BEST TURKEY IN THE WORLD - JAMIE OLIVER.
This looked so fab on his Christmas TV special. I am making it for christmas lunch this year, and a few other of the recipes provided. Cannot give a guarantee that it will be as brilliant as it seems, but fingers crossed it is. I'll post the recipe for the stuffing too, but I guess you can use any favourite recipes for stuffing you like if you want to. Make the butter and apply the night before cooking. The amount of butter required will depend on the size of the bird. For a 6 kilo turkey, around 150g-200g is used. approx 30 minutes per kilo on 400 plus 20 minutes at the end. Preparation time based on preparing the butter, spreading it, and packing the turky with stuffing. No refridgeration time, or stuffing prep. Cooking time based on a 5-6 kilo turkey.
Provided by JinxTheCat
Categories Whole Turkey
Time 3h20m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- 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.
THE EASIEST SEXIEST SALAD IN THE WORLD
Steps:
- Cut a criss-cross in the figs, but not quite to the bottom, and then, using your thumb and forefinger, squeeze the base of the fig to reveal the inside.
- Place the figs on a large plate and weave around I piece of prosciutto or Palma ham around each fig.
- Add the ripped up basil and the buffalo mozzarella.
- Drizzle over the honey, making sure each fig has some in the middle, then drizzle the olive oil, lemon juice, and salt and pepper.
- Or: Mix all the dressing ingredients together in a bowl and season, to taste, then drizzle everything with the honey and lemon juice dressing.
TURKEY CON CHILLI
Try to think of this recipe as a principle, rather than something you have to follow really strictly. I want you to embrace your own leftovers so adjust the recipe accordingly. If you need to swap out some of the vegetables that's fine, and different tinned or jarred beans will all work well too. I've given you a weight of turkey here, but you can use whatever you've got left over. It's all about building up layers of flavour with the sweet vegetable base then turning whatever you add to it into a beautiful meal with great spice and attitude. It's brilliant with steamed rice, or rolled up in warmed tortillas.
Provided by Jamie Oliver
Time 2h40m
Yield Serves 4 to 6
Number Of Ingredients 26
Steps:
- Preheat the oven to 350 degrees F/ 180 degrees C/ Gas 4. Heat a few lugs of olive oil in a large casserole-type pan on a medium heat. Add the onions, carrot, leek, red pepper, yellow pepper and chiles, and cook, stirring occasionally, for about 5 minutes. Add the coriander (cilantro) stalks, cumin and paprika, and cook for another 10 minutes or so, stirring frequently until soft and delicious. Sometimes I like to add some honey and white wine vinegar at this point and let it cook for a couple of minutes. I find this adds a wonderful sheen and enhances the natural sweetness of the vegetables. While that's happening, shred the turkey meat off your carcass and roughly chop it. Add a good pinch of salt and pepper to the pan of vegetables, then add the turkey and take the pan off the heat. Add the tomatoes and chickpeas or butter beans and stir everything together. Pop it in the hot oven to blip away for 2 hours. Check on it after an hour, and add a splash of water if it looks a bit dry. For the guacamole: While that's cooking, make your guacamole by blitzing one of your avocados in a food processor with the tomatoes, onion, garlic, chile and coriander (cilantro). Use a fork to mash the other avocado in a bowl so it's nice and chunky. Taste the mixture in the food processor and add salt and squeezes of lime juice until the taste is just right for you. Whiz up one more time then tip into the bowl with your chunky avocado and mix together. Take the chilli out of the oven and scrape all the gnarly bits from the edge of the pan back into the chilli for added flavour. Squeeze in some lime juice, and stir through most of the coriander leaves. Have a taste to check the seasoning then serve with steamed basmati rice or tortillas, and a good dollop of sour cream and guacamole on top. Scatter over your remaining coriander leaves (cilantro) and some finely sliced fresh chile if you fancy then get everyone to tuck in.;
JAMIE'S CHRISTMAS TURKEY
Provided by Jamie Oliver
Time 4h30m
Yield Serves 8 to 10
Number Of Ingredients 15
Steps:
- If you're worried about cooking the perfect Christmas turkey because you're afraid you'll get it wrong, don't be. This recipe is nice and simple and will help you achieve brilliant results for your Christmas meal. Take your turkey out of the refrigerator about an hour before you're ready to cook it so it comes up to room temperature before roasting. Give it a good rinse then pat it dry with some kitchen paper, making sure you soak up any water in the cavity. Drizzle the meat with a good lug of olive oil, add a few good sprinkles of salt and pepper and then rub this seasoning all over the bird, making sure you get in to all the nooks and crannies. Preheat your oven to full whack then get started on your stuffing. For the stuffing: Pour a lug or 2 of olive oil into a large pan on a medium heat and fry off your chopped onion, for about 10 minutes, or until softened. Stir in a good pinch of salt and pepper, the ground nutmeg and your chopped sage leaves, then continue to fry and stir for another 1 minute or 