek Pie
- Jamie Oliver Turkey Burger
Jamie Oliver Turkey Butter Cranberries
Description
This delicious and simple turkey butter cranberries recipe by Jamie Oliver is perfect for the holidays. It’s quick to prepare, featuring juicy, tender meat paired with a creamy cranberry butter. You can easily adjust the herbs and bacon for your preferences, making this dish a festive crowd-pleaser with a golden, crispy finish!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 220°C (425°F) or gas mark 7. Take the turkey out of the fridge 1 hour before cooking to bring it to room temperature.
- Prepare the Butter Mixture: Finely chop the cranberries and pick the leaves from a few thyme sprigs. Mix them with the butter, seasoning with a good pinch of sea salt and black pepper.
- Stuff the Turkey: Using a rubber spatula, gently create a pocket between the skin and the breast of the turkey. Push half of the butter mixture into the pocket and smooth it down with your fingers. Rub the remaining butter over the skin, ensuring it’s spread evenly. Stuff the remaining thyme sprigs into the turkey cavity.
- Roast the Turkey: Place the giblets and the remaining thyme in a large roasting tray. Sit the turkey on top and cover it snugly with foil. Place the turkey in the preheated oven, then immediately reduce the temperature to 180°C (350°F) or gas mark 4. Roast for 25-30 minutes per kilo (11-13 minutes per lb) for a higher-welfare bird, or 35-40 minutes per kilo (15-18 minutes per lb) for a standard bird.
- Add the Bacon: After about 2 hours and 40 minutes, remove the foil and spoon some fat from the tray over the bird. Dip the bacon rashers into the meat juices and drape or weave them over the turkey. Return to the oven and cook until golden and cooked through.
- Check for Doneness: To check if the turkey is cooked, insert a knife into the thickest part of the thigh. If the juices run clear and the meat pulls apart easily, it’s done. If not, cook a little longer and check again.
- Rest the Turkey: Use tongs to lift the bird, allowing the juices to run from the cavity into the tray. Transfer the turkey to a platter, cover with a double layer of foil and a tea towel, and leave to rest for up to 2 hours.
Notes
- Bring the turkey to room temperature before cooking to ensure even cooking and juicier meat.
- Use a meat thermometer to check if the turkey is fully cooked. The internal temperature should reach 75°C (165°F) in the thickest part of the thigh.
- Baste the turkey every 30 minutes to keep it moist and golden. Spoon the pan juices over the skin for extra flavor.
- Rest the turkey for up to 2 hours after roasting to allow the juices to redistribute, making it more tender and flavorful.
Jamie Oliver Turkey Butter Cranberries