Demystifying the MasterChef: How Gordon Ramsay Makes a Perfect Thanksgiving Turkey

With over a dozen Michelin stars under his belt, Gordon Ramsay undoubtedly knows his way around the kitchen. His expertise translates seamlessly from refined dishes at his restaurants to homestyle cooking we all crave. When it comes to celebrating with a Thanksgiving turkey, Ramsay has perfected the method for a crispy skinned, outrageously juicy and flavorful bird.

Curious about how the Michelin starred chef tackles turkey day? Let’s dive into Gordon Ramsay’s tips and tricks for a 5-star Thanksgiving turkey straight from his kitchen,

Choosing Only the Freshest Turkeys

To yield the best possible results, Ramsay selects only the freshest, highest quality turkeys available. He recommends seeking out heritage breed free-range turkeys from a trusted local butcher or farmer. The careful breeding and natural diets of heritage turkeys lead to increased flavor and tenderness Their ample room to roam outdoors also contributes to a better texture and taste

For supermarket turkeys, go fresh rather than frozen. Check the sell-by date and pick the most recently available turkey for optimal freshness. Examine the turkey carefully, avoiding any with tears, leaks or blemishes on the skin.

Aromatic Herb Butter Under the Skin

Lifting up the turkey’s skin and rubbing an herbed butter underneath helps keep the breast meat deliciously moist and adds tons of flavor. Ramsay’s go-to is blending herbs like thyme, sage, and rosemary with softened butter and generous seasoning. Gently loosen the skin from the meat and spread the flavored butter evenly underneath before roasting. As the turkey cooks, the butter continually bastes the meat in aroma and moisture.

Crisping the Skin with Baking Powder

To achieve ultra crisp and golden turkey skin, Gordon Ramsay uses an unexpected trick – baking powder Simply pat the dried turkey skin with baking powder before roasting. As the turkey cooks, the baking powder forms bubbles under the skin through a chemical reaction This dries out and crisps up the skin, resulting in a deliciously crackling exterior.

Trussing for Even Cooking

Trussing brings the turkey’s wings and legs close to the body with kitchen string before roasting. Gordon Ramsay is a strong proponent of trussing because it cooks the bird more evenly, producing moist breast meat and fully cooked dark meat in the legs and thighs. The tight shape also helps the turkey roast to a uniform golden brown.

Roasting Low and Slow

For the oven roasting method, Ramsay advocates cooking the turkey low and slow. He preheats the oven to only 325°F then roasts the turkey for 13 minutes per pound. A 15 pound turkey would roast for around 3 hours total. The gentle roasting helps keep the breast meat juicy and prevents the skin from burning. He also rotates the pan halfway through for even exposure to heat.

Resting for Juicy Meat

Gordon Ramsay emphasizes that resting the turkey after roasting is a must. He lets the turkey rest for at least 15-20 minutes before carving. This allows the juices to redistribute throughout the meat. Carving too soon after roasting causes the juices to spill out onto the cutting board rather than staying in the meat.

Garnish with Fresh Herbs

Ramsay plates his roasted turkey with style, garnishing it with a sprinkle of fresh chopped parsley, thyme leaves and sage. This adds a final punch of color and flavor. Alternately, fresh edible flowers also make an impressive finishing touch.

Gravy from the Pan Drippings

A great turkey deserves an amazing gravy, which Ramsay makes right in the roasting pan. As the turkey roasts, the pan drippings are full of rich flavor. After removing the turkey, he places the roasting pan on the stovetop and deglazes it with white wine to lift up the brown bits. Then he whisks in chicken or turkey stock and finishes it with cream for a luscious turkey gravy.

With these expert tips straight from the culinary master’s playbook, your next Thanksgiving turkey will be on its way to tasting like one of Gordon Ramsay’s gourmet creations.