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 comments on “Fail-Safe Roast Turkey | Jamie Oliver”

  1. jonimohni says:

    Isnt resting for 2 hours letting the meat get cold? Should I heat it up again?

  2. Gary Mehmet says:

    We love you, Jamie. thank you for your help with this (and every other) recipe. from my family to yours Merry Christmas!x

  3. massivelittleworld says:

    Where's Jamies re heating video for these birds ????

  4. Ashley Williams says:

    Looks delicious can't wait to try it! I made this healthy turkey breast recently and it was so good! https://www.youtube.com/watch?v=5wQKG9bvx8M I'm defiantly trying this next.

  5. A. Barnard says:

    "Flipping The Bird" just solved one of the greatest TURKEY MYSTERIES ever!

  6. Roy Connell says:

    Quick question
    Is that 180 Deg fan or non fan?
    Thank you

  7. hina charania says:

    Made turkey for the very first time ever this yr following these instructions. And it turned out unbelievable. Couldn't use the clementines though due to allergies of some guest. But boy! Did I get compliments.

  8. freakyflow says:

    62 Kg ..i better start early lol

  9. Paul Stuart says:

    Hi Jamie, we'll be doing this recipe tomorrow for sure! Any chance of a video on pots, pans, roasting tins!!!! Which brands do the best job at different price point? Do I need to be building my collection with All-Clad are are there cheaper alternatives which do the job just as well?

  10. DolceVita says:

    no garlic?

  11. JinHwan Yang says:

    2 hours of resting?? Doesn't it make turkey cold???should i re heat on the oven? I think it will dry the meat.

  12. bluemayhemsonicgreen says:

    Amazing Turkey last year Jamie! Will be using again this year xx Merry Christmas xx

  13. Stef Roberts says:

    Thank you Jamie Christmas dinner your style never done it before fingers crossed my goes as well as yours Merry Christmas Jamie Oliver x🎅🎄🎉🍾

  14. Moluaa says:

    Best & Easiest Recipe to Cook a Turkey cheers Jamie. Greetings from Ireland . Go raibh míle maith agat . Nollaig Shona 2017

  15. NymphetaminexXxGrrrl says:

    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.

  16. Santosh Guduru says:

    I did tandoori turkey for first time..cheers..

  17. kawtar elabbassy says:

    Thank u! I've just tried it today .it was amazing and so delicious thank u again xx

  18. JesusFreakJen says:

    Thanks Jamie, using this recipe 👍

  19. The Cichlid Room says:

    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.

  20. kate lindsay says:

    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.

  21. Stellatius says:

    Yessss. Succes!!! Thanks Jamie! But Genaro's brussel' sprouts were no big hit… Brrrrr!

  22. Joanna Johns says:

    Does he look drunk or something?? i love Jamie Oliver but is not he "overdoing" it here?? He looks drunk to me!!

  23. Poba Emam says:

    Ewww that's not a turkey thes is a turkey! Howtomakeaturkey

  24. Mark McGrath says:

    Two hours to rest?

  25. Jasmu Jacob says:

    he is wonderful chef making healthy and delicious and juicy turkeys

  26. batmangal isawesome says:

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

  27. Shannon Pickford says:

    Can u list all the ingredients before u begin please

  28. 1myday says:

    I tried it and it was perfect! Thank you soooo much for your tips and videos! Much appreciated!

  29. Yadvendra Yadav says:

    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…….

  30. Aqeel Ali says:

    Jamie Oliver Do You Eat Turkey?

  31. Abo Muhammed says:

    you are the best

  32. squirms shed says:

    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 ,

  33. Hartmut Thomas says:

    Oh my God . How I grill einen Türken . Thank you Mr. Jamie Oliver .

  34. Aim Ster says:

    En iyisi ne biliyormusun bütün malzemeleri tavuğun götüne sokmak lezzeti ordan

  35. Karen Shillinglaw says:

    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 ?

  36. Odd gamingTV says:

    Glad he didn't spilled the cranberrys when banging the table

  37. Rola mohamed says:

    i love your food

  38. Wyan Chan says:

    how is your bankruptcy going bro

  39. Sachin Lalwani says:

    2 hours resting? How do you serve it hot then?

  40. 馮佳玲 says:

    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

  41. Melinda Curtis says:

    aluminum? How about parchment paper under to avoid aluminum leaching.

