When it comes to Thanksgiving turkey you can’t go wrong with a recipe from Chef Gordon Ramsay. The celebrated British chef knows how to roast a turkey with incredible flavor, moistness and crispy browned skin.
In this article, we’ll cover Chef Ramsay’s foolproof method for the ultimate holiday centerpiece. With simple yet strategic seasoning techniques, Ramsay transforms an ordinary turkey into a stunning culinary masterpiece.
Why Follow Chef Ramsay’s Turkey Recipe?
There are several key reasons Ramsay’s roast turkey recipe leads to amazing results:
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Flavor boosting – Herb butter under the skin infuses the meat with bold seasoning
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Moisture locking – Butter also keeps the breast and legs incredibly juicy.
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Crispy skin – Basting achieves perfectly browned, crackling skin.
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Aromatics – Stuffing the cavity with lemon, garlic, onions perfumes the bird.
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Resting – Allowing the turkey to rest ensures tender juicy meat.
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Years of experience – Ramsay’s expertise yields exceptional technique and flavor.
So for your best Thanksgiving turkey yet, go with a proven recipe developed by an accomplished Michelin-star chef.
Ingredients & Seasonings
Ramsay’s recipe uses simple yet powerful ingredients:
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Turkey – 5-5.5kg free-range turkey, ideally Norfolk Black or Bronze
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Herb butter – Softened butter blended with lemon, garlic, parsley
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Cavity aromatics – Onion, lemon, garlic, bay leaves
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Bacon – For moisture and flavor
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Olive oil – For browning and richness
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Salt and pepper – For seasoning
The compound herb butter and aromatics are key for infusing the meat with incredible depth of flavor.
Step-by-Step Method
Follow these steps for Chef Ramsay’s sensational roast turkey:
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Remove giblets and neck from turkey cavities.
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Season cavity with salt, pepper, onions, lemon, garlic, bay leaves.
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Loosen skin from breast and legs and stuff herb butter underneath.
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Place turkey in roasting tray, breast up. Spread skin with remaining herb butter.
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Roast turkey uncovered at high heat for 10-15 minutes.
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Lay bacon over breast and baste. Reduce temperature to 180°C.
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Roast approximately 30 minutes per kg, basting occasionally.
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Turkey is done when juices run clear at thickest part of thigh.
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Let turkey rest 45+ minutes before carving.
Chef Ramsay’s Tips
Here are some extra turkey tips from the chef himself:
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Always use free-range and organic turkey for premium quality.
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Dry brine turkey in the fridge up to 2 days prior for extra moist meat.
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Prepare herb butter the day before for fuller flavor infusion.
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Maintain temperature at 180°C/Gas Mark 4 for even cooking.
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Use a meat thermometer in thickest part of thigh to ensure doneness.
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Let turkey rest before carving so juices redistribute.
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Serve with rich turkey gravy, cranberry sauce and savory stuffing.
Enjoy Michelin-Star Results
This Thanksgiving, wow your guests with a show-stopping turkey worthy of Chef Ramsay’s 3 Michelin stars. With his flavor-building techniques, your holiday meal will be one they talk about for years to come.
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Roast Turkey with Lemon, Parsley & Garlic
serves 8–10
- 1 free-range turkey (ideally Norfolk Black or Bronze), about 5–5.5kg
- sea salt and freshly ground black pepper
- 2 onions, peeled and halved
- 1 lemon, halved
- 1 head of garlic, halved horizontally
- 6 bay leaves
- olive oil, to drizzle
- 8 rashers of smoked streaky bacon
Lemon, parsley and garlic butter:
- 375g butter, at room temperature
- 1 tbsp olive oil
- finely grated zest and juice of 2 small lemons
- 3 garlic cloves, peeled and crushed
- small bunch of flat leaf parsley, leaves only, chopped
- Preheat the oven to 220°C/Gas 7. Meanwhile, prepare the herb butter. Add the butter to a large bowl and season with salt and pepper. Add the olive oil and mix well. Squeeze and chop the garlic and add the lemon zest and juice. Mix well to combine.
- Remove the giblets from the turkey cavity. Season the inside well with salt and pepper. Then, put the onions, lemon, garlic halves, and two bay leaves inside.
- Loosen the skin on the breast of the bird from both ends with your hands so that you can stuff the flavored butter under it. Be careful not to damage the skin. Do the same thing with the skin on your legs. Feel your way under the skin from the bottom of your breasts out to your leg, opening up the space.
- Fill the cracks under the skin with half of the butter mix. From the outside of the skin, rub the butter around the breasts gently so that it covers all of the meat. Finally, put the rest of the bay leaves under the breasts’ skin.
- Roast the bird with the breast side facing up in a large baking dish. Spread the rest of the butter all over the skin. Sprinkle with a little olive oil and a lot of salt and pepper. (If you are making this a day ahead of time, cover the turkey with foil and put it in the fridge at this point.) ).
- Roast the turkey in the hot oven for 10–15 minutes. From the oven, take the tray out and baste the bird with the pan juices. Then, put the bacon rashers over the breast to keep it moist. Baste again. Turn the heat down to 180°C/Gas 4 and cook for about 2 1⁄2 hours (30 minutes per kg), basting every now and then.
- Stick a skewer into the thickest part of the leg to see if the juices are clear, not pink. This will tell you if the turkey is cooked. Because oven temperatures and turkey sizes and shapes vary, you need to check on your turkey about 30 minutes before the time it’s supposed to roast. If the juices are pink, keep roasting for 15 minutes more and check again. Repeat as necessary until the turkey is cooked.
- Place the turkey on a hot platter and take off the parson’s nose, wings, and tips of the drumsticks. Save these parts for the gravy. At least 45 minutes should pass while the turkey rests in a warm place. In that time, make the gravy. Remove the bay leaves from under the skin before carving. Serve the turkey with the stuffing, gravy, and other sides that are still very hot.
Christmas by Gordon Ramsay by Quadrille Photography © Chris Terry
Gordon Ramsay’s Thanksgiving Recipe Guide
FAQ
How does Gordon Ramsay cook his turkey?
Is it better to cook a turkey at 325 or 350?
How does Martha Stewart cook a turkey?
How does Bobby Flay roast a turkey?