Authentic Gordon Ramsay Turkey Recipe - TheFoodXP (2024)

• 12.13 lb Turkey
• 2 tablespoon Olive oil (each for turkey and gravy)

Butter Mixture

• 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

For Gravy

• 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.