2. Spoon the onion mixture into a large bowl and let it cool completely. Once cooled, add your pork mince and breadcrumbs and use your hands to really scrunch everything together. Once it's mixed really well, bring the stuffing together into a ball, then cover and chill until you're ready to stuff your turkey. Pull the skin at the neck-end back so you can see a cavity and push about 1/2 of your stuffing inside your turkey. Not too much: you don't want to pack it so tightly it slows down the cooking. Once done, pull and fold the skin over the opening and tuck it under the bird so it looks nice. Turn the turkey around and drop a few small pieces of stuffing into the larger cavity along with your clementine halves and a few sprigs rosemary. Place your roughly chopped onion, celery, and carrots in the bottom of a roasting pan and lay your turkey on top. Cover the turkey with tin foil then put it in the hot oven and immediately turn the temperature down to 350 degrees F/ 180 degrees C/ Gas 4. Cook for about 35 to 40 minutes per kilo/ 2 pounds 2 ounces. The 11 pound/ 5 kg bird in this recipe will take about 3 to 3 1/2 hours. Check on your turkey every 20 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan. After 2 1/2 hours, remove the foil so the skin gets golden and crispy. When the time is up, take your turkey out of the oven and stick a small sharp knife into the fattest part of the thigh. If the juices run clear and the meat pulls apart easily, it's ready. If not, pop the turkey back in the oven to cook for a bit longer, then check again. Once ready, cover the turkey with tin foil and a few clean tea towels for 30 minutes and let it rest while you get your vegetables and gravy ready.;
THE WORLD'S BEST TURKEY
This recipe makes a deliciously moist turkey.
Provided by Sarah
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h10m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey in a roasting bag, and pour Champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.
- Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.
Nutrition Facts : Calories 590.5 calories, Carbohydrate 3.6 g, Cholesterol 213.6 mg, Fat 29.3 g, Fiber 0.5 g, Protein 68.2 g, SaturatedFat 10.5 g, Sodium 207.2 mg, Sugar 2.2 g
BEST TURKEY MEATLOAF
After much trial and error trying to make a more healthy meatloaf, I came up with this recipe. It is important to make this on a baking sheet so the liquids can be drained off the meatloaf. Also, do not put the topping on before the meatloaf has cooked for 30 minutes. Turkey creates a lot of juices, so if you put the topping on first it will become watery and runny.
Provided by isabella104
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a jelly roll pan.
- Mix ground turkey, buttery round cracker crumbs, milk, onion, egg, salt, garlic, and black pepper in a bowl; shape into a loaf and place on the prepared jelly roll pan.
- Mix ketchup, brown sugar, and Worcestershire sauce in a separate bowl; set aside.
- Bake meatloaf in preheated oven for 30 minutes; remove from oven and drain liquids. Top meatloaf with ketchup topping. Return loaf to oven and continue baking until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 296.3 calories, Carbohydrate 25.2 g, Cholesterol 84.5 mg, Fat 13.2 g, Fiber 0.6 g, Protein 19.7 g, SaturatedFat 3.2 g, Sodium 880.8 mg, Sugar 12.7 g
JAMIE OLIVER TURKEY CHILI RECIPE - (4.3/5)
Provided by raffterman
Number Of Ingredients 28
Steps:
- Preheat the oven to 350ºF. Heat a few tablespoons of olive oil in an oven proof large pot on a medium heat. Add the onions, carrot, leek, peppers and chillies, and cook, stirring occasionally, for about 5 minutes. Add the cilantro, cumin and paprika, and cook for another 10 minutes or so, stirring frequently until soft and delicious. Sometimes I like to add some honey and white wine vinegar at this point and let it cook for a couple of minutes. I find this adds a wonderful sheen and enhances the natural sweetness of the vegetables. While that's happening, shred the turkey meat off your carcass and roughly chop it. Add a good pinch of salt and pepper to the pan of vegetables, then add the turkey and take the pan off the heat. Add the tomatoes and chickpeas or butter beans and stir everything together. Pop it in the hot oven to cook for 2 hours. Check on it after an hour, and add a splash of water if it looks a bit dry. While that's cooking, make your guacamole by mixing one of your avocados in a food processor with the tomatoes, onion, garlic, chilli and cilantro. Use a fork to mash the other avocado in a bowl so it's nice and chunky. Taste the mixture in the food processor and add salt and squeezes of lime juice until the taste is just right for you. Mix the two together. Take the chilli out of the oven and scrape all the bits from the edge of the pan back into the chilli for added flavor. Squeeze in some lime juice, and stir in the cilantro leaves. Check the seasoning then serve with steamed basmati rice or tortillas, and a good dollop of soured cream and guacamole on top.
More about "best turkey in the world jamie oliver recipes"
ROAST TURKEY | TURKEY RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 10Total Time 4 hrs 55 minsCategory MainsCalories 787 per serving
- In my books, the perfect bird is 6.5kg– 8kg in weight because that’s a good size to handle, feeds about 10 to 14 people and has better flavour than bigger birds.
