Buttermilk Christmas Turkey

There’s no better way to guarantee a beautifully moist and flavourful Christmas turkey than with a buttermilk marinade. The gentle acidity of the buttermilk tenderises the meat, while the citrus, herbs, and spices infuse it with subtle festive notes. Marinate the bird overnight for the juiciest result, then roast over a bed of vegetables for a rich base that doubles up as the start of your gravy.

Sarah Butler

Recipe - Killarney - Daly's

Prep Time30 Minutes

Servings8

Cook Time270 Minutes

Ingredients

1 litre buttermilk

1 lemon & ½ lemon for roasting

1 orange

4 whole garlic cloves & 6 garlic cloves for roasting

4 sprigs fresh rosemary & some for roasting

4–5 peppercorns

1 cinnamon stick

2 potatoes

4 carrots

5 onions

Small bunch fresh parsley

Small bunch fresh thyme

2 bay leaves

150g melted butter for roasting & 80g softened butter for the herb butter

10 rashers streaky bacon

Directions

Ingredients

For the buttermilk marinade

1 litre buttermilk
1 lemon, sliced
1 orange, sliced
4 whole garlic cloves
4 sprigs fresh rosemary
4–5 peppercorns
1 cinnamon stick
Salt and pepper

For roasting

2 potatoes, peeled and quartered
4 carrots, peeled and cut into thick chunks
5 onions, halved (reserve 2 for the cavity)
½ lemon, sliced (reserve some for the cavity)
6 garlic cloves (reserve 2 for the cavity)
Small bunch fresh rosemary, thyme, and parsley
2 bay leaves
150 g melted butter
10 rashers streaky bacon
Salt and pepper

For the herb butter

80 g softened butter
2 tbsp chopped herbs (rosemary, thyme, parsley)

Method

Place the turkey in a large bag or container and add the buttermilk, lemon and orange slices, garlic, rosemary, peppercorns, cinnamon stick, salt, and pepper. Seal well and refrigerate for 24 hours, turning occasionally to ensure the marinade coats evenly.
When ready to cook, remove the turkey from the marinade, discard the liquid and aromatics, and pat the bird dry with kitchen paper. Preheat the oven to 180°C (160°C fan) / 350°F / Gas 4. Arrange the potatoes, carrots, remaining onions, lemon slices, garlic, fresh herbs, and bay leaves in the base of a large deep roasting tin.
Fill the cavity of the turkey with 2 onion halves, 2 garlic cloves, and a few lemon slices. To prepare the herb butter, mix the softened butter with the chopped herbs. Carefully loosen the turkey breast skin with your fingers, creating a pocket, and spread the herb butter underneath. Brush the whole bird with melted butter, season generously, and lay the streaky bacon rashers across the breast and legs.
Place the turkey on top of the vegetables in the roasting tin and roast for 3½ to 4 hours, allowing about 40 minutes per kg (20 minutes per lb). Baste occasionally during cooking. If the bacon browns too quickly, cover loosely with foil. The turkey is ready when the juices run clear and the internal temperature reaches 74°C / 165°F.
Remove the turkey from the oven, cover with foil, and let it rest for at least 30 minutes before carving.

Top Tip: For extra-crispy bacon and golden skin, remove any foil during the final 20 minutes of cooking and increase the oven temperature slightly.

30 minutes

Prep Time

270 minutes

Cook Time

Servings

Recipe

Ingredients

For the buttermilk marinade

1 litre buttermilk
1 lemon, sliced
1 orange, sliced
4 whole garlic cloves
4 sprigs fresh rosemary
4–5 peppercorns
1 cinnamon stick
Salt and pepper

For roasting

2 potatoes, peeled and quartered
4 carrots, peeled and cut into thick chunks
5 onions, halved (reserve 2 for the cavity)
½ lemon, sliced (reserve some for the cavity)
6 garlic cloves (reserve 2 for the cavity)
Small bunch fresh rosemary, thyme, and parsley
2 bay leaves
150 g melted butter
10 rashers streaky bacon
Salt and pepper

For the herb butter

80 g softened butter
2 tbsp chopped herbs (rosemary, thyme, parsley)

Method

Place the turkey in a large bag or container and add the buttermilk, lemon and orange slices, garlic, rosemary, peppercorns, cinnamon stick, salt, and pepper. Seal well and refrigerate for 24 hours, turning occasionally to ensure the marinade coats evenly.
When ready to cook, remove the turkey from the marinade, discard the liquid and aromatics, and pat the bird dry with kitchen paper. Preheat the oven to 180°C (160°C fan) / 350°F / Gas 4. Arrange the potatoes, carrots, remaining onions, lemon slices, garlic, fresh herbs, and bay leaves in the base of a large deep roasting tin.
Fill the cavity of the turkey with 2 onion halves, 2 garlic cloves, and a few lemon slices. To prepare the herb butter, mix the softened butter with the chopped herbs. Carefully loosen the turkey breast skin with your fingers, creating a pocket, and spread the herb butter underneath. Brush the whole bird with melted butter, season generously, and lay the streaky bacon rashers across the breast and legs.
Place the turkey on top of the vegetables in the roasting tin and roast for 3½ to 4 hours, allowing about 40 minutes per kg (20 minutes per lb). Baste occasionally during cooking. If the bacon browns too quickly, cover loosely with foil. The turkey is ready when the juices run clear and the internal temperature reaches 74°C / 165°F.
Remove the turkey from the oven, cover with foil, and let it rest for at least 30 minutes before carving.

Top Tip: For extra-crispy bacon and golden skin, remove any foil during the final 20 minutes of cooking and increase the oven temperature slightly.