Mary Berry Roast Turkey Recipe

This foolproof Mary Berry Roast Turkey Recipe guarantees a succulent centerpiece by massaging lemon-thyme butter directly beneath the skin of the breast. Roasted until golden and rested for a generous hour and a half, the result is meat that is impossibly moist and tender, ensuring a stress-free Christmas dinner for the whole family.

Jump to Recipe

Mary Berry Roast Turkey Ingredients

The Bird:

• 6kg (13lb) Oven-ready Turkey: A high-quality free-range bird provides the best flavor and texture. Ensure it is fully defrosted if frozen.

The Herb Butter & Aromatics:

• 75g (2¾oz) Butter: Softened. This is the moisture barrier that prevents the breast from drying out.
• 1 Lemon: Thinly sliced (reserve the ends for the cavity). The acidity brightens the rich meat.
• 3 small Thyme sprigs: For placing under the skin.
• Salt: For crisping the skin.

The Cavity Stuffing:

• 2 small Onions: Skin on and halved. This flavors the juices for the gravy.
• 6 Bay leaves: Aromatic depth.
• Bunch of Sage leaves: The classic poultry herb.

How To Make Mary Berry Roast Turkey

1. Prep the Oven: Preheat the oven to 180°C (160°C Fan / Gas 4).
2. Butter Under the Skin: This is Mary’s secret. Loosen the skin over the turkey breast by gently sliding your fingers between the flesh and skin from the neck end (leave the skin attached at the cavity end). Spread two-thirds of the softened butter directly onto the flesh under the skin. Slide the lemon slices and thyme sprigs in with the butter, smoothing the skin back down.
3. Stuff the Cavity: Pack the body cavity with the onion halves, bay leaves, sage, and the reserved lemon tops/tails. Do not pack it too tight; this is for flavor, not eating.
4. Truss and Season: Tie the legs together with kitchen string to create a neat shape and tuck the wings underneath the bird. Rub the remaining butter over the outside skin and season generously with salt.
5. Roast: Place the turkey on a rack inside a large roasting tin. Roast for about 2 to 2¼ hours. Baste the bird with the pan juices occasionally. If the breast starts browning too quickly, cover it loosely with kitchen foil.
6. Check Doneness: Use a meat thermometer to pierce the thickest part of the leg (between drumstick and thigh). It should read 65–70°C. Alternatively, pierce with a skewer; if the juices run clear, it is done. If pink, roast a little longer.
7. The Long Rest: Remove the turkey from the oven. Cover it tightly with foil and layer several tea towels or a heavy towel on top to insulate it. Leave it to rest for 1½ hours. This allows the juices to redistribute completely, making the meat tender and freeing up your oven for roast potatoes.

Recipe Tips

• Resting is Mandatory: Do not skip the 1.5-hour rest. It might seem long, but the turkey stays piping hot under the foil and towels. Carving immediately will result in dry meat and a messy board.
• Defrosting: If using a frozen bird, ensure it is fully defrosted. A 6kg turkey can take up to 48 hours in the fridge. Never defrost at room temperature.
• Water in the Pan: If the bird is on a rack, add a splash of water or stock to the bottom of the tin. This stops the drippings from burning, ensuring you have a clean, non-bitter base for your gravy.
• Cooking Times: Oven times vary. A high-quality free-range bird often cooks faster (approx 2¼ hours) than a standard supermarket bird (up to 3½ hours). Trust your thermometer over the clock.

What To Serve With Roast Turkey

• Roast Potatoes: Use the oven time while the turkey rests to get them super crispy.
• Pigs in Blankets: Sausages wrapped in bacon are a non-negotiable side.
• Bread Sauce: A classic creamy British accompaniment.
• Cranberry Sauce: The tartness cuts through the rich skin.

How To Store Roast Turkey

• Refrigerate: Once cool, carve the remaining meat and store in airtight containers for up to 3 days.
• Freeze: Turkey meat freezes well for up to 2 months. Use it later for pies or curries.
• Carcass: Don’t throw the bones away! Boil them with water and veg scraps for a rich turkey stock.

Mary Berry Roast Turkey Nutrition Facts

• Calories: 320 kcal
• Fat: 12g
• Carbohydrates: 0g
• Protein: 50g

Nutrition information is estimated per serving of meat (skin on).

FAQs

Try More Recipes:

• Mary Berry Roasted Butternut Squash Soup​ Recipe
• Mary Berry​ Roasted Tomato Soup Recipe
• Mary Berry Pot Roast Chicken​ Recipe