- If you’re buying from a small producer, like the lovely turkey I used from my mate Paul Kelly, you’ll often find these birds come with their own cooking instructions.
- This year I’m using a flavoured butter to give a bit of extra love to my turkey, and this is a job you can do the day before.
THE ULTIMATE TURKEY SANDWICH | JAMIE OLIVER - YOUTUBE
From youtube.com
Author Jamie OliverViews 258K
THE BEST TURKEY IN THE WORLD : RECIPES : COOKING CHANNEL …
From cookingchanneltv.com
Servings 10-14Total Time 5 hrs 15 mins
BEST TURKEY IN THE WORLD - JAMIE OLIVER. RECIPE - FOOD.COM
From pinterest.co.uk
HOW TO COOK A TURKEY, WITH CHRISTMAS RECIPES FROM JAMIE OLIVER, …
From inews.co.uk
TV TONIGHT: JAMIE OLIVER COOKS THE PERFECT TURKEY
From theguardian.com
WHAT IS THE BEST TURKEY TO PURCHASE | FEATURES | JAMIE OLIVER
From jamieoliver.com
10 ULTIMATE JAMIE OLIVER RECIPES | OUR BEST OF ALL TIME PICKS
From thehappyfoodie.co.uk
JAMIE OLIVER’S CHRISTMAS ROAST TURKEY - CARINA NORTH QUALITY MEATS
From carinanorthqualitymeats.com.au
JAMIE OLIVER'S WORST NIGHTMARE: THE RETURN OF THE TURKEY …
From theguardian.com
MIXED BEAN CHILLI: JAMIE OLIVER - KAMEDIA.CA
From kamedia.ca
JAMIE OLIVER'S BOLOGNESE SAUCE (WITH TURKEY NOT BEEF) RECIPE
From recipes.sparkpeople.com
FAIL-SAFE ROAST TURKEY | JAMIE OLIVER - REAGAN'S RECIPES
From reagansrecipes.com
JAMIE OLIVER'S CHRISTMAS TURKEY MASTERCLASS | THIS MORNING
From itv.com
HAS ANYONE TRIED JAMIE OLIVERS FLAVOURED BUTTER FOR THE BEST TURKEY …
From mumsnet.com
JAMIE OLIVER ADMITS HIS FAMILY WERE 'THE BEST ANTIDOTE IN THE WORLD ...
From dailymail.co.uk
TOP CELEBRITY RECIPES - FOOD.COM
From food.com
JAMIE OLIVER | RECIPES - CBC
From cbc.ca
JAMIE OLIVER RECIPES - FOOD NETWORK
From foodnetwork.com
JAMIE OLIVER'S CHRISTMAS COOKBOOK: TURKEY RISOTTO WITH CRISPY …
From cbc.ca
TOP 10 BEST CHEFS IN THE WORLD IN 2021 | FOODING WORLD
From foodingworld.com
JAMIE OLIVER TURKEY MEATBALLS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
HOLLY GETS PERSONAL WITH A TURKEY IN JAMIE OLIVER'S CHRISTMAS …
From youtube.com
TURKEY IDEAS FOR THANKSGIVING | FEATURES | JAMIE OLIVER
From jamieoliver.com
BEST CHRISTMAS TURKEY | TURKEY RECIPES | JAMIE OLIVER …
From jamieoliver.com
JAMIE OLIVER TURKEY CHOWDER RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
JAMIE OLIVER SHOWS US HOW TO COOK IN THE AGE OF COVID-19
From torontosun.com
JAMIE’S AWESOME ROAST TURKEY - YOUTUBE
From youtube.com
JAMIE OLIVER LOST 26 POUNDS BY MAKING THIS ONE CHANGE TO HIS DIET
From eatthis.com
THE INSANITY BURGER | JAMIE’S COMFORT FOOD | JAMIE OLIVER & DJ BBQ
From youtube.com
HOW TO MAKE ROAST TURKEY FOR CHRISTMAS - JAMIE OLIVER
From video.jamieoliver.com
JAMIE OLIVER'S TURKEY FARMER REVEALS TIPS FOR COOKING CHRISTMAS BIRD
From dailymail.co.uk
JAMIE OLIVER VS TURKEY TWIZZLERS : THE RE-MATCH - YOUTUBE
From youtube.com
THE BEST TURKEY RECIPES | FEATURES | JAMIE OLIVER
From jamieoliver.com
THE WORLD'S BEST TURKEY - THERESCIPES.INFO
From therecipes.info
HOW TO COOK A TURKEY: CHRISTMAS DINNER 2021 RECIPES FROM JAMIE …
From inews.co.uk
TURKEY TWIZZLERS ARE BACK 15 YEARS AFTER JAMIE OLIVER GOT THEM …
From thesun.co.uk
JAMIE OLIVER ON FAME, FAILURE AND FIGHTING OBESITY: 'I'M ACTUALLY …
From theguardian.com
BEST TURKEY IN THE WORLD - JAMIE OLIVER. RECIPE - FOOD.COM
From pinterest.com
You'll also love