Sarah Butler: My foolproof recipe for roast Christmas turkey

Plus how to make smoked salmon, cream cheese & cucumber bites — the ultimate Christmas nibbles

I only have turkey once a year at Christmas, so I want it to be as nice as it can be. After much deliberation and nervousness that it might not taste good (and then what do you do?) I finally took the plunge and tried a buttermilk soak, and I haven’t looked back since. It gives the most delicious finish, and I cannot recommend it enough.

I only have turkey once a year at Christmas, so I want it to be as nice as it can be.

After much deliberation and nervousness that it might not taste good (and then what do you do?) I finally took the plunge and tried a buttermilk soak, and I haven’t looked back since. 

It gives the most delicious finish, and I cannot recommend it enough.

I now even soak my chicken breasts in buttermilk ahead of a recipe, as it makes them incredibly tender and moist. With the addition of orange, herbs, and garlic, you’ll never cook your turkey any other way again.

For Christmas nibbles, you want a recipe that looks good, tastes great, and is quick and easy to whip up for unexpected visitors.

These cucumber, smoked salmon, and cream cheese bites tick all the boxes, and the ingredients are handy to keep in the fridge over the holidays.

They come together in minutes and will have you looking like a hostess with the mostest!

Buttermilk-Marinated Roast Christmas Turkey

recipe by:Sarah Butler

Tender, juicy roast turkey flavoured with aromatic herbs, garlic, and citrus. I cannot recommend this process enough; the meat is juicy and tender, not dry. Remember to rotate the turkey as it marinates for a nice overall result.

Servings

6

Course

 Main

Ingredients

• For the marinade:

• 1litre buttermilk

• 3–4 garlic cloves

• 6-8 orange slice

• 4-5 sprigs of fresh rosemary

• Handful whole peppercorns

• 4-5 whole cloves

• 1 cinnamon stick

• Salt and pepper

• For the roast

• 3 onions, quartered

• 3 carrots, chopped in large chunks

• Fresh herbs (rosemary, thyme, bay leaves)

• Garlic cloves

• 150g Irish butter, softened

• 2 tbsp fresh parsley, chopped

• 2 garlic cloves, minced

• 10 streaky rashers

• For the gravy

• Roasting tin with leftover turkey juices and vegetables

• 2-3 tbsp plain flour

• 500ml chicken or turkey stock (more if needed)

• Salt and pepper, to taste

Method

1. Prep time: 15 minutes + 24 hours marinating

2. Cook time: Based on size (see panel below)

3. Place the turkey in a large container or bag.

4. Pour over buttermilk and add garlic, orange slices, herbs, spices, and a generous seasoning of salt, and pepper.

5. Marinate in the fridge for 24 hours, turning the turkey every few hours to ensure even marination.

6. Remove turkey and rub off excess marinade with kitchen paper.

7. Place the turkey on a bed of onions, garlic, carrots, and herbs in a deep metal roasting tin.

8. Mix softened butter with parsley and minced garlic. Stuff some under the skin and rub the rest over the bird.

9. Lay the streaky bacon over the top of the turkey.

10. Cover with foil. Roast as per weight/cooking time instructions.

11. Use a food thermometer to ensure the internal temperature reaches 75°C.

12. Cook for 3-3 ½ hours at 200°C/fan 180°C/ gas 4 until juices run clear.

13. Baste every 30 minutes. Remove foil for the last 40 minutes to brown.

14. Remove the cooked turkey from the roasting tin and place on a board to rest.

15. Rest the turkey for at least 30 minutes after roasting to keep it juicy and easier to carve.

16. To make the gravy, place the roasting tin over medium heat. Sprinkle flour into the juices and stir well to form a paste with the roasted vegetables.

17. Gradually whisk in stock, scraping up all flavourful bits from the pan.

18. Bring to a simmer and cook until thickened.

19. Strain into a saucepan. Season to taste.

20. Turkey Cooking Times
22. Turkey Weight (unstuffed) - Approx. Cooking Time
24. 2–3 kg (4–6 lb) 1 hr 45 min – 2 hr 15 min
26. 3–4 kg (6–9 lb) 2 hr 15 min – 2 hr 45 min
28. 4–5 kg (9–11 lb) 2 hr 45 min – 3 hr 15 min
30. 5–6 kg (11–14 lb) 3 hr 15 min – 3 hr 45 min
32. 6–7 kg (14–16 lb) 3 hr 45 min – 4 hr 15 min
34. 7–8 kg (16–18 lb) 4 hr 15 min – 4 hr 45 min
36. Add 20 – 30 minutes to the total time if the turkey is stuffed.

Sarah’s secrets

• Make extra gravy and freeze it. 
• It’s a lifesaver for future roast dinners or gravy-loaded sandwiches.
• Rest the turkey for at least 30 minutes after roasting to keep it juicy and easier to carve.

Smoked Salmon, Cream Cheese & Cucumber Bites

recipe by:Sarah Butler

Christmas nibbles don’t get easier (or tastier) than this. These refreshing bites combine crisp cucumber, creamy herbed cheese, and silky smoked salmon, the perfect festive pairing with a glass of bubbly.

Servings

24

Preparation Time

 15 mins

Total Time

 15 mins

Course

 Side

Ingredients

• 24 cucumber slices (¾-inch thick)

• 150g cream cheese

• 2 tbsp fresh dill, chopped (plus extra sprigs to garnish)

• 1 tsp fresh lemon juice

• 20 smoked salmon strips (about 2 inches each)

• Salt and black pepper, to taste

Method

1. Pat the cucumber slices dry with kitchen paper and arrange on a serving platter.

2. In a bowl, mash together the cream cheese, chopped dill, lemon juice, and a little salt and pepper until smooth.

3. Spoon about ½ teaspoon of the cream cheese mixture onto each cucumber slice.

4. Top with a strip of smoked salmon.

5. Garnish with a small sprig of dill.

Sarah's secrets 

• These can be made a few hours ahead and chilled in the fridge.
• Just cover lightly with cling film to keep them fresh until serving.