Christmas turkey
Make your holiday table shine with our delicious Christmas turkey. Crisp-skinned and moist, the turkey is seasoned with an aromatic herb butter and lemon. The herb butter goes under the skin, giving the meat its unmistakeable richness. Enjoy the wonderful notes of rosemary, sage, and thyme as they fill your home this holiday season.
Ingredients
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Whole turkey, about 5 kg, oven-ready, with giblets and neck (optional)
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1 |
|---|---|
|
Salt
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2 tbsp |
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Rosemary
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2 sprigs |
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A handful of sage leaves (about 20 grams)
|
|
|
A handful of thyme (about 20 grams)
|
|
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Garlic cloves
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3 |
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Butter, softened
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200 g |
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Lemons, fruit and finely grated zest
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2 |
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Bay leaves
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8 |
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Onions
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2 |
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Carrots
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4 |
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Water
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150 ml |
Method
Dry brining
Christmas turkey
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Rub salt under the turkey skin and leave it uncovered in the fridge for 24–48 hours. This draws out moisture, then lets it reabsorb, so the meat holds on to more flavour. Leaving it uncovered also dries the surface of the skin, helping it brown during roasting.
Allow the turkey to rest for 30 minutes before carving to give the juices time to settle back into the meat instead of running out onto the chopping board. This keeps the bird moist throughout.
Use the roasting juices, browned bits, vegetables, giblets, and neck as the base for a flavourful gravy. See how to do it in our recipe for gravy for duck breast, or find more inspiration among our gravy recipes.
FAQ: Questions about Christmas turkey
Preparing the perfect Christmas turkey can seem challenging, but our FAQ section is here to help. From seasoning and timing to keeping the meat moist, these common questions and answers will guide you to the best results.
How do you season a Christmas turkey?
To season a Christmas turkey well, start by dry-brining it. Rub salt under the skin over the breast, then let it rest in the fridge, uncovered, for 24–48 hours. Before cooking, spread soft butter with selected herbs and spices underneath the skin. You can also add flavour by placing, for example, quartered lemons inside the turkey.
Can I use dried herbs instead of fresh herbs for Christmas turkey?
Yes, you can use dried herbs instead of fresh ones to season a Christmas turkey. To replace the fresh herbs in our recipe, use 2 teaspoons of dried rosemary and 1–1½ tablespoons of both dried sage and thyme. Mix the dried herbs with 200 g softened butter, along with garlic and lemon zest, before spreading it under the turkey skin.
How long should I cook a Christmas turkey?
How long you should cook a Christmas turkey depends on its weight. A turkey weighing about 5 kg takes approximately 2–3 hours to cook. Allow about 30–40 minutes per kg. Start checking the internal temperature after 2 hours. It should be 75 °C at the thickest part of the thigh and breast. Continue roasting in 10-minute increments and check again until it reaches the correct temperature.
What to do if the skin on my Christmas turkey is browning too fast?
Loosely cover the Christmas turkey with aluminium foil if the skin browns too quickly. The foil shields the surface while allowing the turkey to continue roasting. Remove the foil for the last 20 minutes of roasting to get crispy skin. If the bird sits close to the top of the oven, move it to a lower shelf. Make sure not to lower the oven temperature below 180 °C, as this might extend the cooking time and dry out the meat.
How do I ensure my Christmas turkey is moist?
Spreading butter beneath the breast skin before roasting helps keep the Christmas turkey moist. Basting regularly during roasting also prevents the meat from drying out. Use a meat thermometer to ensure the thickest part of the thigh and breast reaches 75 °C for perfect tenderness, and let the turkey rest for 30 minutes before carving to allow the juices to redistribute and maintain moisture in the meat.
Nutritional values per serving
Energy:
566 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 2.2 g |
| Protein | 50.7 % | 70.7 g |
| Fat | 45.6 % | 29.2 g |
| Carbohydrates | 3.7 % | 5.1 g |
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Celebrate the festive season with a classic Christmas turkey
There is nothing like the excitement of a Christmas feast, and our classic holiday turkey makes sure your celebration is unforgettable. The pleasure resides in the succulent flavours, the tender turkey meat, and the joy this meal brings. It is the scents that sneak from the kitchen into the rest of the house. It is the half-hour of resting when family and friends sit in anticipation. And it is the moment the whole turkey lands on the table, ready to be carved and shared, as a classic Christmas turkey should be.
Succulent meat and crispy skin
Dry brining requires a bit of planning, but it goes a long way towards achieving the sought-after contrast between juicy meat and crispy skin. It draws out moisture that the meat then reabsorbs for a juicier result. As the turkey roasts, the skin dries out and crisps up nicely. Underneath, the herb butter protects the breast, so you get that satisfying crunch on top and succulent softness beneath.
Infused with aromatic herbs and zesty lemon
The herb butter under the skin helps the meat become extra juicy and tender. This version is a fragrant mix of finely chopped garlic, rosemary, sage, and thyme, enhanced by bright lemon zest.
During roasting, the herbs release their oils and infuse the meat. This mixture not only tenderises the meat but also boosts the turkey's meaty richness. The lemon quarters inside the cavity add a refreshing note, blending in neatly with the savoury herbs. The combination is traditional, but as you will find out, it feels fresh and exciting.
A centrepiece made for holiday celebrations
Our Christmas turkey makes the table feel ready for a celebration. It brings together loved ones for a meal that sparks joy and conversation. The aroma of roasting turkey, combined with the sweet scent of onions and carrots, creates a welcoming atmosphere that draws everyone in.
Give the turkey plenty of good company with roasted brussels sprouts, and a colourful red cabbage with apples. Let a generous jug of gravy made from the turkey roasting juices tie everything together, and you have quite the festive spread.
How to carve a Christmas turkey
Let the turkey rest for 30 minutes before carving, so the juices settle and the meat stays moist when sliced. Transfer it to a large, stable chopping board. Start by cutting through the skin between each leg and the body. Pull the legs gently away and cut through the joints, then separate the thighs from the drumsticks at the connecting joints. Next, remove each breast by running a sharp carving knife down one side of the breastbone and following the rib cage until the whole breast comes off in one piece. Repeat on the other side and cut each breast across the grain into even slices. Pull the wings away from the body and cut through the joint to detach.
Make the recipe your own
Our turkey recipe leaves room for your own additions. Add dried cranberries or apricots to the cavity alongside the lemon quarters for a subtle fruity note, or replace some of the herbs in the butter with tarragon or marjoram. For a smokier result, lay streaky bacon over the turkey before roasting. The bacon adds its own flavour as it cooks and covers part of the skin, so remove it towards the end to give the skin time to turn golden. Once the last slice of turkey is gone, turn to our Christmas dessert recipes for a sweet finish to the celebration. Or explore our Christmas baking recipes for festive cakes, biscuits, and treats to enjoy throughout the holiday season.
