Fail-Safe Roast Turkey | Jamie Oliver

Fail-Safe Roast Turkey | Jamie Oliver


Guys, we’re going to cook turkey! Whoo! This is one of the biggest meals of the year guys, whether it’s thanksgiving or christmas time. You need a fail safe recipe that guarantees perfect results and tastes every single time. Really good honest gorgeousness. So one of the first things you need to do to guarantee the most amazing succulent roasted turkey is actually get the turkey out of the fridge at least 2 / 2 and a half hours before you want to cook it. I always recommend buying a high well fair free range turkey, which is the one I’m using here. It’s not just more ethical, the flavour is incredible. Before we start prepping the bird for roasting we got to think ahead a little bit and we want a trivet that’s going to make the best gravy ever. We’ve got 3 or 4 little medium sized onions. These are going to roast under the bird, go gorgeously sweet. Some celery, some carrots. You want them quite crude and quite big, put a little rosemary in there. Put a few bay leafs in there. And also this is the opportunity to put in your giblets. Turkey neck is like ox tale, the depth of flavour and the collagen and the gorgeousness. It’s unbelievable right. So we’re just going to shake that in, that’s our trivet done. If you want to know how to make the most amazing gravy click the link. I’m going to give you the recipe for basic preparation of a gorgeous bird, okay? You want about half a pack of butter, most of this will drain off along with the actual natural turkey fat. So just rub it on, there’s no sort of polite way to prepare your turkey. So let me just wash my hands. Then we’re going to season generously with lovely sea salt. Some nicely ground black pepper, we got some nutmeg, it just feels like that little edge of christmas. Half a nutmeg is all you need. Okay so now let’s talk about stuffing. A lot of people ram a load of stuffing in this cavity here. And what that does, it’s not a pretty sight I admit, but what it does is it stops the natural air flow going into the bird and it kind of messes with your cooking time. We want to stuff it from the neck actually, with about 600 grams to a kilo. Depending on the size of your turkey. And then just tuck the skin back under like that and look, you would never have known I been there okay. If you want to see how to make the stuffing for this click the link. Place your turkey on the trivet, I did say you don’t want to fill it up but just a little clementine, just a little christmas clementine. Put 1 or 2 up there, and of course you can grab some rosemary or thyme and get that up there as well. Just give it a little rub, get a little bit of butter on there. Shove it in there. It hasn’t stopped the air going in, but it will create the opportunity for fragrance and potential and gorgeousness. A thing that I would recommend is a thermometer, now we’re going to push this thermometer into the fattest part of the turkey and just leave it there. It will give you an honest reading about what’s happening on the inside of the bird, we want you to be on top of that. Get a little foil, this is gonna real help contain juiciness and also protect the skin. And I just expose the thermometer like this. Super super helpful. My medium sized turkey here is 7 kilos on the head. Calculating the cooking times at 35 minutes per kilo. You work out your times guys and get that bird in the oven at 180 degrees celsius which is 350 fahrenheit. Find out more in the description box below. Don’t be afraid to go in halfway through the cooking, remove the foil and get a little spoon of fat and just base the turkey with all those gorgeous cooking juices. Pop the foil back on and about half an hour before the end of its cooking time, remove the foil for the skin to crispen up. So here you go guys, a beautiful beautiful turkey. This bird has been out for about half an hour. It’s cool enough to pick up right. We’re gonna just pour any juices out, put it onto a warm platter and you can just put a bit of tin foil over this. And a tea towel. 2 hours resting it’s going to be gorgeous. It’s not optional it’s not a luxury. It’s essential. So there you go guys, that is my perfect roast turkey. No tears guys, let’s get this right. And of course keep your comments coming in, we love to hear what you think and give us a like if this video was helpful for you. Good luck, take care and whatever you’re cooking, wherever you’re cooking it, have a brilliant brilliant time. Bye!

100 thoughts on “Fail-Safe Roast Turkey | Jamie Oliver”

  1. Why don't you peel the onions or garlic? Aren't you going to be choking on dried compost!? I have noticed fancier chefs putting much less effort into prep work, than most other people, and it makes me wonder if its laziness, or if there is some beneficial purpose to it. I mean no offense, i just don't know if i'm supposed to go out of my way to not peel stuff.. I can't imagine any benefit to leaving garlic and onion skins on.

