Delia Smith Traditional Roast Turkey Recipe

This succulent Delia Smith Traditional Roast Turkey is made with a whole oven-ready turkey, smoky streaky bacon, pork sausage meat, fresh sage, and softened butter. The result is a perfectly golden centerpiece with crispy skin and tender, flavorful meat that falls off the bone. This recipe is perfect for Christmas dinner or Thanksgiving and provides enough meat to feed a large family gathering.

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Delia Smith Traditional Roast Turkey Ingredients

For the Turkey:

• 1 turkey, about 14 lb (6.3 kg), oven-ready
• 3 oz (75 g) unsalted butter, softened at room temperature
• 8 oz (225 g) very fatty streaky bacon
• Salt and freshly milled black pepper

For the Pork, Sage, and Onion Stuffing:

• 2 lb (900 g) high-quality pork sausage meat or finely minced pure pork
• 1 oz (25 g) fresh sage, chopped
• 1 large onion, grated or very finely chopped
• 4 heaped tablespoons white breadcrumbs
• 1 egg, beaten (optional)
• Salt and freshly milled black pepper

For the Gravy:

• 2 level tablespoons plain flour
• 1 quantity Turkey Giblet Stock

How To Make Delia Smith Traditional Roast Turkey

1. Prepare the ingredients: On Christmas Eve (or the night before), take the turkey out of the fridge to reach room temperature. Remove the butter from the fridge to soften.
2. Make the stuffing: In a large bowl, mix the breadcrumbs, onion, and sage. Stir in a little boiling water. Add the sausage meat (and egg if using) and season well. Mix thoroughly. Store in a cool place, but do not refrigerate right before cooking.
3. Stuff the turkey: Preheat your oven to 425°F (220°C). Loosen the turkey skin at the neck end and pack stuffing gently between the flesh and skin. Tuck the neck flap under and secure with a skewer. Place the remaining stuffing inside the body cavity.
4. Prepare the roasting tin: Lay two large sheets of foil in your tin (one widthways, one lengthways). Place the turkey in the center on its back.
5. Season the bird: Rub the butter generously all over the turkey, focusing on the thigh bones. Season with salt and pepper. Lay the bacon strips over the breast and legs, overlapping them slightly.
6. Wrap the turkey: Bring the foil up and fold the ends to create a loose pleat (tent) over the breastbone. Seal the ends to make a parcel that allows air to circulate inside.
7. Begin roasting: Place the tin on a low shelf in the oven. Cook at 425°F (220°C) for 40 minutes.
8. Lower the heat: Reduce the oven temperature to 325°F (170°C). Continue cooking for another 3 ½ hours for a 14 lb bird.
9. Brown the skin: Remove the turkey from the oven. Tear away the foil and remove the bacon slices (save them for later). Turn the heat up to 400°F (200°C).
10. Finish cooking: Roast for a final 30-45 minutes, basting frequently with pan juices, until the skin is brown and crisp.
11. Check for doneness: Pierce the thickest part of the leg with a skewer. If the juices run clear with no pink traces, the turkey is done.
12. Rest the meat: Transfer the turkey to a warm serving dish. Let it rest in a warm place for 30 to 60 minutes before carving.
13. Make the gravy: Pour off excess fat from the roasting tin. Mix the flour into the remaining juices over low heat. Whisk in the giblet stock gradually until smooth. Simmer, season, and serve.

Recipe Tips

• Room Temperature is Key: It is vital to let the turkey come to room temperature before cooking. If the bird is cold inside, it will not cook evenly, and the cooking times will be inaccurate.
• Do Not Overpack Stuffing: When stuffing the neck end, do not pack it too tightly. The mixture will expand as it cooks. If it is too tight, the skin might split or the stuffing may become dense.
• Resting the Meat: Resting the turkey for up to an hour allows the juices to redistribute throughout the meat. This ensures every slice is moist and tender rather than dry.
• The Foil Tent: Creating a foil parcel creates a steaming environment. This keeps the breast meat moist while the dark meat cooks thoroughly.

What To Serve Traditional Roast Turkey

This classic roast turkey is the star of a festive meal. Serve it alongside crispy roast potatoes cooked in goose fat or vegetable oil. Honey-roasted parsnips and buttered carrots add sweetness to balance the savory gravy.

For greens, steamed Brussels sprouts with chestnuts or bacon are a traditional choice. Don’t forget a side of cranberry sauce and the reserved crispy bacon bits from the turkey breast.

How To Store Traditional Roast Turkey Leftovers

• Refrigerate: Carve the leftover meat off the bone and store it in airtight containers. It will keep in the refrigerator for up to 3-4 days.
• Freeze: Wrap the meat tightly in plastic wrap or foil, then place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw thoroughly in the fridge before eating.

Delia Smith Traditional Roast Turkey Nutrition Facts

• Calories: 580 kcal
• Total Fat: 32g
• Saturated Fat: 12g
• Cholesterol: 145mg
• Sodium: 680mg
• Total Carbohydrate: 15g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 55g

Frequently Asked Questions

• Can I prepare the stuffing in advance? Yes. You can mix the dry ingredients and onions the day before. However, add the sausage meat and egg just before you intend to stuff the bird to ensure food safety.
• How do I know if the turkey is fully cooked? Pierce the thickest part of the leg with a skewer or knife. The juices that run out should be golden and completely clear. If there is any pink in the liquid, return the bird to the oven.
• Why do I need to start at a high temperature? Starting at a high heat helps to jump-start the cooking process and heat the stuffing through. Lowering the heat later ensures the meat stays tender without burning the skin.
• Can I use a smaller turkey? Yes. For a 12 lb (5.5 kg) bird, reduce the main cooking time (at the lower temperature) to 3 hours instead of 3 ½ hours.

Try More Recipes:

• Delia Smith Turkey Curry​ Recipe
• Delia Smith Pork Stroganoff Recipe
• Delia Smith Pasta Puttanesca Recipe