This delicious roast turkey clementine recipe by Jamie Oliver is perfect for a festive feast! Juicy, flavorful, and infused with citrusy clementine and fresh herbs, it roasts to golden perfection. The simple prep makes it stress-free, and you can customize the stuffing with your favorite flavors. A must-try centerpiece for Christmas or any special gathering!
Ingredients Needed
- 1 x 6kg / 13lb higher-welfare turkey, with giblets
- 125g / 1/2 cup unsalted butter
- 1 clementine, halved
- ½ a bunch fresh woody herbs (bay, sage, rosemary)
- 2 onions, roughly chopped
- 2 sticks celery, roughly chopped
- 2 carrots, roughly chopped
- Sea salt and black pepper
- 200g / 7oz of your favorite stuffing
How To Make Turkey Clementine
- Prep: Take the turkey out of the fridge 1–2 hours before cooking so it reaches room temperature. Check the cavity for giblets, remove them, and place them in a roasting tray for extra flavor in your gravy. Warm the butter in your hands and massage it all over the turkey, making sure to cover every part. Season generously with salt and black pepper.
- Stuffing & Trivet: Place the halved clementine and fresh herbs inside the cavity, leaving space for air to circulate. Fill the neck cavity with stuffing (not too tightly), then pull the skin over it and tuck it under the bird. Place the chopped onions, celery, and carrots in the tray with the giblets to create a trivet, then position the turkey on top. Cover with foil.
- Cook: Preheat the oven to 180°C / 350°F / Gas 4. Roast a higher-welfare bird for 25–30 minutes per kg (12–14 minutes per lb) or a standard bird for 35–40 minutes per kg (16–18 minutes per lb). For a 6kg / 13lb bird, this is about 2 hours 42 minutes. Remove the foil 45 minutes before the end to allow the skin to crisp up.
- Check Doneness: Insert a knife into the thickest part of the thigh—if the juices run clear, it’s done. A meat thermometer should read 65°C / 149°F for a high-quality bird or 70°C / 158°F for a supermarket turkey. Tilt the turkey using tongs to drain juices into the tray, then transfer it to a platter, cover with foil and a tea towel, and rest for up to 2 hours.
- Carve: Remove the wings and legs first. Slice the thigh meat or pull it apart. For the breast, use the full length of the knife to slice smoothly. Alternatively, remove the entire breast from the carcass and slice on a board.
Recipe Tips
- Bring the Turkey to Room Temperature: Let the turkey sit out for 1–2 hours before roasting. This helps it cook evenly and stay juicy.
- Butter Every Nook and Cranny: Warm the butter in your hands and rub it all over the bird, even under the skin, for the best golden, crispy skin.
- Use a Meat Thermometer: The safest way to check doneness is by using a thermometer. Aim for 65°C / 149°F for high-quality turkeys and 70°C / 158°F for supermarket birds in the thickest part of the thigh.
- Rest the Turkey for Maximum Juiciness: After roasting, cover with foil and a tea towel and let it rest for up to 2 hours. This locks in moisture and makes carving easier.
- Remove the Foil at the Right Time: Take off the foil 45 minutes before the end of cooking to let the skin crisp up beautifully without drying out the meat.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover roast turkey cool to room temperature. Then, store it in an airtight container or wrap it tightly in foil. Keep it in the fridge for up to 3 days.
- Freeze: Once cooled, slice the turkey and store it in freezer-safe bags or containers. Freeze for up to 3 months. To thaw, transfer to the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C / 350°F. Place the turkey slices in a baking dish with a splash of broth or water to keep them moist. Cover with foil and heat for 15–20 minutes until warmed through.
Nutrition Facts
Serving Size: 1 serving
- Calories: 323
- Total Fat: 13.6g
- Saturated Fat: 6g
- Total Carbohydrate: 3.1g
- Dietary Fiber: 0.7g
- Sugars: 2.2g
- Protein: 47.3g
Try More Jamie Oliver Recipes:
- Jamie Oliver Turkey Crown
- Jamie Oliver Turkey Stew
- Jamie Oliver Turkey Butter Cranberries
- Jamie Oliver Turkey Bolognese
Jamie Oliver Turkey Clementine
Description
This delicious roast turkey clementine recipe by Jamie Oliver is perfect for a festive feast! Juicy, flavorful, and infused with citrusy clementine and fresh herbs, it roasts to golden perfection. The simple prep makes it stress-free, and you can customize the stuffing with your favorite flavors. A must-try centerpiece for Christmas or any special gathering!
Ingredients
Instructions
- Prep: Take the turkey out of the fridge 1–2 hours before cooking so it reaches room temperature. Check the cavity for giblets, remove them, and place them in a roasting tray for extra flavor in your gravy. Warm the butter in your hands and massage it all over the turkey, making sure to cover every part. Season generously with salt and black pepper.
- Stuffing & Trivet: Place the halved clementine and fresh herbs inside the cavity, leaving space for air to circulate. Fill the neck cavity with stuffing (not too tightly), then pull the skin over it and tuck it under the bird. Place the chopped onions, celery, and carrots in the tray with the giblets to create a trivet, then position the turkey on top. Cover with foil.
- Cook: Preheat the oven to 180°C / 350°F / Gas 4. Roast a higher-welfare bird for 25–30 minutes per kg (12–14 minutes per lb) or a standard bird for 35–40 minutes per kg (16–18 minutes per lb). For a 6kg / 13lb bird, this is about 2 hours 42 minutes. Remove the foil 45 minutes before the end to allow the skin to crisp up.
- Check Doneness: Insert a knife into the thickest part of the thigh—if the juices run clear, it’s done. A meat thermometer should read 65°C / 149°F for a high-quality bird or 70°C / 158°F for a supermarket turkey. Tilt the turkey using tongs to drain juices into the tray, then transfer it to a platter, cover with foil and a tea towel, and rest for up to 2 hours.
- Carve: Remove the wings and legs first. Slice the thigh meat or pull it apart. For the breast, use the full length of the knife to slice smoothly. Alternatively, remove the entire breast from the carcass and slice on a board.
Notes
- Bring the Turkey to Room Temperature: Let the turkey sit out for 1–2 hours before roasting. This helps it cook evenly and stay juicy.
- Butter Every Nook and Cranny: Warm the butter in your hands and rub it all over the bird, even under the skin, for the best golden, crispy skin.
- Use a Meat Thermometer: The safest way to check doneness is by using a thermometer. Aim for 65°C / 149°F for high-quality turkeys and 70°C / 158°F for supermarket birds in the thickest part of the thigh.
- Rest the Turkey for Maximum Juiciness: After roasting, cover with foil and a tea towel and let it rest for up to 2 hours. This locks in moisture and makes carving easier.
- Remove the Foil at the Right Time: Take off the foil 45 minutes before the end of cooking to let the skin crisp up beautifully without drying out the meat.
Jamie Oliver Turkey Clementine