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Mary Berry Christmas Turkey Recipe

Mary Berry Christmas Turkey recipe
Print Recipe
Print Recipe

Mary Berry’s Christmas turkey is a traditionally roasted whole turkey prepared with butter, herbs, and aromatics. The emphasis is on even cooking, protecting the breast from drying out, and resting the bird long enough to lock in moisture. Unlike heavily spiced or glazed versions, this approach highlights the natural flavour of the turkey and pairs easily with classic Christmas sides.

Ingredients

  • Whole turkey – 5 kg, thawed and giblets removed

  • Unsalted butter – 100 g, softened

  • Onion – 1 large, halved

  • Lemon – 1, halved

  • Fresh thyme – 4–5 sprigs

  • Fresh bay leaves – 2

  • Salt – to taste

  • Black pepper – to taste

  • Olive oil – 1 tablespoon

Instructions

  • Prepare the turkey – Remove the turkey from the fridge 1 hour before cooking to bring it to room temperature. Pat it dry thoroughly with kitchen paper.

  • Preheat the oven – Set the oven to 190°C (170°C fan).

  • Season generously – Season the cavity and outside of the turkey well with salt and black pepper.

  • Add aromatics – Place the onion, lemon halves, thyme, and bay leaves inside the cavity to gently flavour the meat.

  • Butter the bird – Rub the softened butter evenly over the breast and legs. Drizzle lightly with olive oil for extra colour.

  • Cover for roasting – Loosely cover the turkey with foil, ensuring it does not touch the skin.

  • Roast steadily – Roast for about 3½–4 hours, basting occasionally. Remove the foil for the final 40–45 minutes to allow the skin to brown.

  • Check doneness – The turkey is cooked when the juices run clear and the internal temperature reaches 72°C in the thickest part of the thigh.

  • Rest properly – Remove from the oven, cover loosely with foil, and rest for at least 30 minutes before carving.

Find it online: https://maryberrycooks.co.uk/mary-berry-christmas-turkey-recipe/