Gordon Ramsay’s Roast Turkey with Lemon, Parsley & Garlic
A succulent, citrus-herb roasted turkey recipe by Gordon Ramsay for festive occasions.
When it comes to festive feasts, few dishes are as iconic as a perfectly roasted turkey. Gordon Ramsay’s version of roast turkey with lemon, parsley, and garlic is a culinary masterpiece that transforms the classic centerpiece into a succulent, aromatic delight. This recipe is ideal for Christmas, Thanksgiving, or any special occasion where you want to impress your guests with a juicy, flavorful bird wrapped in crispy, golden-brown skin.
Why This Recipe Stands Out
What sets Gordon Ramsay’s roast turkey apart is the use of a piquant herb butter infused with lemon zest, parsley, and crushed garlic. This butter is nestled beneath the turkey’s skin, ensuring every bite is moist and deeply flavored. The addition of smoked streaky bacon during roasting adds a smoky depth and keeps the breast meat from drying out. The result is a turkey that’s both tender and bursting with bright citrus and savory herb notes.
Ingredients
Here’s what you’ll need to make Gordon Ramsay’s roast turkey:
- 1 free-range turkey (ideally Norfolk Black or Bronze), about 5–5.5kg
- Sea salt and freshly ground black pepper
- 2 onions, peeled and halved
- 1 lemon, halved
- 1 head of garlic, halved horizontally
- 6 bay leaves
- Olive oil, to drizzle
- 8 rashers of smoked streaky bacon
Lemon, Parsley, and Garlic Butter
- 375g butter, at room temperature
- 1 tbsp olive oil
- Finely grated zest and juice of 2 small lemons
- 3 garlic cloves, peeled and crushed
- Small bunch of flat leaf parsley, leaves only, chopped
Step-by-Step Instructions
Follow these detailed steps to create a show-stopping roast turkey:
1. Prepare the Herb Butter
Start by preheating your oven to 220°C (Gas 7). In a large bowl, season the butter with salt and pepper, then mix in the olive oil. Add the lemon zest and juice, crushed garlic, and chopped parsley. Stir until well combined.
2. Prepare the Turkey
Remove the giblets from the turkey cavity and generously season the cavity with salt and pepper. Stuff the cavity with the onions, lemon halves, garlic halves, and two bay leaves. Use your palms to gently separate the skin around the top of the turkey breast, ensuring the skin remains intact. Repeat under each of the legs, working from the undersides of the breast toward the leg and under the skin.
3. Apply the Herb Butter
Use half of the prepared herb butter to spread under the loosened skin. Gently massage from the outside to spread the butter all over the breast meat. Tuck the rest of the bay leaves below the breast skin. Place the turkey breast side up in a large roasting pan, and rub the remaining herb butter all over the skin. Season with salt and pepper to taste and drizzle lightly with olive oil. (If preparing ahead, cover the turkey with foil and refrigerate at this stage.)
4. Roast the Turkey
Place the turkey in the hot oven to roast for 10–15 minutes. Take out the pan, baste the turkey in its juices, and drape it with rashers of bacon to add moisture to the breast. Baste again, then lower the oven to 180°C (Gas 4) and cook for another 2½ hours or so—around 30 minutes for every kilo—basting occasionally.
5. Check for Doneness
Check the turkey’s doneness by inserting a skewer into the thickest part of the leg; the juices should run clear and not pink. Since ovens and turkey shapes differ, begin checking around 30 minutes before the projected finish time. If juices are still pink, roast for another 15 minutes, then check again. Repeat until fully cooked.
6. Rest and Carve
Transfer the turkey to a warmed platter and trim the parson’s nose, wings, and drumstick tips—reserving these bits for gravy. Let the turkey rest in a warm spot for at least 45 minutes. After carving, pull out any bay leaves under the skin, then serve the turkey with hot gravy, stuffing, and any sides you’re choosing to prepare.
Tips for Success
- Use a free-range turkey for the best flavor and texture.
- Don’t skip the step of loosening the skin and applying the herb butter underneath—it’s key to keeping the meat moist.
- Drizzling olive oil over the skin helps achieve a crispy, golden-brown finish.
- Resting the turkey before carving allows the juices to redistribute, ensuring every slice is juicy.
- Reserve the trimmings for gravy to add extra flavor to your sauce.
Frequently Asked Questions (FAQs)
Q: Can I prepare the turkey ahead of time?
A: Yes, you can prepare the turkey up to a day in advance. After applying the herb butter and seasoning, cover it with foil and refrigerate. Let it come to room temperature before roasting.
Q: How do I know when the turkey is fully cooked?
A: Insert a skewer into the thickest part of the leg. If the juices run clear and not pink, the turkey is done. If the juices are still pink, continue roasting and check again after 15 minutes.
Q: Can I use a different type of bacon?
A: Yes, you can use any type of smoked bacon, but streaky bacon is recommended for its fat content, which helps keep the breast moist.
Q: What sides pair well with this turkey?
A: Classic sides like stuffing, roasted vegetables, mashed potatoes, and cranberry sauce complement this turkey perfectly.
Q: Can I use dried herbs instead of fresh parsley?
A: Fresh parsley is recommended for the best flavor, but you can use dried parsley in a pinch. Use about one-third the amount of dried parsley compared to fresh.
Conclusion
Gordon Ramsay’s roast turkey with lemon, parsley, and garlic is a festive recipe that delivers juicy, flavorful meat with a crispy skin. By following these detailed steps and tips, you can create a show-stopping centerpiece for your holiday table. Whether you’re a seasoned cook or a beginner, this recipe is sure to impress your guests and make your celebration memorable.
Table: Cooking Times for Turkey
| Weight (kg) | Roasting Time (approx.) |
|---|---|
| 3–4 | 2–2.5 hours |
| 4–5 | 2.5–3 hours |
| 5–6 | 3–3.5 hours |
Enjoy your festive feast with this delicious roast turkey recipe by Gordon Ramsay!
