Imagine this! A delicious turkey is set on your dining table. The skin is crispy and golden, and its meat is juicy and full of flavor. Now, imagine you made this amazing turkey for your Instagram-worthy Thanksgiving feast. You don’t have to imagine anymore. With Gordon Ramsay’s roast turkey recipe, you can actually make it in the comfort of your own kitchen.
I am sorry if this came out like an advertisement, but Gordon Ramsay’s roast turkey is actually that good. The skin, as I already mentioned, is crispy, golden, and delicious. Anywhere you dig in, you’ll find a flavorful and seasoned turkey. The turkey is slathered with a herby compound butter before baking. This butter consists of lemon, garlic, and parsley. So the turkey gets a herby-sour kick.
If you are making this turkey as part of your lavish Thanksgiving dinner, serve it with delicious hot gravy, stuffing, and cranberry sauce. Gordon Ramsay’s recipe for roast turkey is also quite simple. He emphasizes basting the turkey every now and then to ensure it’s juicy and perfectly cooked. If I were you, I wouldn’t ignore this tip. Let’s quickly move to the recipe for Gordon Ramsay’s roast turkey. But before you check it out, explore the other Gordon Ramsay Thanksgiving recipes.
Equipment Required
- Large Bowl – The large bowl is used to mix and make the nearby compound butter for the turkey.
- Roasting Tray – Place the turkey in a large roasting tray that can catch the drippings, so you can baste it in its own juices.
- Oven – Place the turkey in a hot oven and bake until cooked through.
- Knife – Use a sharp knife to chop the veggies.
- Spoon – Mix the elements with a large spoon.
Gordon Ramsay’s Roast Turkey Ingredients & Substitutions
Note: This recipe serves six. If you want to make more or less, you must adjust the recipe accordingly.
- Turkey: Gordon Ramsay uses free-range turkey, such as Norfolk Black or Bronze.
- Onions, Lemon, Garlic: Stuff the turkey with halved onions, a whole lemon, and horizontally halved garlic heads.
- Smoked Streaky Bacon: This seemed a bit unusual to me, but Gordon Ramsay places rashers of bacon on the turkey’s breast while roasting it to keep it moist.
- Bay Leaves: Stuff some leaves in the cavity of the turkey and the remaining under its skin.
- Olive Oil: Drizzle some olive oil over the turkey before baking it. This will make the skin crispy and also keep the turkey moist.
- Sea Salt and Freshly Ground Black Pepper: Generously salt and pepper the turkey inside out.
For The Lemon, Parsley, and Garlic Butter
- Butter: You’ll need room-temperature butter so it gets mixed well with the ingredients.
- Garlic: Add a little crushed garlic to the butter for a strong aroma.
- Lemon: Finely grate the zest and juice a lemon, as you’ll need both. This adds a fresh, sour kick to the butter.
- Flat-Leaf Parsley Leaves: Add chopped parsley to the butter to give it the herby taste we have been talking about.
- Olive Oil: A little olive oil to keep it consistent and add a bit more fat.
Preparation And Cooking Time
| Preparation Time | Cooking Time | Resting Time | Total Time |
|---|---|---|---|
| 15 Minutes | 3 Hours 30 Minutes | 45 Minutes | 4 Hours 30 Minutes |
How To Make Gordon Ramsay’s Roast Turkey At Home
Step 1
In a large bowl, add butter and sprinkle some salt and pepper over it. Pour a little olive oil into the bowl and mix well. Add the lemon juice, lemon zest, parsley, and crushed garlic, and mix well.
Step 2
Mix everything well, and your compound butter is ready.
Step 3
Further, season the chicken wings with salt and black pepper.
Step 4
Now, hollow out the turkey and season the cavity generously with salt and pepper. After that, stuff the turkey with onions, garlic, a whole lemon, and 2 bay leaves.
Step 5
Then, loosen its skin all over and stuff the butter under it. From the top of the skin, spread and rub it to cover all of the turkey.
Step 6
Place the turkey breast-side up on a roasting tray in a preheated oven at 220 °C, and spread butter over the skin. Do some ‘Salt Bae’ action and sprinkle salt and pepper over it.
