The ULTIMATE Turkey

The weather’s crisp, the trees are turning golden, and everywhere you look, pumpkin spice season is in full swing. While I’m not part of the floppy beige hat and Ugg boot crew (I’m more of a beret and trainers kinda gal), the changing seasons signal one thing loud and clear: it’s time to gear up for the festive season. Thanksgiving and Christmas are just around the corner, and there’s no better time to get ahead of the game and start planning your show-stopping meal. Trust me, babs, it’s never too early to prep for festive greatness.

Hosting the big day? Feeling the pressure of keeping family and friends fed, happy, and not subtly comparing your turkey to last year’s? Fear not—I’ve got you. Let me walk you through my fool-proof turkey recipe, guaranteed to deliver a moist, succulent, and ridiculously delicious bird that will leave your guests raving. Yes, this turkey is so good it might just cement your status as the official holiday chef for years to come. (Apologies in advance for that, but hey, at least you’ll have first dibs on the leftovers.)

If that’s not enough, I’ve gone all out and created a full Christmas dinner series on YouTube, complete with everything you need to know about roasties, gravy, and all the trimmings. Whether it’s your first time hosting or you’re a seasoned pro looking to up your game, I’ve got you covered with tips, tricks, and festive cheer. Oh, and a little family gossip for you: it’s only recently that I’ve been allowed to take the reins for Christmas dinner in the O’Toole household. Despite my Michelin-starred training, 10+ years as a professional chef, and two Sunday Times bestselling cookbooks, my mom still thought she had the upper hand in the festive kitchen. Let’s just say this turkey recipe changed all that. Sorry, mom—it’s my turn now.

Top Turkey Tips for the Perfect Festive Feast

Let’s cut to the chase. The secret to a truly standout turkey lies in preparation. These tips aren’t just about avoiding the dreaded dry bird—they’re about elevating your turkey game to pro levels. Follow along, and you’ll be the savior of the season.

Tip 1 – DRY BRINING

Dry brining is an absolute must to ensure the best turkey. Forget a big bucket of water, what you need to do is dry your turkey off, separate the skin from the flesh and massage in your dry mix. I’ve included my recipe below which you may just need to adapt depending on the size of your turkey. Then once you’ve got it all rubbed in under the skin, place your bird in the fridge for 3 days. Now, I like to keep my bird uncovered but I know this is tricky when you’ve packed the fridge with christmas food and you’re already fighting for space, but it does give you that crispy, golden skin when cooked! If you do have space, put it on a shelf away from other foods as you don’t want anything touching it. You can also cover it if you’re struggling though.

Tip 2 – COMPOUND BUTTER

The addition of a compound butter will add extra flavour and extra moisture. It’s super simple to make and I added lemon, orange and herbs to my butter to give it that festive feel, but you can mix it up and add whatever else you fancy but if you’re new to compound butters, this is a goodun. Make sure you save any of the leftover bits from the lemon, orange and herbs to shove inside the turkey! You can also add onion, stalks from the herbs and leftover dry brine. There’s no waste here and what’s the harm in a little bit more flavour? Honestly, you should see what comes out of my bird on the day…

Tip 1 – BANGING GRAVY

For an absolute STUNNIN gravy, make sure you save all those bits you get with the turkey. As rank as the innards and turkey neck may seem, keep them, because once roasted on a tray with some veg, this will make the basis for your gravy and it will truly be next level. You can put the tub of Bisto at the back of the cupboard because you won’t be needing that anymore. Head over to my YouTube channel to find my full gravy recipe because gravy is so much more than just the juices from your turkey.

For more beautifully festive and impressive sides, why not try my goose fat roasties. 

You may have also noticed in this recipe that I’ve been a little vague when it comes to cooking the actual turkey, that’s not me being awkward or lazy hehe, it’s just this is where it all gets lil bit tricky and I can’t actually help you that much. The weight of the turkey determines how long to cook it for, so it’s different for every one! As a guideline, for a 3.5kg turkey I will cook it for around 1 hour 30 minutes. Ideally if you have one I would highly recommend using a meat thermometer, bonus points if it’s one that can go in the oven. Make sure to check the juices are running clear and a thermometer inserted into the thickest part of the thigh is reading around 70ºc/160ºf before removing from the oven. If you’re still not sure, the best thing you can do is just to cut into it! No one is going to care if there is a bit of a piece taken out of the leg, they’d rather that than have an undercooked turkey for dinner, followed by food poisoning…happy boxing day!

I’m gonna say it…

I’m gonna say it, and I mean it: enough is enough. Dry, tasteless turkey has no place on the Christmas table. If you’re tired of the annual turkey disappointment, it’s time to take matters into your own hands. With this recipe, you’ll not only save the festive season, but you’ll also earn a spot in the family hall of fame.

If turkey’s just the start for you, don’t forget to check out my ultimate recipes for goose fat roasties, veggie sides, and even dessert ideas. Christmas is all about going big, and I’ve got everything you need to nail it.

Now, get your turkey prepped, dry brined, and ready for its moment of glory. The festive season is calling, and you, my friend, are about to deliver a feast for the ages. Let’s make this Christmas (or Thanksgiving) the tastiest one yet. 🎄🍗✨