Excellent turkey recipes for Christmas. We have 5 luxury variants for you. Which one will you try?

Turkey meat has minimal fat content and a much higher protein content compared to other meats.

It is therefore a relatively healthy option that everyone will surely appreciate during the Christmas holidays.

That’s why we’ve prepared 5 great Christmas turkey recipes for you that your whole family will appreciate.

So let’s do it!

Roast turkey with cider

Enjoy this easiest turkey recipe ever that is sure to impress all your guests! The combination of apples, meat and vegetables is among the favorites and you can never go wrong with it.

INGREDIENTS

• 5.4 kg turkey without giblets
• 2 carrots, roughly chopped
• 2 leeks, roughly chopped
• 2 tablespoons of olive oil
• 500 ml of cider
• 2 large apples

For the sauce:

• 25 g plain flour
• 100 ml of cider or broth
• 1/2 teaspoon Dijon mustard

METHOD

• Remove the turkey from the refrigerator an hour before cooking.
• Dry it with a paper towel and use tweezers to pull out any stray feathers.
• Allow the turkey to come to room temperature.
• Weigh the turkey and calculate the cooking time, which will be approximately 30-35 minutes per kg.
• Preheat the oven to 190°C.
• Place the carrots and leeks in the bottom of a large, heavy baking dish and place the turkey on top (breast side up).
• Tie the legs loosely with kitchen string, rub with oil and season.
• Pour the cider into the baking dish, then cover the baking dish loosely with foil.
• Bake for the calculated time, basting occasionally.
• 45 minutes before the turkey is done, cut each apple into 6 wedges and add to the roasting pan.
• If the turkey is not browning, remove the foil.
• To check it’s done, poke a fork into the thickest part of the breast and check that the juices that come out are golden and clear.
• If the juices have a red tinge, return the turkey to the oven and check every 10 minutes.
• Alternatively, use a meat thermometer – the temperature must be at least 72°C when inserted into the thickest part of the breast.
• Transfer the turkey to a cutting board and the apples to a bowl (keep the juices from the turkey in the baking dish).
• Cover turkey well with foil and clean tea towels to retain heat.
• Let rest in a warm place for at least 30 minutes or up to 1 1⁄4 hours.
• To make the sauce, scrape the bottom of the baking dish with a wooden spoon to remove any sticky bits and strain into a jug.
• Remove all the fat from the top of the jug with a spoon.
• Add the flour and a few tablespoons of the strained liquid to a large saucepan and cook over medium heat for 1 minute.
• Whisk in the cider or stock, then the strained cooking juices, 100ml water and the mustard to make a smooth sauce and leave to bubble, stirring occasionally, until thickened.
• You can root.
• To serve, uncover the turkey and transfer to a warm plate.
• Garnish with the reserved apple wedges and serve with the sauce (heated if necessary).

Juicy turkey in butter

Try this easy recipe for a tender and juicy roast turkey with butter. Thanks to it, you can playfully try a stress-free Christmas dinner.

INGREDIENTS

• 20 ml rapeseed oil
• 1 x 5kg good quality turkey (have the butcher remove the wings and neck and cut them into 2.5cm pieces)
• 40 g of butter, softened to room temperature
• 2 pinches of sea salt flakes
• 2 pinches of freshly ground white pepper
• 200 ml of water
• salt and freshly ground black pepper
• 1-2 teaspoons of arrowroot starch, dissolved in 1 tablespoon of cold water
• roasted potatoes and steamed seasonal vegetables, to serve

METHOD

• Remove the turkey from the fridge and bring to room temperature – this will take at least an hour.
• Preheat the oven to 230 degrees Celsius.
• Heat the canola oil in a large roasting pan on the stove.
• Add the sliced ​​turkey wings and neck and roast for 8-10 minutes, turning the pieces every 2-3 minutes.
• Meanwhile, soften the butter in a small bowl, then season with salt and ground white pepper.
• Rub the flavored butter all over the turkey.
• Once the sliced ​​wings and neck are browned, add the remaining butter to the roasting pan.
• Place the turkey on the wings and roast in the oven for 30 minutes.
• Remove the turkey from the oven and drizzle the roasting juices over everything.
• Reduce the oven temperature to 160 degrees Celsius.
• Pour the water into the roasting pan, return the turkey to the oven and continue roasting for another hour, basting the turkey with the roasting juices every 20 minutes.
• At the end of the cooking time, test the turkey for doneness by inserting a skewer into the thickest part of the thigh; if the juice runs out, the meat is cooked.
• Alternatively, use a meat thermometer; the temperature should be 65°C for 10 minutes or up to 74°C for 2 minutes.
• If the turkey is not fully cooked, return it to the oven.
• Remove the turkey from the oven and transfer it to a deep tray, reserving the roasting pan in which the turkey cooked along with the juices.
• Set the turkey aside to rest for at least 30 minutes to 1 ½ hours.
• Prepare the baked potatoes and vegetables.
• When ready to serve, return the pan to the stove.
• Bring the juice to a boil and scrape up any burnt bits from the bottom.
• Collect the juices that the turkey released while resting and add to the gravy.
• Season with salt and ground black pepper if needed.
• Reduce the heat until the sauce comes to a boil, then stir in the dissolved root starch and cook until the sauce thickens.
• Strain the sauce through a fine sieve into a heated container.
• Put the turkey on the table and cut it into slices.
• Serve with roasted potatoes and vegetables.
• Pour sauce over.

