Jamie Oliver Turkey Clementine

If you’re after a showstopping centerpiece that’s juicy, citrusy, and deeply aromatic, Jamie Oliver Turkey Clementine is your golden ticket. This roast is bursting with the subtle sweetness of clementine and the warmth of fresh herbs, all wrapped in crispy, buttery skin. I made this for a holiday gathering, and the whole table went quiet after the first bite—always a good sign. (inspired by Jamie Oliver)

Ingredients Needed

For the Turkey

• 1 x 6kg / 13lb higher-welfare turkey, with giblets
• 125g / 1/2 cup unsalted butter
• Sea salt and black pepper

For the Aromatics

• 1 clementine, halved
• ½ a bunch fresh woody herbs (bay, sage, rosemary)

For the Stuffing and Trivet

• 200g / 7oz of your favorite stuffing
• 2 onions, roughly chopped
• 2 sticks celery, roughly chopped
• 2 carrots, roughly chopped

How To Make Jamie Oliver Turkey Clementine

Prep the Bird:

Take your turkey out of the fridge 1–2 hours before roasting—this helps it cook evenly. Check the cavity for giblets (don’t toss them; they’re gold for gravy) and place them in the roasting tray. Warm the butter in your hands and massage it generously all over the turkey—get into every nook, even under the skin if you can. Season it all over with sea salt and black pepper.

Stuff & Set the Trivet:

Stuff the halved clementine and your bundle of fresh herbs into the cavity. This infuses the meat with a subtle citrus-herb fragrance as it cooks. Then, take your favorite stuffing and gently fill the neck cavity—don’t overpack it. Pull the skin over the stuffing and tuck it neatly under the bird. In the roasting tray, scatter the chopped onions, celery, and carrots, then nestle the turkey on top. Cover it snugly with foil.

Roast to Perfection:

Preheat the oven to 180°C / 350°F / Gas 4. For a higher-welfare bird, roast it for 25–30 minutes per kg (12–14 minutes per lb). That’s around 2 hours 42 minutes for a 6kg turkey. If you’re using a standard bird, adjust to 35–40 minutes per kg. About 45 minutes before it’s done, remove the foil so the skin gets beautifully golden and crisp.

Check It’s Done:

To test doneness, insert a knife into the thickest part of the thigh—if the juices run clear, you’re good. If you’re using a meat thermometer (which I highly recommend), aim for 65°C / 149°F for high-quality birds, or 70°C / 158°F for supermarket turkeys. Tilt the turkey to let the juices flow back into the tray, then rest the bird under foil and a tea towel for up to 2 hours before carving.

Carving Time:

Start by removing the wings and legs. Either slice the thigh meat or pull it apart for that rustic feel. For the breast, use smooth, even strokes down the grain. You can also remove the entire breast and carve it on a cutting board for more control.

Why I Love This Recipe

I made this Jamie Oliver Turkey Clementine for Christmas last year and honestly, it might be my new go-to holiday turkey. The clementine adds such a gentle brightness that lifts the whole roast, and the skin turned out perfectly golden and crisp. It also makes the whole house smell like festive heaven. Everyone asked for seconds—and the leftovers were a dream.

Recipe Tips

• Room Temp Matters: Let the bird come to room temp before roasting to avoid dry or uneven meat.
• Under-Skin Butter: Gently loosen the skin and rub some butter directly under it for extra flavor and crispiness.
• Customize the Stuffing: Go classic with sage and onion or get creative with chestnuts, apples, or dried cranberries.
• Make-Ahead Hack: You can prep everything, even buttering and stuffing the turkey, the day before. Just cover and chill.
• Rest, Rest, Rest: Don’t skip the resting period—it’s what keeps the juices locked in and makes carving easier.

How To Store This Jamie Oliver Turkey Clementine

In the Fridge

Once cooled, slice and store the turkey in airtight containers or wrapped in foil. It’ll stay fresh for up to 3 days.

In the Freezer

Freeze carved turkey portions in freezer-safe bags for up to 3 months. Perfect for meal prep or future sandwiches!

Reheating

To keep it juicy, reheat slices in a baking dish covered with foil and a splash of broth at 180°C / 350°F for 15–20 minutes.

Nutrition Facts (per serving)

• Calories: 323
• Carbs: 3.1g
• Protein: 47.3g
• Fat: 13.6g
• Sugar: 2.2g
• Fibre: 0.7g
• Sodium: 220mg (approximate)

Let’s Answer a Few Questions!

Can I use a regular orange instead of a clementine?
Totally! The flavor will be a bit more robust, but still delicious.

Do I need to baste the turkey while it cooks?
With all that butter and foil, it self-bastes beautifully. But if you want to, basting every 45 minutes adds extra love.

How can I make this gluten-free?
Just use a gluten-free stuffing mix and double-check your stock for the gravy.

What herbs are best if I don’t have rosemary or sage?
Thyme or marjoram work well too—use what you have on hand.

Can I cook this in a roasting bag?
You can! Just adjust your cooking time and be sure to crisp the skin at the end.

Try More Recipes:

• Jamie Oliver Turkey Crown
• Jamie Oliver Turkey Stew
• Jamie Oliver Turkey Butter Cranberries
• Jamie Oliver Turkey Bolognese