Gordon Ramsay’s turkey recipe is a delicious and foolproof way to roast a turkey for any occasion. Whether for Thanksgiving, Christmas, or any other celebration, this recipe always ensures a perfectly cooked and flavorful bird. (Also see Gordon Ramsay’s Christmas Beef Wellington)
The recipe starts by preparing a simple but flavorful herb butter rubbed all over the turkey before roasting. The turkey is then cooked at a high temperature for the first 30 minutes to give it a crispy skin before lowering the temperature for the remainder of the cooking time. This results in a juicy and tender turkey with a golden brown and crispy exterior. (More great recipes Gordon Ramsay’s 3 Christmas Dishes to Prepare in Advance)
With just a few simple ingredients and easy-to-follow steps, Gordon Ramsay’s turkey recipe is perfect for experienced and novice cooks. Impress your friends and family with a delicious and perfectly roasted turkey that will surely be the highlight of any holiday feast.
Gordon Ramsay Turkey Crown with Bacon
Gordon Ramsay’s turkey crown is a delicious and elegant dish perfect for a holiday feast or any occasion. A turkey crown is essentially the breast of the turkey, removed from the rest of the bird and cooked separately. This allows for a faster and more even cooking time, resulting in a perfectly juicy and flavorful dish.
To prepare the turkey crown, preheat the oven to 400°F (200°C). Rub the turkey crown with softened butter, chopped herbs, and garlic, then season generously with salt and pepper.
Place the turkey crown in a roasting pan and cook for approximately 20-25 minutes per pound or until the internal temperature reaches 165°F (75°C) when measured with a meat thermometer.
Once the turkey crown is cooked, remove it from the oven and let it rest for 10-15 minutes before carving. This allows the juices to settle and ensures a moist and tender dish.
Gordon Ramsay’s turkey crown is a delicious and impressive dish that will impress your guests. Serve it with your favorite sides and enjoy a memorable meal that is both delicious and elegant.
Equipment You Need To Make Gordon Ramsay’s Christmas Turkey?
To make Gordon Ramsay’s Christmas turkey, you will need the following equipment:
- Roasting pan: A large roasting pan is necessary to hold the turkey and any additional ingredients.
- Meat thermometer: A meat thermometer is essential to cook the turkey appropriately. It’s important to check the temperature in the thickest part of the turkey, ensuring it reaches 165°F (75°C) before serving.
- Kitchen twine: Kitchen twine is used to truss the turkey, which helps to ensure even cooking and a more attractive presentation.
- Baster: A baster drizzles the turkey with its juices while cooking, which helps keep it moist.
- Aluminum foil: Foil is used to tend the turkey during cooking, which helps to prevent the skin from over-browning.
- Large cutting board: A large cutting board is necessary to carve the turkey after cooking.
- Chef’s knife: A sharp chef’s knife is necessary to carve the turkey and prepare additional ingredients.
These are the basic equipment needed to make Gordon Ramsay’s Christmas turkey. With these tools, you can roast a delicious, impressive holiday centerpiece that your family and friends will love.
I’ve used and recommend both cookware sets, the ScanPan 10-Piece Cookware Set and the All-Clad Tri-Ply Stainless Steel Cookware; both are well-made pans with a solid, heavy bottom, heat fast, and they get the job done. Visit the ScanPan or All-Clad on Amazon. (Learn more about Gordon Ramsay’s Kitchen Essential Tools)
Gordon Ramsay Christmas, Turkey with Gravy
- Mix the abovementioned ingredients for Butter Mixture in a bowl under the skin. Add olive oil to prevent the butter from burning.
- Season the inside of the turkey with salt and pepper. Put the halved onions inside the turkey, giving a sweet flavor. Then add the lemon and bay leaves and add a bittersweet spicy flavor. Place the turkey upright as the inside is filled.
- Gently lift the turkey body’s skin, starting from the back of the breast, and gently loosen it with your fingers to create space to add the butter mixture. Undo the skin off the top of the thighs, and then turn the turkey around. Undo the skin from the front of the turkey as well. Try not to tear the skin because the butter will run out during the cooking.
- Put small amounts of the butter mixture into balls under the turkey skin. Now gently pull back the skin and press down on the butter balls to spread it all around. Make Sure the whole breast is covered with the butter mixture. This will keep the turkey breast moist. Use the leftover butter mixture over the breast, legs, and thighs. This is best done the night before, then covering the turkey with foil and putting it in the refrigerator.
- Next day, put the turkey in a roasting pan and drizzle olive oil on top; ensure it is at room temperature before placing it in a 425 F oven for 10 mins to brown it quickly.
- After 10 mins, remove the turkey from the oven and baste with juices from the pan. Now put bacon on top of the turkey breast skin. This helps protect the turkey breast and prevents it from drying after basting turkey again with juices from the pan.
- Turn the oven temperature to 350 F. Finish cooking the turkey for 2 1/2 hours, basting every 45 minutes.