Roasted turkey meat with vegetables

Want to take the stress out of cooking this Christmas? Do you want to spend more time actually enjoying Christmas instead of being stuck in the kitchen making complicated treats? But at the same time, do you want to prepare something delicious for your family to enjoy? Then this recipe is just for you! Enjoy it.

INGREDIENTS

• 6 tablespoons of olive oil
• 1 kg of potatoes, peeled and cut into 50 g pieces
• salt and pepper
• 500 g parsnips, peeled and cut into sticks
• 500 g carrots small carrots
• 8 cloves of garlic, finely crushed, leave the skin on
• 1 large red onion, peeled and cut into 8 wedges
• 10 cocktail sausages wrapped in bacon
• 8 slices of turkey breast, each weighing approximately 100 g
• 8 sage leaves
• 200 g Brussels sprouts
• sauces to serve as desired

METHOD

• Preheat the oven to 220 degrees Celsius.
• Drizzle 6 tablespoons of olive oil into the bottom of a large deep baking tray (approx. 40 x 33cm) and place the tray in the oven to heat.
• Peel the potatoes and cut them into pieces that are about 50 cm in size.
• Place them in a large pot and cover with boiling water.
• Add a teaspoon of salt and cook over medium-high heat for 12 minutes.
• Meanwhile, peel the parsnips and cut them into large sticks.
• Finely crush 8 cloves of garlic and peel and quarter the red onion.
• Cut the Brussels sprouts in half and prepare the sage and carrots.
• When the potatoes are done, drain them and shake them in a pot with a lid.
• Then flip the potatoes into the hot fat on a baking sheet.
• Add the parsnips and carrots.
• Sprinkle with a little salt and pepper, then add everything to the hot baking sheet.
• Place the tray in the oven and bake for 20 minutes.
• After 20 minutes, remove the tray and add the garlic cloves and red onion.
• Return the tray to the oven and bake everything for another 15 minutes.
• After 15 minutes, salt the slices of turkey breast and add them to the baking sheet along with the halved Brussels sprouts, cocktail sausages in bacon and sage leaves.
• Put the tray back in the oven for another 20 minutes.
• Meanwhile, prepare the sauces to serve.
• After the last 20 minutes, check the turkey for doneness (cut the largest slice in half and check for pink).
• Serve with sauces of your choice.

Christmas turkey with cranberry, chestnut and sage stuffing

We have an absolutely luxurious dish for you, which will serve perfectly as a gluten-free Christmas dinner. It doesn’t compromise on taste or preparation and is sure to impress your guests!

INGREDIENTS

• 5 kg free-range turkey, without giblets
• 1 shallot, halved
• 2 bay leaves
• 4 stalks of celery, halved

For the stuffing:

• 50 g of softened butter
• 3 – 4 shallots (about 200 g), finely chopped
• 75 g dried cranberries, roughly chopped
• 24 sage leaves, 12 finely chopped and 12 left whole
• 50 g of boiled chestnuts, roughly chopped
• 350g gluten-free pork sausages
• 75 g of gluten-free breadcrumbs
• 1 orange, finely grated
• whole nutmeg, grated
• 110g smoked pancetta, cut into slices

For the sauce:

• 125ml dry sherry
• 1 tablespoon redcurrant jelly, plus more to taste
• gluten-free chicken broth (to prepare 800 ml – 1 l of broth)
• 1 bay leaf
• lemon juice (optional)
• 3 tablespoons of cornmeal, mixed with 3 tablespoons of cold water

