Indulge in a culinary masterpiece with Gordon Ramsay’s Roast Turkey with Lemon, Parsley & Garlic, a recipe that promises a succulent, flavorful, and show-stopping bird for your next special occasion This recipe, crafted by the renowned chef himself, elevates the classic roast turkey with a vibrant blend of fresh herbs, zesty lemon, and aromatic garlic, ensuring a truly memorable dining experience
Ingredients:
- 1 free-range turkey (ideally Norfolk Black or Bronze), about 5–5.5kg (11-12 lbs)
- Sea salt and freshly ground black pepper
- 2 onions, peeled and halved
- 1 lemon, halved
- 1 head of garlic, halved horizontally
- 6 bay leaves
- Olive oil, to drizzle
- 8 rashers of smoked streaky bacon
- Lemon, parsley and garlic butter:
- 375g butter, at room temperature
- 1 tbsp olive oil
- Finely grated zest and juice of 2 small lemons
- 3 garlic cloves, peeled and crushed
- Small bunch of flat leaf parsley, leaves only, chopped
Instructions:
- Prepare the Herb Butter: In a large bowl, combine softened butter, olive oil, lemon zest and juice, crushed garlic, and chopped parsley. Mix well until a smooth and flavorful butter is achieved.
- Season and Stuff the Turkey: Preheat your oven to 220°C/Gas 7. Remove the giblets from the turkey cavity and season generously with salt and pepper. Stuff the cavity with the halved onions, lemon, garlic, and 2 bay leaves.
- Loosen the Skin and Stuff the Butter: With your hands, gently loosen the skin on the breast and legs of the turkey, creating pockets for the herb butter. Stuff half of the butter mix under the loosened skin, ensuring even distribution. Massage the remaining butter over the outside of the skin for a flavorful coating. Insert the remaining bay leaves under the breast skin.
- Roast and Baste: Place the turkey in a large roasting tray, breast side up. Spread the remaining butter over the skin and season generously with salt and pepper. Drizzle with olive oil. Roast in the preheated oven for 10-15 minutes. Baste the bird with the pan juices and lay the bacon rashers over the breast to keep it moist. Baste again. Reduce the oven temperature to 180°C/Gas 4 and continue roasting for approximately 2 1⁄2 hours, basting occasionally.
- Check for Doneness: To test for doneness, insert a skewer into the thickest part of the leg. The juices should run clear, indicating that the turkey is cooked through. If the juices are pink, continue roasting for 15-minute intervals, checking again until the juices run clear.
- Rest and Carve: Transfer the cooked turkey to a warmed platter and remove the parson’s nose, wings, and tips of the drumsticks, reserving them for gravy. Allow the turkey to rest in a warm place for at least 45 minutes while you prepare the gravy. Before carving, remove the bay leaves from under the skin.
- Serve and Enjoy: Serve the succulent Roast Turkey with Lemon, Parsley & Garlic with piping hot gravy, your favorite stuffing, and an array of delicious accompaniments.
Tips for a Perfect Roast Turkey:
- Use a Quality Turkey: Opt for a free-range turkey, ideally Norfolk Black or Bronze, for superior flavor and texture.
- Season Generously: Don’t be shy with the salt and pepper, as they enhance the natural flavors of the turkey.
- Stuff Wisely: The lemon, parsley, and garlic stuffing adds a delightful burst of flavor to the turkey.
- Baste Regularly: Basting ensures a moist and flavorful bird by keeping the skin from drying out.
- Rest for Optimal Results: Allowing the turkey to rest before carving ensures that the juices are evenly distributed, resulting in a tender and juicy bird.
Additional Notes:
- For a show-stopping presentation, arrange the carved turkey on a platter surrounded by roasted vegetables, mashed potatoes, and cranberry sauce.
- If preparing the turkey a day ahead, cover it with foil and refrigerate after stuffing and seasoning.
- Don’t forget to make gravy with the pan juices and reserved turkey parts for an extra flavorful accompaniment.