- Test if the turkey is cooked by sticking a knife in the thigh’s bottom and see if the juices run clear. Then cover the turkey and allow it to rest for 45 mins. It might seem like a long time for the turkey to rest but remember the turkey does not need to be steamy hot as you serve it with hot gravy. The longer the turkey has rested, the more flavor it develops.
- Remove the excess fat from the roasting pan and place the pan back on the heat. Remove the bacon strips from the top of the breast and chop them to bits. Remove the onion from the cavity, peel the skin, and dice it.
- Add the bacon and onion to the baking pan. Add rosemary sprigs and chopped tomatoes. Mix well. Then add the excess trimmings from the turkey. Then pour in the dry cider to bring a lovely apple flavor. As the cider reduces, pour the resting juices from the turkey.
- When the liquid has been reduced by half, mash the pieces in the gravy to extract the most juices. Then add chicken stock and reduce again. Taste the gravy. Then sieve it. Use the back of a ladle spoon to push it through the sieve. Pop in a sprig of rosemary and leave it to infuse.
- Add walnuts to the bottom of the gravy boat and spoon in the gravy. Now it is ready to serve with the turkey.
Why Put Bacon on Turkey?
Putting bacon on turkey can add flavor and moisture to the bird during cooking. Bacon is high in fat, which helps to baste the turkey as it cooks, keeping it moist and preventing drying. The saltiness of the bacon also adds a savory flavor to the turkey, which can enhance the taste of the meat.
In addition to adding flavor and moisture, bacon can add texture to the turkey. When cooked, the bacon becomes crispy, creating a delicious contrast with the tender turkey meat. This can provide a more interesting and satisfying eating experience.
Should You Cover Your Turkey with Aluminum Foil?
Covering your turkey with aluminum foil can be a good idea during cooking to prevent the skin from over-browning. As the turkey cooks, the skin can become too dark or even burn, affecting the meat’s flavor and texture.
Covering the turkey with foil can protect the skin from becoming too dark and help keep the meat moist. The foil traps heat and steam, which can help to cook the turkey evenly and prevent it from drying out.
Covering the turkey with foil for the entire cooking time is important because it can make the skin soggy and unappetizing. To avoid this, remove the foil for the last 30-60 minutes of cooking to allow the skin to crisp up and become golden brown.
Can You Cook Turkey Straight From the Fridge?
Cooking turkey straight from the fridge is not recommended because it may not cook evenly, resulting in the undercooked or overcooked meat. The turkey’s temperature can also be too low, leading to bacteria growth and foodborne illness.
To ensure that your turkey cooks evenly and safely, it’s important to let it come to room temperature before cooking. This can be done by taking the turkey out of the fridge and leaving it at room temperature for about an hour before cooking. This allows the turkey to come to room temperature, which helps it cook more evenly.
It’s important to note that leaving the turkey at room temperature for too long can also increase the risk of bacterial growth and foodborne illness. Therefore, it’s recommended only to let the turkey sit at room temperature for up to two hours before cooking.
What Temp Should I Take My Turkey Out of The Oven?
It would be best to take your turkey out of the oven when the internal temperature reaches 165°F (75°C) in the thickest part of the meat, as measured with a meat thermometer. This ensures the turkey is cooked and safe while remaining juicy and flavorful.
It’s important to note that the turkey will continue to cook, and its internal temperature will rise as it rests, so it’s a good idea to take it out of the oven a few degrees before it reaches 165°F to avoid overcooking.
How Long Should a Turkey Rest after Cooking?
A turkey should rest 10-15 minutes after cooking before it is carved. Resting allows the turkey to retain its juices, making it moist and tender. During the cooking process, the heat causes the juices in the meat to move toward the center. Allowing the turkey to rest after cooking helps the juices to redistribute throughout the meat, resulting in a juicy and flavorful turkey.
During the resting period, tenting the turkey with foil is recommended to keep it warm loosely. This can also prevent the skin from becoming soggy.
It’s important to note that the resting period should not exceed 30 minutes, as this can cause the turkey to become too cool and potentially lead to bacterial growth. To avoid this, it’s best to carve the turkey within 15-30 minutes of resting to ensure it remains at a safe temperature.
Which is Easier and Better for Cutting Turkey, Hot or Cold?
Cutting turkey is generally easier and better when the meat is slightly cooled but still warm. This allows the meat to firm up slightly, making it easier to carve without falling apart. Cutting a turkey that is too hot can be difficult because the meat is more tender and may not hold its shape, leading to uneven slices and a messier presentation.
However, it’s also important to note that cutting turkey that is too cold can be equally challenging because the meat can become difficult to cut through. For best results, it’s recommended to let the turkey rest for about 10-15 minutes after cooking to allow the juices to redistribute and the meat to firm up slightly but remain warm.
When carving the turkey, remove the legs and wings, then slice the breast meat against the grain to ensure that the meat is tender and easy to chew. Use a sharp knife and steady hand to make clean cuts and present a beautiful and delicious turkey on your holiday table.
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