You must’ve heard about Gordan Ramsay and his famous recipes. Have you tried his famous Gordon Ramsay Turkey yet? If not, stick with this article and try this amazing recipe. Gordon Ramsay is, no doubt, a world-class chef and a creative genius known for his world-class signature-style recipes.
I love this recipe for its easily available ingredients. The butter added under the turkey skin and salt seasoning in the cavity prevents the turkey from drying out and infuse rich flavor.
The onions added into the cavity add a hint of sweetness to it. Lemons and bay leaves bring a bitter-sweet spicy flavor.
To make Gordon Ramsay turkey, spread the butter mix under the turkey skin. Add onions, bay leaves, lemons, salt, and pepper to the cavity. Cook the turkey in the oven for 12 minutes.
Add bacon strips to turkey breast and roast for 2 1/2 hours. Chop the bacon strips, onions removed from the turkey and cook them along with tomatoes and roast juice in a pan for the gravy.
Below are the step-by-step instructions to make Gordon Ramsay turkey. Check out the video provided below. Also, have a look at the additional information in the notes further down in the recipe card. Try it and don’t forget to rate the recipe.
You can also save it for Thanksgiving or any special occasion. But before getting the instructions, check out our other Thanksgiving delight recipes below.
What's In The Post
Other Gordon Ramsay Recipes That You Can Try
- Gordon Ramsay Beef Wellington
- Gordon Ramsay Hamburger
- Gordon Ramsay Belly Of Pork
- Gordon Ramsay Rocket Mushroom And Bacon Quiche
- Gordon Ramsay Turkey
- Gordon Ramsay Vegetarian Lasagna
- Gordon Ramsay Steak Pie
- Gordon Ramsay Beef And Guinness Stew
- Gordon Ramsay Shrimp Scampi
- Gordon Ramsay Pizza Dough
Gordon Ramsay Roast Turkey Recipe
- Pot or Pan
- Chopping Tray
- Roasting Pan
- 12.13 lb Turkey
- 2 tablespoon Olive oil (each for turkey and gravy)
- 375 grams Softened butter
- 2 tablespoons Salt
- 1 tablespoon Black pepper
- 4 tablespoon Olive oil
- 2 Lemons (juiced)
- 3 cloves Garlic (minced)
- 1 bunch Parsley (chopped)
Filling the Cavity
- 2 Onions (peeled and halved)
- 1 Lemon (fresh or dry)
- 2-3 Bay leaves
- 3-4 strips Bacon (cooked from turkey)
- Onions and lemons (from inside of turkey cavity)
- 2 springs Rosemary
- 3 Tomatoes (chopped)
- Mix all the ingredients of the butter mixture in a bowl. Now gently lift the skin of the turkey with your finger and make sure you don't tear the skin.
- Now gently place the butter mixture under the skin of the turkey and spread it all over the turkey. Rub the butter along with olive oil all over the turkey.
- Season the inside of the turkey with salt and pepper. Put onions and lemons along with bay leaves inside the cavity of the turkey.
- Preheat the oven at 425 F. Place the turkey in the roasting pan and roast in the oven for 10 minutes.
- Now remove the turkey from the pan and baste with the pan's juice. Place the bacon strips on the top chicken breast skin. After basting again, place the turkey in the oven at a temperature of 350 F. Cook the turkey for 2 1/2 hours, basting every 45 minutes.
- Test if the turkey is cooked by sticking a knife at the bottom of the thigh and see if the juice runs clear. Then cover the turkey and let it rest for 45 minutes.
- Remove bacon strips from the turkey breast and chop them into small pieces. Also, remove onions from the cavity and dice them. Pour the juice from the roasting pan into a bowl.
- Add bacon and onion into a pan. Add rosemary springs, chopped tomatoes. Mix them well. Then add excess trimmings from the turkey. Pour the turkey juice into the pan.
- Let the liquid reduce to half. Then mash the gravy pieces to extract the most juice out. Then add chick stock and reduce again. Then sieve the gravy into a bowl. Pop in a rosemary spring and leave it to infuse.
- Now serve this gravy with the turkey.
- Olive oil used to rub over the roast helps to prevent the butter from burning. You can also use herb-infused olive oil to add flavor.
- Adding butter under turkey skin imparts rich flavor and moisture to the turkey.
- Before roasting, let the turkey rest for some time (or overnight) after adding salt and pepper to the cavity. This deeply seasons the turkey and helps in retaining the moisture.
- I Prefer leaving the turkey covered with foil in the refrigerator overnight before roasting it the next day.
- While cooking it in the oven you can cover the turkey with foil. But remember to remove it few minutes before it is cooked. The foil traps the steam and moisture in the turkey and ensures it doesn’t dry out. Removing the foil just before it cooks allows the skin to crisp up.
- Adding bacon strips over the turkey helps the turkey to retain moisture as it cooks. Bacon stips add delicious flavor to the gravy.
- Basting the turkey with the juice on the pan also helps to protect the turkey and prevents it from drying out.
- After the turkey is cooked, allow it to rest for 45 minutes or more. Remember the longer turkey has rested, the more flavor it develops.