Mary Berry Traditional Roast Turkey Recipe

Mary Berry's traditional roast turkey recipe is stuffed with herbs and onions, which makes it the perfect centrepiece for your Christmas dinner. This recipe is very simple to make, and the most delicious roast is key to making an extraordinarily tasty Christmas recipe with the butter and lemon slices under the skin to baste the turkey. It helps keep it from drying out during its roast.

Method

Roast Turkey Recipe– Step-by-Step Method

1. Preheat the oven to 180°C (160°C fan) / Gas Mark 4.
2. Prepare the breast: At the neck end, carefully slide your fingers under the turkey skin to loosen it from the breast meat, keeping the skin attached around the cavity. Gently spread two-thirds of the softened butter directly onto the breast meat beneath the skin. Place the lemon slices and thyme sprigs under the skin, then smooth the skin back over the top.
3. Fill the cavity: Put the halved onions into the body cavity along with the herbs, onion skins, and the lemon ends.
4. Shape the bird: Tie the legs together neatly using kitchen string. Fold and tuck the wings underneath the turkey to prevent burning it.
5. Season the skin: Rub the remaining butter very lightly over the outside of the turkey and season with a small amount of salt.
6. Roast: Place the turkey on a rack set inside a large roasting pan. Roast for approximately 2 to 2¼ hours, basting occasionally with pan juices. If the skin browns very fast, cover loosely it with foil.
7. Check doneness: Insert a meat thermometer into the thickest part of the leg between the thigh and drumstick. The internal temperature should reach 65–70°C.
8. Without a thermometer, pierce the leg with a sharp knife—clear juices mean it is cooked; pink juices mean it needs more time.
9. Rest the turkey: Remove from the oven, cover loosely with foil, then place tea towels over the top. Allow it to rest for 1½ hours. If desired, pour off excess pan juices into a jug to use for gravy.
10. Carve and serve: Slice the turkey thinly and serve warm.

Helpful Tips

Cooking Time

Turkey roasting times depend on the breed and how it was raised. A high-quality free-range turkey serving 12 may cook in as little as 2¼ hours, while heavier-breasted birds can take up to 3½ hours. Always check packaging instructions, ask your butcher, or rely on a digital thermometer (70°C internal temperature).

Advance Preparation

You can prepare the turkey around 12 hours. Complete all steps until placing it in the roasting pan, then cover and refrigerate until ready to cook.

Defrosting a Turkey

A whole frozen turkey typically needs about 48 hours to defrost in the refrigerator. As a general rule, allow 10–12 hours per kilogram. Keep it in its original packaging, set in a tray on the bottom shelf to catch drips. Defrosting at room temperature is not recommended due to food safety risks.

Adding Liquid to the Roasting Pan

If the turkey sits on a rack, adding a little water or stock to the pan helps prevent juices from burning. If it rests directly in the pan, this usually isn’t necessary.

Covering While Roasting

A well-buttered turkey breast usually doesn’t need covering. Use foil only if it browns too quickly. If using bacon to cover the breast, protect it with baking paper and foil, removing both for the final 30 minutes so the bacon can crisp.

Cooking the Day Before

The turkey can be roasted a day in advance. After cooking, let it cool uncovered for about an hour, then carve and refrigerate the slices. Store gravy separately.

Reheat covered with foil at 180°C (160°C fan) for about 45 minutes, adding gravy or stock to keep the meat moist. Turn slices halfway through reheating.

FAQs

1.What ingridients are used in Traditional Roast Recipe

Ingridients use in this recipe are oven-ready turkey, butter, lemon, thinly cut, thyme sprigs,  onions, bay leaves, A bunch of sage leaves and salt.