Step 7
Lastly, drizzle olive oil over the turkey.
Step 8
Roast the turkey on high heat for about 10-15 minutes. No, it’s not ready! Put that fork down! Baste it in its juices, then reduce the oven heat to 180°C.
Step 9
Place the bacon slices on top of the turkey and let it roast for 5-8 minutes more.
Step 10
Serve this turkey the traditional way: with gravy, stuffing, and cranberry sauce. This combination is the OG Thanksgiving feast.
Expert Tips That I Recommend
- Remove the turkey from the fridge at least 1–2 hours before cooking. This ensures even roasting and prevents the breast from drying out while the legs finish cooking.
- Gently loosen the skin over the breast and spread softened butter mixed with herbs and olive oil underneath. This keeps the breast moist and infuses deep flavor as it melts during roasting.
- Begin roasting at a high temperature (around 220°C / 425°F) for the first 10–20 minutes to crisp the skin, then reduce to about 180°C / 350°F to cook through evenly without burning.
- Use a meat thermometer inserted into the thickest part of the thigh (without touching bone). The turkey is done when it reaches about 74–75°C (165°F). This guarantees juicy meat.
FAQs About Gordon Ramsay Roast Turkey
Nutritional Information Per Serving
| Calories | 214 kcal |
| Fat | 8.4 g |
| Saturated Fat | 2.4 g |
| Trans Fat | 0.1 g |
| Polyunsaturated Fat | 2.4 g |
| Monounsaturated Fat | 3 g |
| Cholesterol | 124 mg |
| Sodium | 117 mg |
| Potassium | 271 mg |
| Carbohydrates | 0.1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 32 g |
Recipe Variation for Different Diets
- Keto Friendly: For a keto-friendly roast turkey, I focus on high-fat and low-carb ingredients. I rub the turkey with unsalted butter or ghee, season it with garlic, rosemary, and thyme, and avoid any sugary glazes.
- Gluten-Free: To make roast turkey gluten-free, I ensure that all seasonings, broths, and stuffing ingredients are certified gluten-free. Breadcrumbs in the stuffing can be replaced with crushed almonds, gluten-free bread, or cauliflower rice. Soy sauce is substituted with tamari or coconut aminos.
Storing And Reheating This Recipe
Storing
- Refrigerator: After cooking, I let the roast turkey cool to room temperature, then transfer it to an airtight container. It can be refrigerated safely for up to 3 to 4 days, keeping the meat moist and flavorful.
- Freezing: For longer storage, I carve the turkey into portions, wrap each piece tightly in plastic wrap or foil, and place them in freezer-safe containers or bags. The turkey can be frozen for up to 3 months without losing quality. Labelling the date helps track freshness.
Reheating
- Oven Method: I preheat the oven to 325°F (160°C), place the turkey in a baking dish, and cover it with foil to prevent drying. I heat it for about 20 to 30 minutes or until warmed through, occasionally basting with a little broth to maintain moisture.
- Microwave: For a quicker option, I place turkey slices on a microwave-safe plate, cover loosely with a microwave-safe lid or damp paper towel, and heat in 2 to 3 minute intervals until hot. This prevents the meat from drying out.
- Stovetop Method: I reheat smaller portions in a covered skillet over low heat, adding a splash of broth or water. Stir gently and cover to retain moisture until heated evenly.
What To Serve With This Recipe
Roast Turkey pairs wonderfully with a variety of classic and fresh sides. Traditional accompaniments like Mashed Potatoes, Sausage Gravy, Holiday Stuffing, and Roasted Cauliflower.
Cranberry Sauce enhances the savory taste, while dinner rolls, or Cornbread, help soak up the sauce for a complete meal. You can also pair Iced Tea with warm Roast Turkey.
