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Gordon Ramsay’s Roast Turkey

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This Gordon Ramsay-style Roast Turkey is juicy, golden, and packed with flavor. With a delicious herb butter under the skin and a citrusy stuffing, this turkey turns out perfect every time!

Ingredients

Scale
For the Turkey:
  • 1 whole turkey (12–14 lbs), giblets removed
  • Salt & black pepper (to taste)
  • 2 onions, peeled & halved
  • 1 lemon, halved
  • 1 head garlic, halved
  • 4 sprigs fresh thyme
  • 4 sprigs fresh rosemary
For the Herb Butter:
  • ½ cup (1 stick) unsalted butter, softened
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon lemon zest
  • ½ teaspoon salt
  • ½ teaspoon black pepper
For Basting:
  • 1 cup chicken broth
  • ½ cup white wine (optional)
  • 4 tablespoons unsalted butter, melted

Instructions


  1. Prepare the turkey     – Pat the turkey dry with paper towels. Season the cavity with salt and pepper, then stuff with onions, lemon, garlic, and fresh herbs.
  2. Make the herb butter – In a bowl, mix softened butter, olive oil, garlic, thyme, rosemary, lemon zest, salt, and pepper.
  3. Butter the turkey – Gently loosen the turkey skin with your hands and spread half of the herb butter under the skin, directly onto the breast meat. Rub the remaining butter over the outside of the turkey.
  4. Roast at high heat – Preheat oven to 425°F (220°C). Place turkey on a rack in a roasting pan. Roast for 20 minutes to get a golden skin.
  5. Lower temperature & baste – Reduce oven to 350°F (175°C). Baste with a mix of broth, wine (if using), and melted butter every 30 minutes. Cover loosely with foil if browning too quickly.
  6. Check for doneness – Roast for 2 ½ to 3 ½ hours, or until the thickest part of the thigh registers 165°F (75°C).
  7. Rest before carving – Let turkey rest for 20-30 minutes before carving. Serve with pan juices or homemade gravy.

Notes


  • Crispier Skin:     Dry the turkey in the fridge overnight before roasting.
  • Juicier Meat: Let the turkey rest before carving to retain juices.
  • Make-Ahead Tip: Herb butter can be made 2 days in advance.

Find it online: https://ukfinda.com/gordon-ramsays-roast-turkey/