METHOD

• Allow the turkey to come to room temperature.
• Put the halved shallot and 1 bay leaf into the main cavity, tie the legs with kitchen string.
• Melt 25g of butter in a pan, add the shallot, cook for 10 minutes and transfer to a bowl.
• Add the cranberries, sage, chestnuts, sausage, breadcrumbs, half the orange zest and nutmeg.
• Preheat the oven to 180°C.
• Add the remaining orange zest and additional nutmeg to the remaining butter in the bowl.
• Carefully rub the butter mixture under the skin and over the breasts.
• Place 300g of the stuffing in the neck cavity, then turn the turkey breast down, pull the neck flap down over the stuffing and secure with skewers.
• Weigh the stuffed turkey to calculate the cooking time (20 minutes per kg plus 105 minutes).
• Place the celery stalks in the bottom of the baking dish and place the turkey and the remaining bay leaf on top.
• Cover with buttered foil.
• for the calculated time, top up after the first hour and then every 45 minutes.
• Remove the foil for the last 45 minutes.
• Shape the remaining stuffing into 12 balls, wrap each in a slice of pancetta and place in the sage.
• Insert a meat thermometer into the thickest parts of the breast.
• If the temperature is 75°C or higher, the turkey is done.
• Transfer the turkey to a cutting board and cover with foil.
• Let rest for at least 30 minutes.
• Bake the balls of stuffing for 25-30 minutes.
• Hollow out the celery stalks and transfer to the pan.
• Pour the juice from the meat into the kettle and remove the excess fat.
• If you have less than 400 ml of juice, you can top up with stock.
• Place the roasting pan on the stove, add the sherry and scrape the bottom of the roasting pan.
• Pour the mixture into the pan with the celery, meat juice, currant jelly, 800 ml of chicken stock and a bay leaf.
• Bring to the boil and simmer for 10 minutes until the sauce begins to reduce.
• Add a little more jelly if needed.
• Strain through a sieve and return to the pan.
• Gradually stir cornmeal mixture into sauce until thickened.
• Slice the turkey and serve with gravy, meatballs and your favorite vegetables.

Holiday turkey roulade

Try this luxurious roll of prosciutto, ground turkey and stuffing. It’s the perfect Christmas recipe that won’t break the bank. Serve with roasted vegetables, green salad and cranberry sauce.

INGREDIENTS

• 500 g of ground turkey meat
• 2 slices white bread, torn into small pieces (crustless)
• ½ cup chicken stock
• 6-8 slices of prosciutto
• 1 tablespoon of olive oil
• ½ tablespoon of butter
• 1 small onion, finely chopped
• 1 clove of garlic, crushed
• 1 granny smith apple, grated
• ½ cup breadcrumbs
• 2 tablespoons parsley, finely chopped
• 2 tablespoons sage, finely chopped
• ½ cup dried cranberries, chopped
• peel of 1 orange

To serve:

• 1 tablespoon of butter
• 1 bunch of sage leaves
• ¼ cup pistachios

METHOD

• Preheat the oven to 180°C.
• Place the bread and chicken stock in a medium bowl.
• Mix well and set the bowl aside.
• Let the bread soak up the broth to soften.
• Place a medium-sized skillet on the stove over medium heat.
• Put the oil and butter in a pan and let the butter melt.
• Add the onion to the pan and sauté until translucent.
• Then add the garlic and saute over a low heat for one minute.
• Remove from heat and place in a large bowl, let cool while you prepare the turkey mixture.
• Mix ground turkey with breadcrumbs.
• Put in the fridge.
• In a large bowl with the onion mixture, add the apple, softened bread, parsley, sage, cranberries and orange zest.
• Mix well.
• Place the prosciutto slices side by side on a piece of parchment paper, overlapping slightly.
• Remove the turkey mixture from the refrigerator.
• Place the mixture on a piece of plastic wrap on baking paper and flatten into a 2-3cm thick rectangle.
• You want the rectangle of ground turkey to be slightly smaller than the slices of prosciutto.
• Place the stuffing on top of the turkey mixture.
• Carefully roll the turkey mixture and stuffing into a sausage shape.
• Make sure the turkey completely surrounds the stuffing.
• Roll out the turkey “sausage” on top of the prosciutto.
• Place the “sausage” on one edge and roll up.
• Place the turkey roulade on a baking sheet lined with parchment paper.
• Place in the oven and bake for about 45 minutes.
• Place the turkey roulade on a serving tray, cover loosely with foil and prepare the pistachios.
• Melt the butter in a non-stick pan over medium heat.
• When the butter begins to foam, add the pistachios and sage leaves.
• Sauté until the sage leaves are crisp.
• Pour the mixture over the turkey roll and serve.

How to roast the best turkey?

1. Buy the best quality turkey . If you cannot use fresh, thaw the frozen one thoroughly before baking. It is important to have meat at room temperature .
2. Always let the roast turkey rest . This will make the meat tender and juicy.
3. The legal baking time is important.

And how did you like our recipes today? Write to us in the comments!