%201.svg)
Best Christmas Turkey Recipe
Why choose Christmas turkey?
A beautifully roasted turkey is a true showstopper and a timeless Christmas favourite. Known for its succulent meat and golden-brown skin, turkey is perfect for feeding a crowd and making a statement on your festive table. Our recipe uses premium Christmas turkeys from Grange Meat Co., delivering the juiciest, most flavourful result for your celebration.
Selecting the right ingredients
The key to a perfect turkey lies in the quality of the bird and the care you take preparing it. Here’s what you’ll need for your Christmas turkey recipe:
- Turkey: Choose a whole turkey from Grange Meat Co., sized to suit your guest list (allow roughly 500g per person)
- Butter: Softened butter for basting and adding richness.
- Herbs: Fresh thyme, rosemary, and sage for classic holiday flavour.
- Garlic: Crushed cloves to infuse the bird with savoury depth.
- Lemon: Adds brightness and keeps the meat tasting fresh.
- Salt & pepper: Essential for seasoning inside and out.
Ingredients:
- 1 whole turkey (4–5 kg)
- 150 g unsalted butter, softened
- 4 garlic cloves, crushed
- 1 lemon, halved
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 sprigs sage
- Salt and freshly ground black pepper
Order your Christmas Turkey from Grange Meat Co.
Order ingredients:
Here’s a step-by-step guide to roasting a Christmas turkey:
- Prepare your turkey
Remove the turkey from the fridge 30 minutes before cooking to bring it closer to room temperature. Pat dry with paper towels, including inside the cavity.
- Season and stuff
Rub softened butter all over the skin and under the breast where possible. Season generously with salt and pepper. Stuff the cavity with lemon halves, garlic cloves, and fresh herbs. Tie the legs together with kitchen string for even cooking.
- Preheat the oven
Preheat your oven to 180°C (fan-forced). Place the turkey breast side up on a rack in a large roasting pan.
- Roast the turkey
Roast for 2½ to 3 hours, basting every 30 minutes with the pan juices. If the skin is browning too quickly, loosely cover with foil. The turkey is ready when a thermometer inserted into the thickest part of the thigh reads 75°C.
- Rest before carving
Remove the turkey from the oven and rest under loose foil for at least 20 minutes. Resting ensures the juices redistribute, giving you moist, tender meat.
- Serve
Carve and arrange on a platter with fresh herbs and citrus slices for a festive presentation.
Tips for a perfect Christmas turkey
- Use a meat thermometer to avoid overcooking. It’s the best way to guarantee juicy meat.
- Dry the skin well before buttering to help it crisp up in the oven.
- Save the pan drippings to make a rich turkey gravy.
- Let the bird rest after cooking and before carving to keep the slices juicy and tender.
Perfect pairings for Christmas turkey
Turkey pairs beautifully with:
- Roast potatoes or buttery mash
- Green beans or Brussels sprouts with bacon
- Cranberry sauce or spiced chutney
- Rich turkey gravy made from the pan juices
How big of a turkey do I need for Christmas?
Allow roughly 500g of turkey per person if serving as the main protein. This will also leave some leftovers for Boxing Day sandwiches.
How do I stop my turkey from drying out?
Basting regularly, covering with foil if needed, and using a thermometer to avoid overcooking are the best ways to keep your turkey moist.
Can I brine my turkey?
Yes, brining is a great way to add flavour and lock in moisture. Brine your turkey in a saltwater solution with herbs and spices for 12–24 hours before roasting.
Can I cook turkey ahead of time?
You can roast the turkey earlier in the day, carve it, and cover it with foil. Gently reheat with some pan juices before serving.
Now that you know how to prepare the perfect Christmas turkey using premium produce from Grange Meat Co., you’re ready to impress guests with a show-stopping centrepiece. This recipe guarantees tender meat, golden skin, and a holiday meal to remember.
