Gordon Ramsay's Perfect Roast Turkey

Gordon Ramsay's Perfect Roast Turkey is a show-stopping centerpiece for any festive occasion. This turkey is not only juicy and tender but also packed with vibrant flavors from the herby butter, garlic, lemon, and bay leaves. The turkey is first seasoned and stuffed with aromatic ingredients like onions, lemon, and garlic, before being coated with a flavorful butter mixture. Wrapped in streaky bacon and roasted to golden perfection, this dish will leave your guests craving more.

• Free-range Turkey: 1, about 5 kg, for a tender, juicy roast.
• Onions: 2, peeled and halved, to stuff inside the turkey for flavor.
• Smoked Streaky Bacon: 8 rashers, to wrap around the turkey for moisture and smokiness.
• Lemon: 1, halved, to stuff inside the turkey for a fresh citrusy flavor.
• Garlic: 1 head, halved horizontally, to stuff inside the turkey for a savory note.
• Bay Leaves: 6, for a fragrant, herbal aroma.
• Olive Oil: Drizzle, for a golden, crisp skin.
• Sea Salt and Freshly Ground Black Pepper: To season the turkey for optimal flavor.
• Butter: 1 ½ Cups (375 g), softened, to make the herby butter for basting.
• Garlic: 3 cloves, crushed, for the butter mixture.
• Lemon: 2 small, juiced and zested, to add flavor to the butter mixture.
• Flat-Leaf Parsley: A small bunch, chopped, for a fresh herby finish in the butter.
• Olive Oil: 1 tablespoon, for the butter mixture.

Step 1:

In a large bowl, mix together the softened butter, olive oil, salt, pepper, lemon juice, lemon zest, parsley, and crushed garlic until smooth to make the herb butter.

Step 2:

Season the turkey cavity with salt and pepper. Stuff it with the halved onions, lemon, garlic, and bay leaves for aromatic flavor.

Step 3:

Loosen the skin of the turkey and carefully spread the herb butter mixture under the skin to infuse the meat with flavor. Drizzle olive oil over the skin and rub it in for a crisp, golden finish.

Step 4:

Preheat the oven to 220°C (425°F). Roast the turkey for 10-15 minutes at high heat, then reduce the temperature to 180°C (350°F). Roast for 2 ½ hours, basting every 30 minutes to keep the meat moist.

Step 5:

If the turkey is not fully cooked after 2 ½ hours, continue roasting for an additional 15 minutes.

Step 6:

Once done, allow the turkey to rest for 45 minutes before carving to lock in the juices. Serve with your favorite sides like stuffing, gravy, and cranberry sauce.

• Let the turkey rest before carving to ensure a juicy result.
• Pair with classic sides such as stuffing, mashed potatoes, and cranberry sauce for a complete meal.
• Store leftovers in an airtight container in the fridge for up to 3 days.

• You can substitute the bacon with prosciutto or pancetta for a different flavor profile.
• For a lighter version, you can skip the bacon and use a more herbal butter mixture with rosemary and thyme.

Tips from Well-Known Chefs

• “Basting the turkey every 30 minutes helps keep it juicy and enhances the flavor of the skin.” – Chef Gordon Ramsay
• “Using fresh herbs in the butter will make all the difference in the final taste.” – Chef Ina Garten

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