  2. Thank you for the turkey, gravy, stuffing and roast potato recipe. It helped make our Christmas lunch a very special one. I got some lovely compliments from the family.

  3. Thanks Jamie. The turkey, stuffing & gravy was absolutely Devine. Best Christmas turkey I’ve cooked was the rave from my family. Thanks again for sharing this amazing recipe & the tips too. Hope your Christmas was fantastic.

  4. If the turkey is rested, it becomes cold is there away around this problem? Im fully aware of how important the resting stage is.

  5. Jamie Oliver, you Sir are a genius. Your cooking is what cooking should be like. I am in love with the fact that there is no fuss involved and yet the end product is brilliant…….

  6. for the first time i cooked my birds up side down .untill the last half hour ,as when i turned them over to brown the screen , then rested them upside down , let all the juices flow in to the breast meat , and ive got to say , they were the best ever ,

  7. Ok maybe a stupid turkey question but if you let it rest for 2 hours it will be cold. How do you heat it up again ?

  8. 火雞大餐日本人
    不用什麼都是台灣人他們不用吃那麼好?
    日本人他濫用麵粉他們們的國家投資美國產業理所當然別人也是這樣?
    金正恩他們有海鮮魚燒烤是不是吃到飽人頭製最地消費不用吃到那麼高級
    我覺得是日本人要學著買別人的東西不是推卸給別人
    你不吃東西要投資比別人多可以有發言權國家並非很肯花錢在美國眼睛看的不是花旗銀行私人產業老闆倒帳的
    看不懂來自於自己對待別人有心機會挑撥離間他們的老闆跟香港人一樣

  9. I’ll never understand why British people can’t pronounce the “th” sound
    Fink is not a word
    Firsday is not a day of the week.
    Seriously, your entire country needs speech therapy.

  10. Hi Jamie! I am not sure whether I can find sage in my area (I live in Latvia), what can you suggest to replace it with?

  11. My only issue is cooking it in an aluminum pan and roasting with aluminum foil on top…Stainless or other non-aluminum cooking vessel/roasting pan and a parchment barrier between turkey and foil. Other than that YUM!!

  12. Jaimie/Jaimie's team/anyone I'm in charge of the turkey this year for Thanskgiving and I was wondering… am I supposed to brine it first??? TIA

  13. you didn't have to butter and season the back as well? and season the inside? and will the lack of air flow underneath prevent even cooking?

  14. Jamie love FOOD TUBE!!!! QUESTION iv'e always heard that the bigger the turkey the dryer the meat if that's true is a smaller bird better ?
    how do you make sure that your bird is juicy ALL the way through? thanks for your response.

  15. I can't believe I didn't see anyone else mention is problem with this fail proof recipe, You MUST take the foil off or you will end up with a steamed turkey that is completely washed out and gross looking.

  16. Very easy
    I’m gonna spoil my man on Xmas
    Thank you Jamie I better run for shopping after knowing now what I need. Good job

  17. Blandest turkey EVER, think I prefer gordons way, where he puts the seasoned butter under the skin, then the flavour actually gets to the meat

  18. It’s taken 3 years to get 1.5 million views for Jamie Oliver and taken 2 weeks to get the same amount of views on both their Turkey Christmas videos. Jamie Oliver is a wanker who is so keen to get rid of anything slightly unhealthy.

  19. I cooked a turkey for the first time 2 years ago using your method, along with a brine/marinade. My wife said this is the first turkey she ever liked!! So I’m doing another one right now, just for the fun of it, I hope it turns out just as good.

  20. Jamie makes everything SO APPETIZING! Want him to prepare Thanksgiving dinner for me,
    or for that matter, any meal! 😋 YUM

  21. after i cutted up the onions carrots and celery season it with salt pepper tyme and rosemary then i placed the turkey on top of the veggies pour chicken broth in the roasting pan open the oven let it sit there it will make the perfect homemade turkey gravy

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