Gordon Ramsay's Roast Turkey with Gravy

AMERICAN·NON-VEGSource

A perfectly roasted turkey with crispy skin, infused with herbs and citrus, served with a rich, flavorful gravy.

Ingredients

18

HERB BUTTER

Soft Butter

250 g

Lemon Zest

2 pieces

Lemon Juice

1 piece

Garlic Cloves

3 cloves

Chopped Parsley

1 handful

Salt

to taste

Black Pepper

to taste

TURKEY

Whole Turkey

5 kg

Onion

2 pieces

Lemon

1 piece

Bay Leaves

2 pieces

Smoked Streaky Bacon

10 slices

Olive Oil

2 tbsp

Rosemary Sprigs

2 sprigs

Tomatoes

3 pieces

GRAVY

Chicken Stock

500 ml

Dry Cider

100 ml

Crushed Walnuts

50 g

Equipment

Fine Mesh Sieve

Instructions

1Prepare the Herb Butter5m

Combine Ingredients

In a bowl, combine the softened butter, lemon zest, lemon juice, minced garlic, chopped parsley, salt, and pepper.

Mix Well

Mix everything together thoroughly until well combined. Set aside.

2Prepare the Turkey15m

Loosen Skin

Gently loosen the skin over the breast and thighs of the turkey with your fingers, being careful not to tear it.

Stuff with Butter

Carefully push the herb butter under the skin, spreading it evenly over the breast meat. Ensure it's distributed well.

Stuff Cavity

Place half of the onion, the lemon, and the bay leaves inside the turkey's cavity.

Add Bacon

Lay the bacon slices over the breast of the turkey, covering it to help keep the meat moist and add flavor.

Season and Oil

Drizzle the turkey with olive oil and season generously with salt and pepper.

3Roast the Turkey2h 30m

Preheat Oven

Preheat your oven to 220°C (425°F).

Initial Roast

Roast the turkey at 220°C (425°F) for 10 minutes to get the skin nice and brown.

Reduce Temperature

Reduce the oven temperature to 180°C (350°F).

Continue Roasting

Continue roasting for approximately 30 minutes per kilogram (or about 3.5 hours for a 5kg turkey), basting every 30-40 minutes with the pan juices.

Check Doneness

To check if the turkey is cooked, insert a knife into the thickest part of the thigh. The juices should run clear. If they are pink, continue roasting.

Rest the Turkey

Once cooked, remove the turkey from the oven and let it rest, uncovered, for 2.5 hours. This allows the juices to redistribute, making the meat moist and tender.

4Make the Gravy20m

Prepare Roasting Pan

Remove the turkey from the roasting pan and set aside to rest. Drain off excess fat from the pan, leaving the vegetables and juices.

Add Stock and Cider

Place the roasting pan back on the stovetop over medium heat. Add the chicken stock and dry cider to the pan.

Mash Vegetables

Using a masher or the back of a spoon, crush the roasted vegetables and turkey pieces in the pan to extract maximum flavor.

Simmer and Reduce

Bring the mixture to a simmer and let it reduce until it has thickened slightly, about 10-15 minutes.

Strain the Gravy

Pour the contents of the roasting pan through a fine-mesh sieve into a saucepan, pressing down on the solids to extract all the liquid. Discard the solids.

Infuse with Rosemary

Add a sprig of rosemary to the gravy and let it infuse for a few minutes. Remove the rosemary before serving.

Add Walnuts

Stir in the crushed walnuts for added texture and flavor.

5Carve and Serve10m

Remove Bacon and Garnish

Remove the bacon from the top of the turkey and discard. Remove the roasted onions and lemon from the cavity.

Carve the Turkey

Carve the rested turkey into slices. The meat should be moist and tender.

Serve

Serve the carved turkey with the hot gravy poured over it, along with your favorite side dishes.