Roast Turkey
A festive roast turkey recipe by Gordon Ramsay, featuring juicy meat and crispy skin, making it perfect for any holiday gathering.
Ingredients
Turkey Preparation
- 1 piece Free-range turkey, about 5 kg
- 2 pieces Onions, peeled and halved
- 8 rasher Smoked streaky bacon
- 1 piece Lemon, halved
- 1 head Garlic, cut horizontally
- 6 leaves Bay leaves
- 1 tbsp Olive oil to drizzle
- to taste Sea salt and freshly ground black pepper
Compound Herb Butter
- 375 grams Butter
- 3 cloves Garlic, peeled and crushed
- 2 pieces Small lemons, juiced and zested
- small bunch Flat-leaf parsley, chopped
- 1 tbsp Olive oil
- to taste Sea salt and freshly ground black pepper
Instructions
Preparation
- Preheat the oven to 220 degrees Celsius.
- In a large bowl, blend butter with sea salt and black pepper.
- Add olive oil, lemon juice, lemon zest, parsley, and crushed garlic to the butter mixture and combine well.
- Carefully hollow out the turkey, then season the cavity with salt and pepper.
- Stuff the turkey with halved onions, halved lemons, garlic head, and two bay leaves.
- Loosen the skin of the turkey and fill it with the herb-infused butter.
- Add the remaining bay leaves under the skin for flavor.
- Rub the remaining herb butter over the turkey skin and season the exterior with salt and pepper.
- Drizzle olive oil over the bird and massage it into the skin.
Cooking
- Lower the oven temperature to 180 degrees Celsius and roast the turkey for 2.5 hours.
- Baste the turkey every 30 minutes for even cooking and to keep the skin crisp.
Serving
- Once cooked, remove the turkey from the oven and let it rest for 45 minutes before carving.
- Remove bay leaves from under the skin before carving and serve with gravy and cranberry sauce.
Notes
Allow the turkey to reach room temperature before roasting for even cooking. A meat thermometer can help ensure proper doneness.