  42. Maryam7862010 says:

    White people dont know how to season their food properly

  43. Nadja gallardo says:

    I love the way you talk with passion about it

  44. معرفه معرفه says:

    fantastic 😍

  45. Noelle Obcarskas says:

    No animal chooses to die. tofu is healthier and absorbs flavours better than dead flesh. https://youtu.be/gswl8EsANaM

  46. MANJEET KAUR says:

    One of my favorite dish

  47. MANJEET KAUR says:

    Plz send for me a rosted fish or a grilled fish recipe, any ways thanks

  48. Yoda7224 says:

    This recipe makes your gravy taste like butter. It's actually quite gross. You lose the turkey flavour.

  49. oldsteamguy says:

    tried it. worked great. thanks Jamie!

  50. Erich Murphy says:

    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.

  51. يونس Youness says:

    www.roastedturkey.us recipes of american cuisine

  52. Orlando Medina says:

    You should spread butter underneath the skin.

  53. Anna Gryzane says:

    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?

  54. Jay Cobbina says:

    Good basic recipe because I want my turkey seasoned very well and spicy .

  55. P-Town Boo says:

    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!!

  56. Erika Payne says:

    He under seasoned it!

  57. Alba Donis says:

    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

  58. reming iakai says:

    You are the best

  59. Julie says:

    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?

  60. Julie says:

    has anyone tried this? can u tell me how it turned out??

  61. R Ryan says:

    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.

  62. The Selective Random says:

    Is he high?😂😂😂😂

  63. bermey says:

    What would the cook time be without the stuffing?

  64. Justplainrobin says:

    lol a brit doing thanksgiving turkey. Oxtail? 🤢

  65. George L says:

    Toooorkey ! Wasn't expecting dat!

  66. Amy Hanlon says:

    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.

  67. Alanna Cross says:

    2:39 "just SHOVE IT IN THERE" :'(

  68. Class1973 says:

    Butter under the skin!

  69. Magdalena Gieras says:

    Hmm… how do i roast turkey crown on its own?🤔

  70. Pricilla Haubner says:

    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

  71. Chef Koushike Ahmed says:

    Really enjoy awesome best recipe for ever…………………. lovely.

  72. Hammerhead Eagle I Thrust aka Geoff says:

    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

  73. Colin. 1 says:

    👍🙏🎄

  74. Noluyanda Mguye says:

    Beautiful and simple

  75. Ragstal Rorikstar says:

    Why not peel the onions tho….you’re getting lazy as time passes by Jamie 😂

  76. D D says:

    Lutfen turkce altyazili olsun.sizin tariflerinizi yapmak istiyorum.bir cok turk youtuber artik ingilizce altyazili yapmaya basladi.

  77. keiming227 says:

    After watching this video, I am sure I can cook better than the chefs in Jamie Oliver's restaurants

  78. Carolanne Titmus says:

    Just like Julia Childs…Butter and more butter!!!! Love this recipe.

  79. fedoracore321 says:

    Which one's is better? Gordon's for Jamie's?

  80. Paddy Ohara says:

    One ugly looking yid.

  81. Tina Steunebrink says:

    Thanks Jamie you are a legend.

  82. Alex B says:

    So important to rest as long as you cook. Incredible difference!

  83. erika von berliner says:

    Pregunto. si habla en inglés la traducción no debería ser al español??

  84. Tahir Mean says:

    Very nice

  85. Giovanni Farinacci says:

    Thank you Jamie, you're an inspiration… to future Chef's

  86. The Animal Alchemists says:

    How can it be safe when the turkey is dead?

  87. The Animal Alchemists says:

    Christmas is about compassion. Where does killing and cooking turkeys fit into that?

  88. Bobbydazzlla says:

    Wish me luck -it's in

  89. Johnny Roberts says:

    3rd year following this recipe thanks jamie top notch👍👍

  90. Susan Fryer says:

    Thankyou you mak e it look so easy I always dread cooking turkey so heavy and awkward have good xmas thanks x

  91. Lee Filkins says:

    Thank you Jamie, I followed this video and made a perfect roast with garvy and all……..The gravy was amaaizng.

  92. GodzChild007 says:

    God where can I see more of his stuff on TV? I would watch religiously. ahem Food Network.

  93. Rob Dupuis says:

    This was so delicious!

  94. KatarzynaJo says:

    Worked out superb for me!

  95. underneonloneliness2 says:

    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.

  96. Amy Finn says:

    Great job. So nice to have a refresher. Thanks Love ♥

  97. Gil Tan says:

    2:39 shove it in there

  98. Amr شكرا جزيلا says:

    الاه عليك يا جمى رائع و متالق ديما

  99. Josiah Carlitz says:

    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.

  100. Scott Vernon says:

    please explain the 2hours rest time….will it get cold?

Leave a Reply

Your email address will not be published. Required fields are marked *