Description
This roast turkey recipe by Gordon Ramsay features a savory lemon, parsley, and garlic butter spread under the skin to keep the breast meat moist and flavorful. Stuffed with aromatic ingredients and covered with smoked bacon, this turkey is perfect for festive occasions. gordonramsay.com +1 goodto.com +1
Ingredients
Units
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- Turkey:
- 1 free-range turkey (ideally Norfolk Black or Bronze), about 5–5.5 kg (11–12 lbs)
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- Sea salt and freshly ground black pepper
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- 2 onions, peeled and halved
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- 1 lemon, halved
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- 1 head of garlic, halved horizontally
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- 6 bay leaves
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- Olive oil, to drizzle
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- 8 rashers of smoked streaky bacon
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- Lemon, Parsley, and Garlic Butter:
- 375 g butter, at room temperature
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- 1 tbsp olive oil
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- Finely grated zest and juice of 2 small lemons
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- 3 garlic cloves, peeled and crushed
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- Small bunch of flat-leaf parsley, leaves only, chopped
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Instructions
- Prepare the Herb Butter:
- In a large bowl, combine the softened butter, olive oil, lemon zest, lemon juice, crushed garlic, chopped parsley, salt, and pepper. Mix well to form a smooth herb butter.
- Prepare the Turkey:
- Preheat the oven to 220°C (425°F).
- Remove the giblets from the turkey cavity. Season the cavity generously with salt and pepper. Stuff it with the halved onions, lemon, garlic, and 2 bay leaves.
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- Apply the Herb Butter:
- Gently loosen the skin on the turkey breast and legs by sliding your hands underneath, being careful not to tear it.
- Spread half of the herb butter evenly under the loosened skin, ensuring the meat is well covered. Insert the remaining bay leaves under the skin of the breasts.
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- Place the turkey in a large roasting tray, breast side up. Spread the remaining herb butter over the skin. Season well with salt and pepper, then drizzle with a little olive oil.
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- Roast the Turkey:
- Place the turkey in the preheated oven and roast for 10–15 minutes.
- Remove the tray from the oven, baste the bird with the pan juices, and lay the bacon rashers over the breast to keep it moist. Baste again.
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- Lower the oven setting to 180°C (350°F) and cook for about 2½ hours (calculating at 30 minutes per kg), basting occasionally.
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- Check for Doneness:
- To test whether the turkey is cooked, insert a skewer into the thickest part of the leg and check that the juices run clear, not pink. Oven temperatures and turkey sizes vary, so it’s crucial to check your turkey about 30 minutes before the calculated roasting time. If the juices are pink, roast for another 15 minutes and check again. Repeat as necessary until the turkey is cooked.
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- Rest and Serve:
- Transfer the turkey to a warmed platter and remove the parson’s nose, wings, and tips of the drumsticks; reserve these for the gravy. Leave the turkey to rest in a warm place for at least 45 minutes; make the gravy in the meantime. Remove the bay leaves from under the skin before carving. Serve the turkey with piping hot gravy, stuffing, and accompaniments.
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Notes
- Preparation Ahead: You can prepare the turkey up to the point of roasting a day ahead. Cover it with foil and refrigerate until ready to cook.
- Resting Time: Allowing the turkey to rest before carving ensures the meat remains moist and flavorful.