Best Turkey in the World - Jamie Oliver.

Recipe by JinxTheCat
READY IN: 3hrs 20mins




  • For the Butter:.
  • You need to finely chop the carrots, onion and celery. Chop rosemary and thyme.
  • Mix into the butter thoroughly.
  • The Turkey:.
  • Using a tablespoon, gently seperate the skin from the meat through the cavity up towards the breastbone of the bird.
  • Once the skin is separated, take half of the flavoured butter and push in between the skin and the meat. Massage so that the butter is evenly distributed.
  • The other half of the butter is to be smoothed over the outside of the turkey.
  • Using a skewer or rosemary sprigs, secure the cavity, so that the skin doesn't slide.
  • Cover in cling film and keep in the refridgerator until ready to be cooked.
  • Before cooking, chop 2-4 clementines and place in the cavity.
  • Stuff the neck of the bird with as much stuffing as possible.
  • Cook the bird on 350 / Gas Mark 4. Time scale is approx 30 minutes per kilo, plus 20 minutes at the end.
  • For best results, baste the turkey every 45 minutes.
  • Enjoy.