Jamie Oliver’s Turkey Breast is a clever spin on the traditional roast turkey. Instead of dealing with the whole bird-bones, dark meat and all. this recipe focuses purely on the breast. It’s leaner, quicker to cook and way easier to carve. But don’t mistake that for boring. Jamie loads it with flavor: herbs, garlic, lemon zest, sometimes pancetta or bacon wrapped around it. The result? Juicy, herby, golden turkey breast that feels like a centerpiece without the drama of a full turkey.
This dish is perfect if you’re cooking for a small group or you want the main attraction on the table without spending half the day in the kitchen. It’s especially good for Christmas or Sunday lunch when you still want that holiday feel but don’t need a giant feast.
Jamie Oliver Turkey Breast Recipe
Ingredients Needed
Jamie’s recipes tend to be flexible but here’s the usual suspects lineup for the turkey breast:
- 1 boneless turkey breast (about 1.5 – 2 kg)
- Fresh herbs – mainly rosemary, thyme and sage
- Garlic cloves – smashed or finely chopped
- Zest of 1 lemon
- Olive oil
- Salt and pepper
- Butter – a good few knobs, for basting
- Pancetta or streaky bacon (optional but adds a salty-smoky kick)
You can also stuff it, if you want to go all-in. Jamie sometimes uses a stuffing made of dried cranberries, breadcrumbs, onion and herbs. But it’s totally optional.
Equipment Needed
Nothing fancy needed here. just the basics:
- Sharp knife – for prepping the turkey and herbs
- Chopping board
- Roasting tray – big enough to fit the turkey breast snugly
- Kitchen string – if you’re tying up the breast or keeping the stuffing in
- Oven – preheated, of course
- Meat thermometer (optional but super handy to avoid overcooking)
- Basting spoon or brush
Bonus if you’ve got foil to cover it partway through cooking and a small bowl for mixing the herb rub.
How To Make Jamie Oliver’s Turkey Breast
Here’s where the magic happens. Let’s break it down step-by-step:
- Preheat your oven – Usually to 180°C (350°F), fan-assisted.
- Prep the flavor rub. Mix chopped garlic, lemon zest, finely chopped herbs, olive oil, salt and pepper into a paste. You want it fragrant and oily enough to spread.
- Butterfly the turkey breast (if needed). This helps it cook evenly. If it’s already rolled or prepped, skip this.
- Rub it down – Loosen the skin slightly and push some of that herb mix underneath. Rub the rest all over the outside.
- Wrap in pancetta or bacon (optional). Lay it over the top. This bastes the turkey as it cooks and gives it a smoky, crispy crust.
- Tie it up (if needed). Use kitchen string to keep it compact. It helps it cook evenly and slice neatly.
- Roast it – Pop it in the oven. Cook time depends on weight. Rough guide: 40 minutes per kilo, plus 20 minutes. Baste halfway with melted butter or pan juices.
- Check for doneness – Internal temp should hit 70°C (160°F). If you’re doing it by eye, pierce the thickest part-juices should run clear.
- Rest it – Super important. Let it sit under foil for at least 15 minutes. This locks in the juices.
- Slice and serve – Carve against the grain. Serve with gravy, roast veg or whatever sides you love.
What I Learnt
This recipe taught me a few things. some about cooking and some about mindset in the kitchen.
- You don’t need a whole turkey to impress. A well-seasoned, perfectly cooked turkey breast can be just as satisfying. No one fights over drumsticks or wings.
- Herbs do heavy lifting. The trio of rosemary, thyme and sage is unbeatable. Especially when paired with lemon zest and garlic. It makes everything smell like a festive dream.
- Resting is non-negotiable. I used to skip this step, thinking it was optional. But no-resting is what makes the meat juicy, not dry.
- Bacon is more than a topping. When you wrap it around the turkey, it bastes it while cooking. Adds flavor, keeps the moisture in and crisps up beautifully.
