Gordon Ramsay’s Perfect Roast Turkey
Gordon Ramsay’s Perfect Roast Turkey combines juicy meat with flavorful lemon, garlic, and parsley butter under the skin, creating a tender, succulent bird roasted to perfection, perfect for any festive occasion.
Equipment
- Large roasting tray
- Large mixing bowl
- Skewer or meat thermometer
- Basting Brush
- Carving board
- Carving knife
- Oven
Ingredients
For the Turkey
- 1 free-range turkey about 5–5.5 kg (11–12 lb), ideally Norfolk Black or Bronze
- 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 for drizzling
- 8 rashers smoked streaky bacon
For the Lemon, Parsley & Garlic Butter
- 375 g butter at room temperature
- 1 tablespoon 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
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 220°C/Gas 7. Mix the softened butter with salt, pepper, olive oil, lemon zest and juice, crushed garlic, and parsley until well combined.
- Remove the giblets from the turkey. Season the cavity with salt and pepper, then fill it with the onions, lemon, garlic halves, and 2 bay leaves.
- Carefully loosen the skin over the breasts and legs without tearing it. Push half of the herb butter underneath the skin and gently massage it over the breasts.
- Place the remaining 4 bay leaves under the breast skin. Rub the remaining butter all over the outside of the turkey, then season with salt and pepper and drizzle with olive oil.
- Place the turkey breast-side up in a roasting tray and roast for 10–15 minutes.
- Remove from the oven and baste with the pan juices. Lay the bacon rashers over the breast and baste again.
- Reduce the oven to 180°C/Gas 4 and roast for about 2½ hours, basting occasionally.
- Check the thickest part of the leg with a skewer; the juices should run clear rather than pink. If necessary, continue roasting and check again every 15 minutes.
- Transfer the turkey to a warmed platter and let it rest for at least 45 minutes. Remove the bay leaves before carving, then serve with hot gravy and your favorite festive sides.
