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Mary Berry Roast Turkey

Mary Berry Roast Turkey - recipe card
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A classic British roast turkey crown, inspired by Mary Berry’s reliable method. The breast stays incredibly moist thanks to a lemon, garlic, and herb butter rubbed under and over the skin, while bacon layered on top bastes the meat as it roasts. Finished with a rich pan gravy, this is a perfectly golden, succulent centerpiece for any festive meal or Sunday lunch.

Ingredients

Scale
  • 1 turkey crown (about 3.3 lb / 1.5 kg), skin on
  • 4 tbsp unsalted butter, softened
  • 1 tbsp olive oil
  • Zest and juice of 1 lemon
  • 2 garlic cloves, minced
  • 1 tbsp fresh thyme leaves, finely chopped
  • 1 tsp chopped fresh rosemary
  • 1 tsp kosher salt, plus more for seasoning
  • 1/2 tsp freshly ground black pepper
  • 1 medium onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 4 slices streaky bacon (or enough to cover the breast)
  • 2 tbsp all-purpose flour
  • 1 cup (240 ml) chicken stock, preferably low-sodium

Instructions

  1. Remove the turkey crown from the refrigerator 45 minutes to 1 hour before cooking to bring it to room temperature; this promotes even cooking. Meanwhile, preheat the oven to 425°F (220°C) with the rack positioned in the lower third to accommodate the roasting tin.
  2. In a small bowl, combine the softened butter, lemon zest, minced garlic, thyme, rosemary, 1 teaspoon of kosher salt, and the pepper. Mix with a fork until thoroughly blended, creating a fragrant, spreadable herb butter.
  3. Gently slide your fingers between the skin and the meat of the turkey breast, starting from the neck end and working carefully to avoid tearing the skin. Spread about half of the herb butter directly onto the meat under the skin, massaging it evenly across the breast fillets so that the butter will melt and baste the meat from within.
  4. Rub the remaining herb butter all over the outside of the turkey, covering the legs and wings if present. Drizzle the olive oil over the skin and season with a pinch of extra salt and pepper, which will help the skin turn crisp and golden.
  5. Scatter the chopped onion, carrots, and celery across the base of a heavy roasting tin to create a trivet that will lift the turkey off the bottom and add flavour to the juices. Place the prepared turkey crown on top of the vegetables, breast side up, ensuring it sits steadily.
  6. Lay the bacon slices over the turkey breast, overlapping them slightly so they fully cover the skin. The bacon will render its fat gradually, basting the breast and keeping it moist during the initial high-heat roasting.
  7. Pour 1/2 cup (120 ml) of water into the base of the tin around the vegetables — not over the turkey — to prevent the veg from scorching and to create steam that helps keep the meat tender.
  8. Place the roasting tin in the preheated oven and roast at 425°F (220°C) for 20 minutes. Then reduce the oven temperature to 350°F (180°C) and continue roasting for approximately 1 hour to 1 hour 15 minutes, basting the turkey with the pan juices every 20-30 minutes using a spoon or bulb baster.
  9. Begin checking the internal temperature at the thickest part of the breast after 1 hour at the lower temperature; the turkey is perfectly cooked when a meat thermometer reads 165°F (74°C). If the bacon browns too quickly, tent the turkey loosely with aluminium foil. In the last 15-20 minutes, you may remove the bacon strips to allow the skin underneath to crisp, setting the bacon aside to serve alongside if desired.
  10. Once cooked through, carefully lift the turkey crown onto a warm platter or carving board, tent it loosely with foil, and leave to rest for at least 30 minutes. This resting period is essential for the juices to redistribute, ensuring every slice is moist.
  11. To make the gravy, tilt the roasting tin and spoon off most of the clear fat, leaving behind approximately 1-2 tablespoons of fat and the browned vegetables and sticky juices. Set the tin over medium heat on the stovetop, sprinkle the flour into the reserved fat, and whisk briskly for 1-2 minutes to cook the flour into a roux while scraping up all the caramelised bits from the bottom.
  12. Gradually pour in the chicken stock while whisking continuously to prevent lumps, then bring to a gentle simmer. Cook for 3-5 minutes, stirring occasionally, until the gravy has thickened to your liking. Season with salt, pepper, and a squeeze of lemon juice from the reserved lemon, then strain through a fine sieve into a warm jug, pressing on the vegetables to extract every drop of flavour. Carve the turkey into slices and serve hot with the gravy.

Notes

Storage: Cool leftover turkey completely, then refrigerate within 2 hours in an airtight container for up to 3 days. Gravy can be stored separately for up to 2 days. Freezing: Carved turkey freezes well; wrap tightly in cling film and foil, then freeze for up to 3 months. Thaw overnight in the fridge. Reheating: Reheat turkey slices gently in a 300°F (150°C) oven with a splash of stock or gravy, covered, for 15-20 minutes until piping hot (165°F / 74°C). For the gravy, reheat in a saucepan over low heat, whisking and adding a little water if it has thickened.

Nutrition

Keywords: Mary Berry roast turkey, roast turkey crown, British roast turkey, holiday turkey recipe, butter herb turkey, Mary Berry recipe, turkey with bacon, Christmas turkey, Sunday roast, easy turkey crown, oven roasted turkey, lemon garlic turkey

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