Description
Gordon Ramsay’s Roast Turkey elevates holiday dining with a perfectly golden, herb-infused masterpiece that guarantees a memorable feast. Succulent meat and crispy skin promise a show-stopping centerpiece you’ll proudly serve at your festive table.
Ingredients
Scale
Poultry:
- 1 whole turkey (12–14 pounds or 5.4–6.3 kilograms), giblets removed
Herbs and Aromatics:
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 2 onions, peeled and halved
- 1 head garlic, halved
- 1 lemon, halved
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon lemon zest
Seasoning and Liquid Ingredients:
- ½ cup (1 stick or 113 grams) unsalted butter, softened
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- Salt and black pepper (to taste)
- 1 cup chicken broth
- ½ cup white wine (optional)
- 4 tablespoons unsalted butter, melted
Instructions
- Meticulously cleanse the poultry, patting every surface dry with clean towels to ensure optimal herb and butter adherence. Create an aromatic inner cavity by generously seasoning with salt and pepper, then lovingly fill with fragrant whole onions, bright citrus slices, pungent garlic cloves, and an abundant handful of fresh herb sprigs.
- Craft a luxurious herb-infused butter mixture by blending softened butter with rich olive oil, minced garlic, delicate thyme leaves, robust rosemary, vibrant lemon zest, and complementary seasoning elements.
- Carefully separate the turkey’s skin from the underlying meat using gentle fingertips, creating a delicate pocket. Distribute half of the aromatic herb butter directly beneath the skin, ensuring complete coverage of the breast meat. Massage the remaining butter across the exterior, creating a glistening protective layer.
- Ignite the oven to a scorching 425F (220C). Position the turkey strategically on a roasting rack, allowing hot air circulation. Roast for precisely 20 minutes to develop a stunning golden-brown exterior.
- Reduce oven temperature to 350F (175C). Periodically bathe the turkey with a nourishing liquid mixture of broth and optional wine, supplemented with melted butter. Employ aluminum foil as a protective shield if the skin darkens too rapidly.
- Continue roasting for approximately 2½ to 3½ hours, vigilantly monitoring internal temperature. The turkey reaches peak perfection when the thickest thigh section consistently reads 165F (75C) on a reliable meat thermometer.
- Allow the roasted turkey to rest undisturbed for 20-30 minutes, permitting internal juices to redistribute. Carve with precision and serve accompanied by rich pan drippings or a velvety homemade gravy.
Notes
- Create a perfectly seasoned cavity by ensuring even salt and pepper distribution throughout the turkey’s interior for maximum flavor infusion.
- Massage herb butter gently under the skin to help it melt evenly, creating a rich, flavorful layer that keeps the meat incredibly moist and tender.
- Use a kitchen thermometer for precise temperature checking, preventing overcooking and ensuring juicy meat that’s safe to eat.
- Customize the roasting by experimenting with different herb combinations like sage, parsley, or tarragon to match personal taste preferences or regional culinary styles.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 120 mg