Turkey stew | Turkey recipes | Jamie Oliver recipes (2024)

FAQs

How to make turkey soup with Jamie Oliver? ›

Season and simmer gently for 5 minutes. Tear the mushrooms and shred or slice the turkey, then add to the pan and reduce the heat to low. Simmer for another 2 to 3 minutes, then add fish sauce and lime juice to taste. The finished soup should be sour, salty and hot so add another bruised chilli or two, if needed.

Preheat your oven to full whack, get the turkey in the roasting tray and cover with foil. As soon as it goes in the oven, immediately turn the heat down to 180ºC/350ºF/gas 4. As a rough guide, you want to cook the turkey for about 35 to 40 minutes per kilogram, so a 7kg turkey will want about 4 to 4½ hours in the oven.

Impart rich flavor and add moisture to your Thanksgiving turkey by adding a layer of butter under the skin before roasting. Learn how to do this simple (but genius) technique for a delicious Thanksgiving turkey.

Add halved onions, carrot chunks, celery and fresh herbs to the cavity of your turkey, inserting them loosely. These flavor builders are the base of stock and most soups. As your turkey cooks, they'll steam and infuse your bird with moisture and flavor.

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

Roast the turkey in the hot oven for 10–15 minutes. Take the tray out of the oven, baste the bird with the pan juices and lay the bacon rashers over the breast to keep it moist. Baste again. Lower the setting to 180°C/Gas 4 and cook for about 2 1⁄2 hours (calculating at 30 minutes per kg), basting occasionally.

Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125°F, about 3 hours. Remove foil; raise oven heat to 400°F. Continue roasting, basting occasionally, until thigh reaches 180°F, 45 to 60 minutes more.

Read the Important Note below, and preheat the oven to 200°C/180°C Fan/gas mark 6/400ºF. Melt the goose fat (or butter) and maple syrup together slowly over a low heat. Paint the turkey with the glaze before roasting in the oven, and baste periodically throughout the cooking time. Roast for 2½ hours.

Your turkey will cook more evenly and faster if you start it out at room temperature so remove the turkey from the refrigerator 1 hour before roasting. If you plan to stuff your turkey, wait until you're ready to put it in the oven before putting the stuffing in the turkey.

Add Fat if You Want To

Because turkey breast is especially lean, I like to rub softened fat beneath the skin just before roasting. It melts and gives the meat extra flavor, richness, and moisture. Duck fat is wonderful for this, and it fortifies the poultry flavors, but unsalted butter works well, too.

Should I put an onion in my turkey? ›

An easy turkey tip: Peel and quarter an onion or two and nestle it into the cavity of your turkey. Alliums like onions and shallots add flavor and a bit of moisture to poultry. The onion and shallot flavor also pairs well with other onion-infused sides like dressing and green bean casserole.

After turkey has roasted 45 minutes, place potatoes in top third of oven. Roast along with turkey until potatoes are tender, stirring potatoes occasionally, about 45 minutes.

There's no room for aromatics

Swap out dressing for quartered onions, halved citrus, apples, celery sticks, carrots, or fresh herbs, any combination of which will help the star of the meal taste better.

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

It will liquefy again when you heat it up, so don't worry! Gelling simply refers to the way the broth congeals when you cool it in the fridge. Really good bone broth is gelatinous (and jiggly). Your broth is still nutritious, even if it doesn't gel.

Thanksgiving Help Line

You can use either stock or broth for keeping dressing moist or as a basis for gravy, but a strong flavor will give you better results.

You can add more herbs and different spices to add more flavor to turkey soup, but sometimes a bit of salt is all you need. The other clincher is cooking the carcass low and slow to get as much flavor from the roast turkey as possible. Try sauteeing your vegetables in a bit of olive oil before adding to the soup.