Recipe Tweaks For Jamie Oliver’s Turkey Breast
Jamie Oliver’s turkey breast recipe is a solid base. It’s herby, juicy and fuss-free. But let’s be honest. there’s always room to play. Here are some tasty ways to tweak it:
1. Swap the Herbs:
Jamie’s go-to mix is usually rosemary, thyme and sage. Try changing it up with tarragon for a slight licorice note or marjoram for a more floral, citrusy twist. You could even add a little ground fennel for something unexpected.
2. Amp Up the Butter Rub:
Instead of just plain herb butter, mash in some grated garlic, lemon zest, Dijon mustard or even a splash of white wine. Want even more flavor? Mix in a teaspoon of smoked paprika or chili flakes.
3. Stuff It Differently:
Jamie loves a good stuffing. Instead of the usual sausage and breadcrumbs, try a chestnut and mushroom filling or even wild rice with cranberries and nuts for something heartier and gluten-free.
4. Go Skin-On (If It’s Off):
Some turkey breasts come skinless. If yours does, try draping it with prosciutto or pancetta. It crisps up in the oven and keeps the meat underneath moist.
5. Cook Low and Slow:
Jamie often roasts the breast at a medium-high heat. But if you want maximum juiciness, try a lower temperature-say 300°F (150°C)-for a longer time. It’ll stay tender and cook more evenly.
6. Glaze Game Strong:
Before the last 15 minutes of cooking, brush on a glaze. think maple syrup + whole grain mustard or cranberry sauce + orange juice. It gives you a shiny, slightly sticky finish and a flavor punch.
Storage Tips For Leftovers
Leftovers can be a blessing or a chore. Let’s keep it simple and safe:
1. Cool It Fast:
Don’t let the turkey sit out for hours. Once dinner’s done, carve what’s left and get it into shallow containers. The quicker it cools, the better.
2. Fridge or Freezer?
In the fridge, cooked turkey breast lasts up to 4 days. If you won’t eat it by then, freeze it. Wrap portions tightly in cling film or foil, then seal them in a zip-top bag. It’ll keep for up to 3 months.
3. Label Everything:
Seriously-don’t rely on memory. Label each portion with the date and contents. It saves the ’mystery meat’ guesswork later.
4. Reheating Without Drying It Out:
Microwave? Add a splash of stock or gravy and cover it with a damp paper towel. Oven? Wrap the slices in foil with a little moisture and warm at 300°F (150°C) until just heated through.
5. Use It Creatively:
Turkey curry, turkey tacos, sandwich melts, soup or even fried rice. it’s more versatile than you’d think.
What To Eat With Jamie Oliver’s Turkey Breast?
A good turkey breast needs the right sidekicks. Here’s what plays nicely:
1. Something Rich and Creamy:
Mashed potatoes, of course. But maybe go for Jamie’s parsnip and horseradish mash for something with zing. Or even a buttery cauliflower gratin.
2. A Punch of Green:
Balance the richness with a sharp green side. Think lemony green beans, garlicky kale or a shaved Brussels sprout salad with cranberries and nuts.
3. Sweet-Savory Support:
Cranberry sauce is the classic but roasted carrots with honey and cumin or a red onion and apple chutney work beautifully too.
4. Something with Crunch:
A crisp stuffing with toasted bread chunks and nuts adds great texture. Or try Jamie’s crispy roast potatoes-tossed in semolina for extra crunch.
5. Sauces Matter:
Gravy is a must. If you’ve gone off-book with flavors (like added citrus or spice), adjust the gravy accordingly. maybe a splash of port or balsamic vinegar to tie things together.
FAQs
How Do I Cook Jamie Oliver’s Turkey Breast Recipe?
You roast the turkey breast with a mix of herbs, olive oil, and lemon, then cook it in the oven until golden and juicy.
Can I Use A Frozen Turkey Breast For Jamie Oliver’s Recipe?
It’s best to use fresh turkey breast, but if you have frozen, make sure to thaw it thoroughly before cooking.
How Long Does It Take To Cook Jamie Oliver’s Turkey Breast?
It typically takes around 1 to 1.5 hours, depending on the size of the turkey breast.
