Description
Gordon Ramsay’s roast turkey brings festive flavors to holiday tables with classic British precision. Crispy golden skin and juicy meat promise a memorable centerpiece that delights guests and elevates traditional celebrations.
Ingredients
Scale
- 1 whole turkey (12–14 lbs / 5.4–6.3 kg), giblets removed
- 2 onions, peeled & halved
- 1 lemon, halved
- 1 head garlic, halved
- ½ cup (1 stick / 113 grams) unsalted butter, softened
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 2 tbsps olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh rosemary, chopped
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp lemon zest
- 1 cup chicken broth
- ½ cup white wine (optional)
- 4 tbsps unsalted butter, melted
Instructions
- Preparation: Pat turkey dry with paper towels to promote crisp skin and enhance seasoning absorption, ensuring optimal flavor penetration.
- Herb Butter Creation: Blend softened butter with garlic, thyme, rosemary, olive oil, lemon zest, salt, and pepper until smooth and uniformly combined.
- Seasoning Application: Gently separate turkey skin from meat and massage half of the herb butter directly onto breast meat, then coat the entire exterior, focusing on legs and wings for consistent flavor and golden appearance.
- Aromatic Cavity Filling: Strategically place onions, lemon, whole garlic cloves, and fresh herbs inside the turkey cavity to infuse deep, complex flavors during roasting.
- Initial Roasting: Preheat oven to 425F and roast turkey for 20 minutes to develop a crisp, golden exterior, then reduce temperature to 350F for continued cooking.
- Moisture Maintenance: Periodically baste with broth and optional wine, loosely tent with aluminum foil if skin darkens too quickly, and continue roasting until internal thigh temperature reaches 165F.
- Resting and Serving: Remove turkey from oven and let rest undisturbed for 25-30 minutes, allowing juices to redistribute, then carve precisely and serve with aromatic pan juices or homemade gravy.
Notes
- Select Fresh Herbs: Choose vibrant, fragrant herbs like thyme and rosemary for maximum flavor infusion and aromatic intensity.
- Dry Turkey Thoroughly: Pat the turkey completely dry to guarantee crispy, golden skin and ensure perfect seasoning absorption.
- Temperature Control Matters: Start roasting at high heat (425F) to create a beautiful golden exterior, then reduce to 350F for even, gentle cooking.
- Rest Turkey Properly: Allow the turkey to rest for 25-30 minutes after cooking, which helps redistribute juices and guarantees incredibly tender meat.
- 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: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 110 mg