Printable Version
Gordon Ramsay Roast Turkey Recipe
Ingredients
- 1 free-range Turkey (about 5 kg)
- 2 Onions (peeled, halved)
- 8 rashers of Smoked Streaky Bacon
- 1 Lemon (halved)
- 1 head of Garlic (halved horizontally)
- 6 Bay Leaves
- Olive Oil (to drizzle)
- Sea Salt and Freshly Ground Black Pepper
For The Lemon, Parsley and Garlic Butter
- 375 g Butter
- 3 cloves Garlic (peeled, crushed)
- 2 small Lemons ( juice and grated zest)
- A small bunch Flat-Leaf Parsley Leaves (chopped)
- 1 tablespoon Olive Oil
Equipment
- Large Bowl
- Roasting Tray
- Oven
- Knife
- Spoon
Instructions
- In a large bowl, add butter and sprinkle some salt and pepper over it. Pour a little olive oil into the bowl and mix well. Add the lemon juice, lemon zest, parsley, and crushed garlic, and mix well.
- Mix everything well, and your compound butter is ready.
- Now, hollow out the turkey and season the cavity with some salt and pepper.
- Then, stuff the turkey with onion, lemon, and garlic halves. Also, add 2 bay leaves to it.
- Gently loosen the skin all over the turkey with your hand and stuff the herb butter under its skin. Spread it all under the skin so the turkey gets evenly coated.
- Place the turkey breast-side up on a roasting tray in a preheated oven at 220 °C, and spread butter over the skin. Do some ‘Salt Bae’ action and sprinkle salt and pepper over it.
- This time, roast it for 2 ½ hours, basting and checking every half an hour.
- Roast the turkey on high heat for about 10-15 minutes. No, it’s not ready! Put that fork down! Baste it in its juices, then reduce the oven heat to 180°C.
- Place the bacon slices on top of the turkey and let it roast for 5-8 minutes more.
- Serve this turkey the traditional way: with gravy, stuffing, and cranberry sauce. This combination is the OG Thanksgiving feast.
Notes
- Remove the turkey from the fridge at least 1–2 hours before cooking. This ensures even roasting and prevents the breast from drying out while the legs finish cooking.
- Gently loosen the skin over the breast and spread softened butter mixed with herbs and olive oil underneath. This keeps the breast moist and infuses deep flavor as it melts during roasting.
- Begin roasting at a high temperature (around 220°C / 425°F) for the first 10–20 minutes to crisp the skin, then reduce to about 180°C / 350°F to cook through evenly without burning.
- Use a meat thermometer inserted into the thickest part of the thigh (without touching bone). The turkey is done when it reaches about 74–75°C (165°F). This guarantees juicy meat.
Nutrition
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Conclusion
Roast Turkey is a timeless and versatile dish that can be adapted for a variety of diets, from keto and paleo to vegan alternatives. Its rich flavors, juicy meat, and crispy skin make it a perfect centerpiece for family meals, festive occasions, or special gatherings.
With the right preparation, careful storing, and thoughtful accompaniments, roast turkey can be enjoyed fresh or as leftovers without losing its appeal.
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And the rashers of bacon…..?
According to the Gordon Ramsay’s recipe, lay the bacon rashers over the breast to keep it moist.Happy Cooking
This recipe never states what to do with the bacon
According to the Gordon Ramsay roast turkey recipe,Lay the bacon rashers over the breast to keep it moist.
5 and 6 are the same steps. So I have no idea how long I’m suppose to cook the turkey before lowering it to a different temp.
Thank you for your comment. I have updated the recipe and also added the images to the steps please have a look. Happy Cooking
The instructions say turn the oven down and return the Turkey to the oven. But there was no original instruction to put the Turkey in there previously…
Thank you for your comment. i have updated the recipe with my own recipe cooking images please follow that recipe. Happy Cooking
What do I do with the bacon?
For this roast turkey recipe, the bacon isn’t just an ingredient you set aside, it gets used right on the bird! In Gordon Ramsay’s method, you lay the bacon strips over the breast of the turkey while it’s roasting. The bacon acts like a “bacon blanket” that helps keep the breast meat moist and juicy by shielding it from direct heat, and as it cooks its fat renders and adds flavor to the drippings for your gravy.
Step 5 & 6 are the same???
The recipe has now been updated with step-by-step instructions and pictures to make it easier to follow. Please take a look and let us know if everything is clear.