How to cook a Perfect Christmas Turkey - Jamie Oliver's Quick and Easy Recipe

Christmas would not be Christmas without a flavourful roast turkey dish. But quick and easy cooking it’s about easing you up on stress.

This video shares not only quick and simple cooking tips ahead of Christmas but also reveals easy tips to upgrade Christmas dinner classics, including turkey, cranberry sauce, and bacon. Christmas Turkey is roasted in the most incredible way that’s gonna blow your mind. It’s going to give you crispy skin and the juiciest breast meat.

Jamie Oliver, who has opened up on his favorite Christmas recipes over the years, is here to reveal how to make a quick and easy turkey as well as his favorite cooking tips. Let’s discover his wonderful recipe in this video!


Cook Time: 3 hours 40 Minutes plus cooling and resting time

Servings: 10 servings

Ingredients:
- Free range turkey
- Dried cranberries
- Fresh thyme
- Unsalted butter
- Smoked streaky bacon
- Salt
- Pepper
Instructions:
- Mix the butter, chopped cranberries, salt, pepper, and thyme together to make a flavored butter.
- To get the butter under the skin of the turkey, use a spatula with a rubber end and put the end between the meat and the skin. Then move the spatula around to create room before inserting the butter.
- Stuff the flavored butter into the cavity to flavor the bird, and the juice that comes out will flavor the gravy later on.
- Once all the butter is inside the turkey, place it on a baking tray with giblets and bits of thyme underneath. Then wrap it up in foil before cooking.
- Putting a large bird in the oven for 25 to 30 minutes per kilogram and a standard bird in the oven for 35 to 40 minutes per kilogram. -
- Cook the bird for two hours with the foil on. Then remove the foil to cook the bird for 40 minutes for the skin to get golden and crispy.
- Put smoked streaky bacon into the goodness in the bottom of the tray and then weave it in and around the bird. Then cook all until the bacon gets golden.
- Take the turkey out of the oven and check the fattest part of the thigh. If the juices run clear and the meat pulls apart easily, it’s ready. - If not, pop the turkey back in the oven to cook for a bit longer, then check again.
- When you're confident it's cooked, rest the turkey for at least 1 hour, preferably 2 hours for bigger birds. Meanwhile, you can get your veg and gravy ready for serving.


🎬 TIMESTAMPS:
00:00 Intro
00:22 Make Christmas-flavored butter
01:14 Put it in between the breast meat and the skin
01:48 Place the turkey on a baking tray
02:02 Wrap the turkey up in foil before cooking
02:14 Pop your turkey in the oven at 180 degrees Celsius
02:44 Remove the foil and take the turkey out of the oven
03:11 Use smoked streaky bacon
03:44 Use the thermometer