Description
Succulent gordon ramsay’s roast turkey emerges as a festive centerpiece for holiday gatherings. Culinary expertise shines through precise techniques and bold seasoning, promising a memorable dining experience you will savor.
Ingredients
Scale
- 1 whole turkey (12–14 lbs or 5.4–6.3 kg), giblets removed
- ½ cup (1 stick or 113 g) unsalted butter, softened
- 4 tbsps unsalted butter, melted
- 2 tbsps olive oil
- 1 cup chicken broth
- ½ cup white wine (optional)
- 2 onions, peeled and halved
- 1 head garlic, halved
- 3 cloves garlic, minced
- 1 lemon, halved
- 4 sprigs fresh thyme
- 1 tbsp fresh thyme, chopped
- 4 sprigs fresh rosemary
- 1 tbsp fresh rosemary, chopped
- 1 tsp lemon zest
- ½ tsp salt
- ½ tsp black pepper
- Salt and black pepper (to taste)
Instructions
- Preparation: Thoroughly rinse the turkey, pat completely dry. Season inner cavity generously with salt and pepper. Stuff with whole onions, citrus slices, garlic cloves, and fresh herb sprigs, creating an aromatic foundation.
- Herb Butter Creation: Blend softened butter with olive oil, minced garlic, thyme, rosemary, lemon zest, and complementary seasonings into a fragrant mixture. Gently separate skin from meat, creating a subtle pocket for butter application.
- Initial Roasting: Preheat oven to 425F (220C). Massage half the herb butter underneath the skin, covering breast meat completely. Spread remaining butter across exterior surface. Position turkey on roasting rack and roast for 20 minutes to develop a golden-brown crust.
- Slow Roasting: Reduce oven temperature to 350F (175C). Baste turkey periodically with broth and melted butter, using aluminum foil to shield skin from excessive browning. Continue roasting for 2½ to 3½ hours, monitoring internal temperature carefully.
- Temperature Check and Resting: Confirm turkey reaches 165F (75C) in thickest thigh section using a meat thermometer. Remove from oven and allow to rest undisturbed for 20-30 minutes, enabling juice redistribution. Carve precisely and serve with pan drippings or homemade gravy.
Notes
- Sanitize Thoroughly: Clean the turkey meticulously to prevent bacteria spread, using paper towels and washing hands frequently during preparation.
- Butter Application Technique: Gently separate skin from meat without tearing, creating an even layer of herb butter for maximum flavor and moisture retention.
- Temperature Precision: Use a reliable meat thermometer to accurately check internal temperature, ensuring the turkey is fully cooked without becoming dry or undercooked.
- Resting Period Importance: Allow the turkey to rest after cooking, which helps redistribute juices and ensures a more tender, succulent meat when carving and serving.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 9
- Calories: 350
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 120 mg