Delia Smith Traditional Roast Turkey Recipe

This Delia Smith Traditional Roast Turkey is a classic centrepiece for festive meals and special family gatherings. The turkey is roasted slowly until the meat is tender and juicy, with beautifully crisp golden skin and rich savoury flavour. Although it looks impressive, the method is straightforward and beginner friendly if you follow each step carefully. Allow around 3 to 4 hours in total, depending on the size of your bird.

Ingredients

For the Turkey

• 1 whole turkey (about 4–5 kg)
• 75g unsalted butter, softened
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• 1 large onion, quartered
• 1 carrot, roughly chopped
• 1 celery stick, roughly chopped
• 1 lemon, halved
• A few sprigs fresh thyme
• A few sprigs fresh parsley

For Basting and Gravy

• 500ml turkey or chicken stock
• 2 tbsp plain flour
• Extra pan juices from roasting tin

How to Make Delia Smith Traditional Roast Turkey

• Prepare the oven: Preheat the oven to 190°C or 170°C fan. Place a shelf in the lower middle of the oven so the turkey cooks evenly without the top browning too quickly.
• Prepare the turkey: Remove the turkey from the fridge about 1 hour before roasting so it comes to room temperature. Pat the skin dry with kitchen paper and place the turkey in a large roasting tin.
• Season and butter: Gently loosen the skin over the breast and spread half the softened butter underneath. Rub the remaining butter and olive oil over the outside of the turkey and season generously with salt and pepper.
• Add aromatics: Place the onion, carrot, celery, lemon halves and herbs inside the cavity of the turkey. These ingredients add flavour and help keep the meat moist during roasting.
• Start roasting: Roast the turkey uncovered for about 30 minutes until the skin begins to colour lightly.
• Cover and continue cooking: Loosely cover the turkey with foil and return it to the oven. Roast for approximately 35 to 40 minutes per kilogram, basting occasionally with the pan juices.
• Check for doneness: Remove the foil for the final 30 minutes so the skin becomes crisp and golden. The turkey is cooked when the juices run clear and a thermometer inserted into the thickest part reads 75°C.
• Rest the turkey: Transfer the turkey to a carving board, cover loosely with foil and allow it to rest for at least 30 minutes. Resting helps keep the meat juicy.
• Prepare the gravy: Place the roasting tin over medium heat, stir in the flour and cook for 1 minute. Gradually add the stock while whisking, scraping up the flavourful bits from the pan. Simmer until thickened.

Tips for the Best Roast Turkey

How do I keep the turkey moist?

Let the turkey come to room temperature before roasting and baste it regularly with its juices. Placing butter under the skin also keeps the breast meat tender.

Should I cover the turkey with foil?

Yes. Covering it during most of the cooking time prevents the skin from burning and keeps the meat juicy. Remove the foil near the end for crisp skin.

How do I know when the turkey is cooked?

The juices should run clear when the thickest part of the thigh is pierced. A meat thermometer reading of 75°C is the most reliable indicator.

Why should the turkey rest before carving?

Resting allows the juices to redistribute through the meat. If carved too quickly, the juices run out and the meat becomes dry.

Serving Suggestions

• Classic roast potatoes and seasonal vegetables
• Traditional sage and onion stuffing
• Cranberry sauce
• Buttered Brussels sprouts
• Rich homemade gravy

Storage

Room Temperature

Cooked turkey should not be left out for more than 2 hours. After serving, cool leftovers quickly and store properly.

Refrigerator

Store carved turkey in an airtight container in the refrigerator for up to 3 days. Reheat gently with a little stock to prevent drying out.

Freezing

Cooked turkey can be frozen for up to 3 months. Slice or shred the meat first and store in sealed freezer bags. Thaw overnight in the refrigerator before reheating.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 2 g
• Protein: 55 g
• Fat: 22 g
• Saturated Fat: 8 g
• Sodium: 420 mg

Nutrition values are estimates and may vary depending on the exact ingredients used.

FAQs

Delia Smith Traditional Roast Turkey Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A classic Delia Smith roast turkey with crisp golden skin and tender, juicy meat. Perfect for festive celebrations and family gatherings.

Ingredients

• 1 whole turkey (4–5 kg)

• 75g unsalted butter, softened

• 2 tbsp olive oil

• Salt and freshly ground black pepper

• 1 large onion, quartered

• 1 carrot, chopped

• 1 celery stick, chopped

• 1 lemon, halved

• Fresh thyme sprigs

• Fresh parsley sprigs

• 500ml turkey or chicken stock

Directions

• Preheat the oven to 190°C (170°C fan) and place the turkey in a large roasting tin.
• Pat the turkey dry and loosen the skin over the breast.
• Spread half the butter under the skin and rub the remaining butter and olive oil over the outside.
• Season with salt and pepper and place onion, carrot, celery, lemon and herbs inside the cavity.
• Roast uncovered for 30 minutes until the skin begins to brown.
• Cover loosely with foil and roast for 35–40 minutes per kilogram, basting occasionally.
• Remove foil during the final 30 minutes to crisp the skin.
• Check that juices run clear or internal temperature reaches 75°C.
• Rest the turkey for 30 minutes before carving and prepare gravy using the roasting juices and stock.

Notes

• Bring the turkey to room temperature before roasting for even cooking.
• Baste occasionally to keep the meat moist.
• Always rest the turkey before carving to retain juices.