Gordon Ramsay’s Roast Turkey with Lemon, Parsley & Garlic: A Culinary Masterpiece

This turkey recipe by Gordon Ramsay is simple to follow and produces moist meat because it is rubbed under the skin with flavored butter.

Cooking time for this Gordon Ramsay turkey is two hours and thirty minutes, based on a 5 kg bird.

With this recipe, bland, dry meat is not a concern. The secret to a cooked bird that is moist and delicious is Gordon’s flavored butter. “This is my favorite way to roast turkey,” he says, adding savory butter beneath the skin to keep the breast meat flavorful and moist. ’.

Experience the epitome of festive flavors with Gordon Ramsay’s Roast Turkey with Lemon, Parsley & Garlic. This recipe, a testament to the culinary genius of the renowned chef, promises a succulent, flavorful turkey that will be the centerpiece of your Thanksgiving or Christmas feast.


  • 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 & 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


  1. Preheat the oven to 220°C/Gas 7.
  2. Prepare the herb butter: In a large bowl, combine softened butter, olive oil, lemon zest and juice, crushed garlic, and chopped parsley. Mix well to create a flavorful compound butter.
  3. Prepare the turkey: Remove giblets from the turkey cavity. Season the cavity generously with salt and pepper. Stuff the cavity with onions, lemon halves, garlic halves, and 2 bay leaves.
  4. Loosen the skin on the turkey breast: Carefully loosen the skin on the breast from both ends to create pockets for the herb butter. Repeat with the skin on the legs.
  5. Stuff the herb butter: Divide the herb butter in half. Stuff half of the butter mix into the opened spaces under the skin of the breast and legs. Massage the remaining butter over the breasts to evenly coat the meat. Insert the remaining bay leaves under the skin of the breasts.
  6. Roast the turkey: Place the turkey in a large roasting tray, breast side up. Spread the remaining butter over the skin. Season well with salt and pepper, then drizzle with olive oil. Roast in the hot oven for 10-15 minutes.
  7. Baste and add bacon: Baste the bird with pan juices and lay bacon rashers over the breast to keep it moist. Baste again. Reduce oven temperature to 180°C/Gas 4 and continue roasting for approximately 2 1/2 hours (30 minutes per kg), basting occasionally.
  8. Check for doneness: Insert a skewer into the thickest part of the leg. The juices should run clear, not pink. If pink, roast for another 15 minutes and check again. Repeat until cooked through.
  9. Rest and carve: Transfer the turkey to a warmed platter and remove the parson’s nose, wings, and tips of drumsticks. Reserve these for gravy. Rest the turkey in a warm place for at least 45 minutes while making gravy. Remove bay leaves before carving.
  10. Serve and enjoy: Serve the turkey with piping hot gravy, stuffing, and your favorite accompaniments.


  • For a day-ahead preparation, cover the turkey with foil and refrigerate after stuffing with herb butter.
  • To ensure even cooking, use a meat thermometer to check the internal temperature of the turkey. The thickest part of the thigh should reach 165°F.
  • Don’t skip the resting time! This allows the juices to redistribute, resulting in a more tender and flavorful turkey.

With Gordon Ramsay’s Roast Turkey with Lemon, Parsley & Garlic, you’ll create a culinary masterpiece that will impress your guests and leave them wanting more Bon appétit!

Can I cook the stuffing inside the turkey?

Turkey stuffing that has been cooked inside tastes fantastic because it soaks up all of the flavorful juices from the roasting bird. Additionally, it complicates the roasting process because you have to adjust the bird’s weight and cooking time.

The stuffing needs to be prepared ahead of time to ensure it cools completely before using, but the bird should only be stuffed right before roasting. Additionally, for it to cook properly, you must leave enough space around the breast bone and stuff it loosely. Gordon says: I bake the stuffing separately so that the turkey and pork stuffing are cooked through.

How to check if turkey is cooked?

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.

Roast A Turkey With Gordon Ramsay


How does Gordon Ramsay cook his 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.

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 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.

How does Gordon Ramsay make turkey gravy?

Roughly chop the bacon, add to the tray and fry for a few minutes. Chop the onions and lemon and add to the tray with 2 rosemary sprigs and the tomatoes. Cook for 1–2 minutes, then add the turkey wings, parson’s nose and drumstick tips and fry for a few more minutes. Pour in the cider and boil for a few minutes.

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