Chef Gordon Ramsay's Turkey Roast Technique

 

Ingredients

  • 1 whole turkey (10–12 lbs)
  • 2 lemons, halved
  • 1 bulb of garlic, halved
  • 1 bunch fresh parsley
  • 250g (1 cup) butter, softened
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 onion, peeled and quartered
  • Olive oil (for drizzling)

Steps

  1. Prep the Turkey:

    • Preheat oven to 220°C (425°F).
    • Season the cavity with salt and pepper, and stuff it with lemons, garlic, parsley, and onion.

  2. Butter the Bird:

    • Mix softened butter with salt and pepper. Loosen the turkey skin and spread the butter underneath and over the top.

  3. Roast:

    • Drizzle olive oil over the turkey. Roast at 220°C (425°F) for 10 minutes, then reduce to 180°C (350°F).
    • Baste every 30 minutes. Total cooking time: ~2.5–3 hours or until internal temperature is 75°C (165°F).

  4. Rest and Serve:

    • Let the turkey rest for at least 30 minutes before carving.

More Details 

  1. Preheat Oven: Set to 220°C (425°F).

  2. Season the Cavity: Add salt, pepper, halved lemons, garlic, parsley, and onion inside the turkey.

  3. Prepare Herb Butter: Mix softened butter with salt and pepper. Optional: add finely chopped fresh herbs (e.g., thyme or rosemary).

  4. Butter Under the Skin: Gently loosen the turkey skin with your hands. Spread the butter under and over the skin.

  5. Wrap with Bacon (Optional): Lay a lattice of bacon strips across the top for added flavor and moisture.

  6. Drizzle with Olive Oil: Lightly coat the outside of the turkey for a crispy skin.

  7. Prepare the Roasting Pan: Place the turkey in a roasting pan with a few halved lemons and garlic cloves around it.

  8. Initial High Heat Roast: Roast for 10 minutes at 220°C (425°F) to seal in juices.

  9. Lower Temperature: Reduce to 180°C (350°F). Baste with pan juices every 30 minutes.

  10. Check for Doneness: Use a meat thermometer. Internal temperature should reach 75°C (165°F) in the thickest part of the breast.

  1. Rest the Turkey: Let it rest, covered loosely with foil, for 30 minutes (minimum) before carving.

2024 Get Your Recipe™. All Rights Reserved