Mary Berry’s Foolproof Roast Turkey: A Stress-Free Christmas Dinner

## Mary Berry’s Foolproof Roast Turkey: A Stress-Free Christmas Dinner

Christmas dinner shouldn’t be a source of stress. The star of the show, the magnificent roast turkey, should be a triumph, not a trial. This year, let culinary legend Mary Berry guide you to perfection with her incredibly simple yet elegant roast turkey recipe. This recipe ensures a juicy, flavorful turkey, minimizing cooking anxiety and maximizing Christmas cheer.

Why This Recipe Is a Game-Changer:

Mary Berry’s recipe is designed for ease and deliciousness. With only eight ingredients (including seasoning!), and a prep time of under 30 minutes, it’s surprisingly straightforward. The best part? You can prepare the turkey up to 12 hours in advance, allowing you to enjoy your Christmas Eve without kitchen stress. Simply pop it in the oven on Christmas Day, and voila! A perfectly roasted masterpiece awaits.

Mary Berry’s Lemon and Thyme Roast Turkey Recipe:

Prep Time:

Less than 30 minutes

Cook Time:

Over two hours

Serves:

12-15 people

Ingredients:

* 6kg oven-ready turkey
* 75g softened butter
* One lemon, thinly sliced
* Three small thyme sprigs
* Two small onions, halved (skins on)
* Six bay leaves
* A bunch of sage leaves
* Salt (to taste)
* Cooking string
* Meat thermometer

Equipment:

* Large roasting tin
* Roasting rack
* Kitchen foil
* Tea towels

Instructions:

1.

Preheat your oven:

Preheat to 180°C (160°C fan/gas mark 4).
2.

Prepare the turkey:

Loosen the skin over the turkey breast by gently slipping your fingers between the skin and flesh, starting at the neck end. Leave the skin attached at the cavity end. Spread two-thirds of the softened butter under the skin of the breast. Arrange lemon slices and thyme sprigs under the skin.
3.

Season and stuff:

Fill the turkey cavity with the halved onions, bay leaves, and sage leaves. Include the onion skins and the top and tail of the sliced lemon. Tie the legs together securely with cooking string and tuck the wings behind the back of the bird.
4.

Butter and season:

Lightly grease the remaining turkey skin with the remaining butter and season generously with salt.
5.

Roast:

Place the turkey on a rack in a large roasting tin. Roast for approximately 2 hours and 15 minutes, or until golden brown. Baste occasionally. If the turkey is browning too quickly, cover loosely with kitchen foil.
6.

Check for doneness:

Use a meat thermometer inserted into the thickest part of the thigh (between the drumstick and thigh) to check for doneness. It should register 65-70°C. Alternatively, pierce the thickest part of the thigh with a sharp knife; the juices should run clear if it’s cooked through.
7.

Rest:

Once cooked, remove the turkey from the oven and cover it loosely with foil. Then, wrap it in several layers of tea towels and let it rest for at least 90 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.

Tips for Success:

*

Buy a good quality turkey:

The flavor of your turkey will directly reflect the quality of the bird you purchase.
*

Don’t overcook:

Overcooked turkey is dry turkey. Use a meat thermometer to ensure perfect results.
*

Let it rest:

Allowing the turkey to rest is crucial for retaining its moisture and flavor.
*

Plan ahead:

Prepare the turkey the day before for a more relaxed Christmas Day.

This year, make Christmas dinner memorable with a perfectly cooked turkey – the Mary Berry way! Enjoy!