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

Have you ever wondered how Gordon Ramsay prepares his roast turkey recipe? He knows how to cook a delicious turkey and the best way to serve a well-cooked turkey to his guests. If you are looking for a master at his craft, check out Gordon Ramsay’s Turkey Recipe.

Gordon Ramsay always keeps in mind when cooking a turkey to keep it moist. This means that you should keep the turkey warm throughout the 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 not dry out at all. You will have a moist and tasty turkey every time you make a roast for Gordon Ramsay’s Christmas dinner.

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

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Equipment You Need To Make Gordon Ramsay’s Roast Turkey?

  • Large Bowl- The large bowl mixes and makes the nearby compound butter for the turkey. 
  • Roasting Tray– Place the turkey in a big roasting tray that can catch the drippings so you can baste it in its juices. 
  • Oven– Place the turkey in a hot oven and bake it perfectly. 
  • Knife and Spoon- You’ll need a knife for chopping and carving and a spoon for mixing and basting.

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    Gordon Ramsay’s Top 15 Kitchen Essentials

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    Gordon Ramsay Roast Turkey Dinner Recipe

    1. Mix the ingredients mentioned above for Butter Mixtur in a bowl under the skin. Add olive oil to prevent the butter from burning.

    2. Season the inside of the turkey with salt and pepper. Put the halved onions inside the turkey; it will give 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.

    3. 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.

    4. Take small amounts of the butter mixture formed into balls and put them 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.

    5. preheat oven to 425 F.

    6. 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 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 basting turkey again with juices from the pan.

    8. Turn the oven temperature to 350 F.  Finish cooking the turkey for 2 1/2 hours, basting every 45 minutes.

    9. 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 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 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.

    13. 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?

    Wrapping a turkey in bacon eliminates the need for brining, salting, or basting to make a flavorful turkey while creating a unique, crisp “skin.” A perfect complement to tender meat, and the method is also straightforward.

    Should You Cover Your Turkey with Aluminum Foil?

    Using aluminum foil to cover a turkey traps it in steam and prevents it from drying out while keeping the skin crisp. Covering the bird with foil simulates what a roaster lid would do. Don’t forget to uncover the turkey about 30 minutes before it’s done roasting so the skin has a chance to get crispy brown.

    Can You Cook Turkey Straight From the Fridge?

    When stuffing your turkey, please wait until it is about to go into the oven before stuffing. Be sure to pull the turkey out of the fridge approximately an hour before cooking. Cooking a turkey straight out of the fridge is fine, but you’ll get faster if you start it at room temperature.

    What Temp Should I Take My Turkey Out of The Oven?

    Gordon recommends removing the turkey from the oven when the breast temperature reaches 165 degrees, and the thickest part of the thighs reaches 170 and 175 degrees. Insert the thermometer into the deepest part of the breast, holding it parallel to the neck end of the bird.

    How Long Should a Turkey Rest after Cooking?

    The famous chef and TV personality Gordon Ramsey rests his turkey for a few hours, but the amount of resting time depends on the size of the Turkey; the most minor needed is 20-30 minutes. Depending on the room’s temperature, a giant turkey can rest for up to 40 minutes.

    Which is Easier and Better for Cutting Turkey, Hot or Cold?

    Cooled-down turkey will be slightly stiffer, making cutting into thinner serving slices easier. Move your turkey from the roasting pan to a carving board or cutting board, and don’t carve the turkey until the last minute since slices of turkey will cool off a lot faster than the whole bird.

    Gordon Ramsay Turkey Thanksgiving, Christmas, or Anytime Occasion

    Course: DinnerCuisine: American
    Servings

    8

    servings
    Prep time

    30

    minutes
    Cooking time

    2

    hours 

    20

    minutes

    Gordon Ramsay always keeps in mind when cooking a turkey to keep it moist. 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 dry out.

    Ingredients

    • 1 15 lb. Turkey

    • Butter Mixture
    • 2 C. 2 Soften Butter

    • 2 Tbsp. 2 Salt to Taste

    • 1 Tbsp 1 Crushed Black pepper

    • 4 Tbsp. 4 Olive oil

    • 2 lemons Juiced and Zest

    • 3 Cloves pureed garlic

    • 1 Bunch Parsley chopped (about a 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. 2 Olive oil

    • 2 lb. 2 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. 1 Dry cider

    • 1 C. 1 Chicken stock

    Directions

    • Mix the ingredients mentioned above for Butter Mixture under the skin in a bowl. 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; it will give a sweet flavor. Then add the lemon, bay leaves, and 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, 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.
    • Take small amounts of the butter mixture formed into balls and put them 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.
    • Preheat oven to 425 F.
    • The 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 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 basting turkey again with juices from the pan.
    • Now turn the oven temperature to 350 F. Finish cooking the turkey for 2 1/2 hours longer, 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 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 been reduced by half, mash the gravy pieces to extract the most juices out n, add chicken stock and reduce again. Taste the gravy. Then sieve it. Use the back of a 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.

    Recipe Video

    Notes

    • Adapted from Gordon Ramsay

    Related:

    New Beef Wellington Christmas Recipe

    Hell’s Kitchen Beef Wellington

    Best 3 Hell’s Kitchen Mashed Potato Recipes

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    John Siracusa

    Cooking, for me, has always been an "art" infused with traditions. My career was 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's no-nonsense approach towards always being your best.

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