Mary Berry’s Christmas Turkey is made with turkey, butter, lemon, thyme, onions, bay leaves, and sage. This traditional Mary Berry’s Christmas Turkey recipe creates a delicious holiday dinner that takes about 3 hours and 50 minutes to prepare and can serve up to 12-15 people.
Mary Berry Christmas Turkey Ingredients
- 6kg/13lb oven-ready turkey
- 75g/2¾oz butter softened
- 1 lemon, thinly sliced
- 3 small thyme sprigs
- 2 small onions, skin on and halved
- 6 bay leaves
- Bunch sage leaves
- Salt
How To Make Mary Berry Christmas Turkey
- Preheat Oven: Preheat your oven to 180°C/160°C Fan/Gas 4 (350°F).
- Prepare Turkey: Loosen the skin over the breast by slipping your fingers between the flesh and skin at the neck end, keeping it attached at the cavity end. Spread two-thirds of the softened butter under the skin, then place the lemon slices and thyme sprigs underneath.
- Stuff Cavity: Fill the turkey’s body cavity with the onion halves, herbs, onion skins, and the top and tail of the lemon slices.
- Tie and Tuck: Tie the turkey legs with cooking string to ensure a neat shape. Tuck the wings under the back of the bird.
- Season and Roast: Lightly grease the skin with the remaining butter and season with a little salt. Place the turkey on a rack in a large roasting tin. Roast for about 2–2¼ hours, basting occasionally. Cover with foil if the turkey is browning too quickly.
- Check Doneness: Use a meat thermometer to check the thickest part of the leg; it should read 65–70°C/150–160°F. Alternatively, pierce with a knife; if the juices run clear with no traces of pink, the turkey is done. Roast longer if the juices are still pink.
- Rest Turkey: Cover the turkey with foil and lots of tea towels. Let it rest for 1½ hours. If desired, drain any excess juices from the tin into a jug to make gravy.
- Carve and Serve: Carve the turkey into thin slices and serve.
Recipe Tips
- Butter Under Skin: Make sure to spread butter evenly under the skin for moist and flavorful breast meat. Gently loosen the skin with your fingers to avoid tearing it.
- Baste Regularly: Baste the turkey every 30 minutes to keep the skin crispy and the meat juicy. If the skin starts to brown too quickly, cover it with foil.
- Use a Meat Thermometer: For the best results, use a meat thermometer to ensure the turkey is cooked through. Insert it into the thickest part of the leg, avoiding the bone.
- Rest the Turkey: Let the turkey rest covered with foil and tea towels for 1½ hours after roasting. This helps the juices redistribute, making the meat more tender.
- Drain Excess Juices: If making gravy, drain any surplus juices from the roasting tin before carving. This prevents the gravy from being too greasy.
What To Serve With Christmas Turkey?
This delicious Christmas Turkey pairs well with roast potatoes, Brussels sprouts, stuffing, or cranberry sauce. It can also be served alongside green beans, carrots, or Yorkshire puddings for a full holiday dinner.
How To Store Leftovers Christmas Turkey?
- Refrigerate: Let the leftover Christmas Turkey cool to room temperature. Transfer it to an airtight container or wrap it tightly in foil. Refrigerate for up to 3–4 days.
- Freeze: If freezing, ensure the turkey is fully cooled before wrapping it tightly in plastic wrap and foil or placing it in a freezer bag. It can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
How To Reheat Leftovers Christmas Turkey?
- In The Oven: Preheat your oven to 180°C/160°C Fan/Gas 4 (350°F). Place the turkey in a baking dish and cover with foil to prevent drying out. Heat for about 20–30 minutes or until warmed through.
- In The Microwave: Place turkey slices on a microwave-safe plate and cover with a microwave-safe lid or wrap. Heat on medium power for 2–3 minutes, checking and stirring occasionally until heated evenly.
- On Stove: Heat turkey slices in a skillet over medium heat. Add a splash of broth or water to keep it moist and cover it with a lid. Warm for about 5–10 minutes, turning occasionally.
Mary Berry Christmas Turkey Nutrition Facts
Serving Size: 1 slice (about 85g)
- Calories: 115
- Total Fat: 1.3g
- Saturated Fat: 0.4g
- Cholesterol: 62mg
- Sodium: 51mg
- Potassium: 217mg
- Total Carbohydrate: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 28g
Try More Mary Berry Recipes:
- Mary Berry Chicken Pie With Potato Topping
- Mary Berry Condensed Milk Ice Cream
- Mary Berry French Onion Soup
- Mary Berry Spinach Roulade
Mary Berry Christmas Turkey
Description
Mary Berry’s Christmas Turkey is made with turkey, butter, lemon, thyme, onions, bay leaves, and sage. This traditional Mary Berry’s Christmas Turkey recipe creates a delicious holiday dinner that takes about 3 hours and 50 minutes to prepare and can serve up to 12-15 people.
Ingredients
Instructions
- Preheat Oven: Preheat your oven to 180°C/160°C Fan/Gas 4 (350°F).
- Prepare Turkey: Loosen the skin over the breast by slipping your fingers between the flesh and skin at the neck end, keeping it attached at the cavity end. Spread two-thirds of the softened butter under the skin, then place the lemon slices and thyme sprigs underneath.
- Stuff Cavity: Fill the turkey’s body cavity with the onion halves, herbs, onion skins, and the top and tail of the lemon slices.
- Tie and Tuck: Tie the turkey legs with cooking string to ensure a neat shape. Tuck the wings under the back of the bird.
- Season and Roast: Lightly grease the skin with the remaining butter and season with a little salt. Place the turkey on a rack in a large roasting tin. Roast for about 2–2¼ hours, basting occasionally. Cover with foil if the turkey is browning too quickly.
- Check Doneness: Use a meat thermometer to check the thickest part of the leg; it should read 65–70°C/150–160°F. Alternatively, pierce with a knife; if the juices run clear with no traces of pink, the turkey is done. Roast longer if the juices are still pink.
- Rest Turkey: Cover the turkey with foil and lots of tea towels. Let it rest for 1½ hours. If desired, drain any excess juices from the tin into a jug to make gravy.
- Carve and Serve: Carve the turkey into thin slices and serve.
Notes
- Butter Under Skin: Make sure to spread butter evenly under the skin for moist and flavorful breast meat. Gently loosen the skin with your fingers to avoid tearing it.
- Baste Regularly: Baste the turkey every 30 minutes to keep the skin crispy and the meat juicy. If the skin starts to brown too quickly, cover it with foil.
- Use a Meat Thermometer: For the best results, use a meat thermometer to ensure the turkey is cooked through. Insert it into the thickest part of the leg, avoiding the bone.
- Rest the Turkey: Let the turkey rest covered with foil and tea towels for 1½ hours after roasting. This helps the juices redistribute, making the meat more tender.
- Drain Excess Juices: If making gravy, drain any surplus juices from the roasting tin before carving. This prevents the gravy from being too greasy.
Mary Berry Christmas Turkey