Gordon Ramsay’s Roast Turkey with Lemon, Parsley & Garlic is a culinary masterpiece that will impress your guests and leave them wanting more. With its vibrant flavors, juicy texture, and stunning presentation, this recipe is sure to become a favorite for years to come. So, gather your ingredients, follow the instructions, and prepare to indulge in a truly memorable roast turkey experience.
Roast Turkey with Lemon, Parsley & Garlic
serves 8–10
- 1 free-range turkey (ideally Norfolk Black or Bronze), about 5–5.5kg
- sea salt and freshly ground black pepper
- 2 onions, peeled and halved
- 1 lemon, halved
- 1 head of garlic, halved horizontally
- 6 bay leaves
- olive oil, to drizzle
- 8 rashers of smoked streaky bacon
Lemon, parsley and garlic butter:
- 375g butter, at room temperature
- 1 tbsp olive oil
- finely grated zest and juice of 2 small lemons
- 3 garlic cloves, peeled and crushed
- small bunch of flat leaf parsley, leaves only, chopped
- Preheat the oven to 220°C/Gas 7. Meanwhile, prepare the herb butter. Place the butter in a sizable bowl and add pepper and salt to taste. Add the olive oil and mix well. Add the chopped parsley, crushed garlic, and lemon zest and juice. Mix well to combine.
- Remove the giblets from the turkey cavity. After generously seasoning the cavity with salt and pepper, stuff it full of onions, lemon segments, garlic cloves, and two bay leaves.
- Using your hands, carefully loosen the skin from the bird’s breasts on both ends so you can stuff the flavored butter underneath while maintaining the skin’s integrity. Repeat with the leg skin, feeling under the skin from the lower side of the breast and out towards the leg to loosen the gap.
- Place half of the butter mixture into the skin’s exposed crevices. Gently work the butter around the breasts from the outside of the skin, covering the meat evenly. Lastly, tuck the remaining bay leaves beneath the breast skin.
- The bird should be placed breast side up on a large roasting tray. Spread the rest of the butter all over the skin. After generously seasoning with salt and pepper, lightly drizzle with olive oil. (At this point, if you’re cooking the turkey the day before, cover it with foil and chill it.) ).
- Roast the turkey in the hot oven for 10–15 minutes. Remove the tray from the oven, cover the breast with the bacon rashers to keep it moist, and baste the bird with the pan juices. Baste again. Reduce the temperature to 180°C/Gas 4 and cook, basting periodically, for approximately 2 1⁄2 hours (or 30 minutes per kg).
- By inserting a skewer into the thickest part of the leg and ensuring that the juices run clear rather than pink, you can determine if your turkey is cooked. Since oven temperatures and turkey sizes and shapes differ, it’s important to check your turkey approximately half an hour before the suggested roasting time. Roast for an additional fifteen minutes and check again if the juices are pink. Repeat as necessary until the turkey is cooked.
- After moving the turkey to a heated platter, cut off the drumstick tips, wings, and parson’s nose and save them for the gravy. Make the gravy while the turkey rests for at least 45 minutes in a warm location. Remove the bay leaves from under the skin before carving. Present the turkey along with the sizzling gravy, stuffing, and sides.
Christmas by Gordon Ramsay by Quadrille Photography © Chris Terry
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Roast A Turkey With Gordon Ramsay
FAQ
How does Gordon Ramsay cook a turkey?
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.
How long do you let a turkey rest Gordon Ramsay?
Leave the turkey to rest in a warm place for at least 45 minutes; make the gravy in the meantime.
What cooking method is best for turkey?
Roasting the bird slowly, at a lower temperature is the best way to achieve tender meat. You should still prep the bird with butter, salt, and pepper, as described above (or dry-brine it). To cook, set your oven to 325°F and roast for 3½ to 4 hours for a 12- to 14-pound bird.
How does Bobby Flay cook a turkey?
Put the turkey on top of the vegetables, put in the oven and roast until lightly golden brown, about 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes, 2 to 2 hours 15 minutes hours longer.