Gordon Ramsay Turkey Recipe (Thanksgiving, Christmas, or Anytime Occasion)


Have you ever wondered how Gordon Ramsay prepares his roast turkey recipe? He not only knows how to cook a delicious turkey, but he also knows the best way to serve a well-cooked turkey to his guests. If you are looking for a master at his craft, you should check out Gordon Ramsay Turkey Recipe.

Gordon Ramsay likes to keep in mind when he is cooking a turkey is to keep it moist at all times. This means that you should try to keep the turkey warm throughout the entire cooking process. Even though you might think that the turkey will lose some moisture during cooking, you will find that it will continue to cook and that it will not dry out at all. This means that you will have a moist and tasty turkey every time you make a roast for Gordon Ramsay Christmas dinner.

In addition to keeping the turkey, moist Gordon Ramsay also likes to keep it reasonably crispy. When you make a roasted turkey for your family and friends, you want to make sure that it stays crispy through all of the cooking processes. You will want to turn your turkey often during the cooking process. Turn it over after every 20 minutes so that you will let the juices from the meat drain down into the bird.

My favorite roasting pan is Viking Culinary 3-Ply stainless steel; buy it at Amazon built for the holidays and every day between, professional performance for the home cook.

Gordon Ramsay Roast Turkey Dinner Recipe

1. In a bowl, mix the ingredients mentioned above for Butter Mixture under the skin. Add olive oil prevents the butter from burning.

2. Season inside of the turkey with salt and pepper. Put the halved onions inside the turkey; it will give sweet flavor. Then add the lemon, bay leaves as well will add a bittersweet spicy flavor. Place the turkey upright as the inside is filled.

3. Gently lift the turkey body’s skin, starting from the back of the breast, gently loosen it with your fingers to creating space to add the butter mixture. Try not tearing the skin because the butter will run out during the cooking. 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.

4. Take small amounts of the butter mixture formed into balls and put it 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 left-over butter mixture over the top of the breast, legs, and thighs. This is best if done the night before, then covering the turkey with foil and putting it in the refrigerator.

5. Preheat oven to 425 F.

6. Next day, put the turkey in a roasting pan and drizzle olive oil on top; make sure the turkey is at room temperature before placing it in 425 F oven for 10 mins to brown the turkey quickly.

7. After 10 mins, remove the turkey from the oven and then 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 basted turkey again with juices from the pan.

8. Now turn the oven temp down to 350 F.  Finish cooking the turkey for 2 1/2 hours longer, basting every 45 mins.

9. Test if the turkey is cooked by stick a knife in the thigh’s bottom and see if the juices run clear. Then cover the turkey and allow it to rest 45 mins. It might seem a long time for the turkey to rest but remember the turkey does not need to be steamy hot as you are serving the turkey with hot gravy. The longer the turkey has rested, the more flavor it develops.

10. 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.

11. 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.

12. When the liquid has reduced by half, mash the pieces in the gravy to extract the most juices out of it. Then add chicken stock and reduce again. Taste the gravy. Then sieve it. Use the back of a ladle to push it through the sieve. Pop in a sprig of rosemary and leave it to infuse.

13. Add walnuts to the bottom of the gravy boat and ladle in the gravy. Now it is ready to serve with the turkey.

Gordon Ramsay Turkey Thanksgiving, Christmas, or Anytime Occasion

4 from 56 votes
Course: DinnerCuisine: American
Servings

8

servings
Prep time

30

minutes
Cooking time

2

hours 

20

minutes

Gordon Ramsay likes to keep in mind when he is cooking a turkey is to keep it moist at all times. Even though you might think that the turkey will lose some moisture during cooking, you will find that it will continue to cook and that it will not dry out at all.

Ingredients

  • 1 15 lb. Turkey

  • Butter Mixture
  • 2 C. Soften Butter

  • 2 Tbsp. Salt to Taste

  • 1 Tbsp Crushed Black pepper

  • 4 Tbsp. Olive oil

  • 2 lemons Juiced and Zest

  • 3 Cloves Garlic Pureed

  • 1 Bunch Parsley chopped (about handful)

  • Filling for Cavity
  • 2 Onions Peeled and Halved

  • 1 Lemon left whole

  • 2 – 3 Fresh Bay Leaves or Dry

  • For baking the turkey
  • 2 Tbsp. Olive oil

  • 2 lb. Bacon

  • For gravy
  • Bacon from cooked Turkey

  • Onion from Inside Cavity

  • Lemon (Juiced) from Inside Cavity

  • 2 Sprigs of Rosemary

  • 3 Chopped Tomatoes

  • Turkey Trimmings from wings, neck

  • 1 C. Dry cider

  • 1 C. Chicken stock

Directions

  • In a bowl, mix the ingredients mentioned above for Butter Mixture under the skin. Add olive oil prevents the butter from burning.
  • Season inside of the turkey with salt and pepper. Put the halved onions inside the turkey; it will give sweet flavor. Then add the lemon, bay leaves as well will add a bittersweet spicy flavor. Place the turkey upright as the inside is filled.
  • Gently lift the skin off the turkey body, starting from the breast’s back, gently loosen it with your fingers to create space to add the butter mixture. Try not tearing the skin because the butter will run out during the cooking. 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.
  • Take small amounts of the butter mixture formed into balls and put it 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 left-over butter mixture over the top of the breast, legs, and thighs. This is best if done the night before, then covering the turkey with foil and putting it in the refrigerator.
  • Preheat oven to 425 F.
  • The next day, put the turkey in a roasting pan and drizzle olive oil on top; make sure the turkey is at room temperature before placing it in 425 F oven for 10 mins to brown the turkey quickly.
  • After 10 mins, remove the turkey from the oven, then baste with the pan’s juices. Now put bacon on top of the turkey breast skin. This helps protect the turkey breast and prevents it from drying. After basted turkey again with juices from the pan.
  • Now turn the oven temp down to 350 F. Finish cooking the turkey for 2 1/2 hours longer, basting every 45 mins.
  • Test if the turkey is cooked by stick a knife in the thigh’s bottom and see if the juices run clear. Then cover the turkey and allow it to rest 45 mins. It might seem a long time for the turkey to rest but remember the turkey does not need to be steamy hot as you are serving the turkey 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 reduced by half, mash the gravy pieces to extract the most juices out of it. Then add chicken stock and reduce again. Taste the gravy. Then sieve it. Use the back of a ladle 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 ladle in the gravy. Now it is ready to serve with the turkey.

Recipe Video

Notes

  • Adapted from Gordon Ramsa

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John Siracusa

Cooking for me has always been an "art" infused in traditions. My career inspired by Hell’s Kitchen, the West Side of Manhattan which boasts one of N.Y. City’s best independent restaurant communities along with Gordon Ramsay no-nonsense approach towards always being your best.

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