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Gordon Ramsay’s Roast Turkey

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Gordon Ramsay’s roast turkey is a flavorful, juicy, and perfectly golden holiday centerpiece. His method includes a rich herb butter spread under the skin, a high-heat start to crisp the skin, and a slow-roasting process to keep the meat moist and tender. Follow this recipe for a foolproof, restaurant-quality roast turkey that will impress your guests!

Why You’ll Love This Recipe

  • Juicy & Flavorful – The herb butter infuses moisture and taste throughout the bird.
  • Crispy, Golden Skin – A high-heat start ensures a beautifully browned exterior.
  • Easy to Follow – Step-by-step instructions make this foolproof.
  • Perfect for Holidays – Ideal for Thanksgiving, Christmas, or any festive gathering.
  • Chef-Approved – Inspired by Gordon Ramsay’s famous turkey recipe!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Turkey:

  • Whole turkey (12-14 lbs)
  • Salt & black pepper
  • Olive oil

For the Herb Butter:

  • Unsalted butter (softened)
  • Lemon zest
  • Fresh thyme (chopped)
  • Fresh rosemary (chopped)
  • Fresh sage (chopped)
  • Garlic (minced)
  • Salt & black pepper

For the Stuffing (Inside the Turkey):

  • Onion (quartered)
  • Lemon (halved)
  • Garlic cloves (crushed)
  • Fresh thyme sprigs
  • Fresh rosemary sprigs
  • Fresh sage leaves

For the Basting Sauce:

  • White wine
  • Chicken broth
  • Butter (melted)

Directions

this recipe

1. Prepare the Turkey

  • Preheat oven to 425°F (220°C).
  • Pat the turkey dry with paper towels and season the cavity with salt and black pepper.
  • Stuff the turkey with onion, lemon, garlic, and fresh herbs.

2. Make the Herb Butter

  • In a bowl, mix softened butter, lemon zest, garlic, thyme, rosemary, sage, salt, and black pepper.
  • Gently loosen the turkey skin and spread half of the butter mixture under the skin, especially over the breast.
  • Rub the remaining butter over the outside of the turkey.

3. Roast the Turkey

  • Place the turkey breast-side up in a roasting pan with a rack. Drizzle with olive oil.
  • Roast at 425°F (220°C) for 20 minutes to crisp the skin.

4. Baste & Slow Roast

  • Reduce oven temperature to 350°F (175°C).
  • Baste the turkey every 30 minutes with melted butter, white wine, and chicken broth.
  • Roast for 2 ½ to 3 hours, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh.

5. Rest & Serve

  • Remove the turkey from the oven, cover loosely with foil, and let rest for 30 minutes before carving.
  • Serve with your favorite sides and gravy.

Servings and Timing

  • Servings: 10-12
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes

Variations

  • Garlic Butter Turkey – Add extra roasted garlic to the butter mixture.
  • Spicy Turkey – Mix cayenne or smoked paprika into the butter for heat.
  • Citrus Herb Turkey – Use orange zest in the herb butter for a fresh twist.
  • Honey Glazed Turkey – Brush with honey and butter in the last 30 minutes for a slightly sweet finish.

Storage/Reheating

  • Storage – Keep leftovers in an airtight container in the fridge for up to 4 days.
  • Reheating – Warm in a 300°F (150°C) oven with a bit of broth to prevent drying out.
  • Freezing – Freeze shredded turkey in portions for up to 3 months.

FAQs

Can I use dried herbs instead of fresh?

Yes, but fresh herbs provide a more vibrant flavor. Use ⅓ the amount if using dried.

What if my turkey is larger than 14 lbs?

Increase cooking time by 15 minutes per pound, and use a meat thermometer to check for doneness.

How do I prevent a dry turkey?

Basting regularly and letting the turkey rest before carving keeps it juicy.

Can I make this recipe with a stuffed turkey?

Yes, but stuffing adds cooking time. Ensure the stuffing reaches 165°F (75°C) internally.

What’s the best wine for the basting sauce?

A dry white wine like Sauvignon Blanc or Chardonnay works well.

Can I cook the turkey ahead of time?

Yes! Roast it a day ahead, then reheat at 325°F (165°C) with a little broth.

Should I brine the turkey first?

Brining is optional but enhances juiciness. If brining, reduce added salt in the recipe.

Can I use this recipe for a turkey breast only?

Yes, adjust the cooking time to 1½ to 2 hours, depending on the size.

What can I serve with roast turkey?

Mashed potatoes, stuffing, cranberry sauce, roasted vegetables, and homemade gravy.

How do I get extra crispy skin?

Ensure the turkey is dry before roasting and don’t cover it with foil while baking.

Conclusion

Gordon Ramsay’s roast turkey is a simple yet incredibly flavorful way to prepare your holiday bird. With an aromatic herb butter, a high-heat start for crispy skin, and a slow-roasting method for tender, juicy meat, this recipe guarantees a showstopping main course. Try it for your next festive gathering and impress your guests with a perfectly roasted turkey!

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Gordon Ramsay’s Roast Turkey

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  • Author: clara
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 minutes
  • Yield: 10–12 servings 1x
  • Category: Main Course
  • Method: Roasting
  • Cuisine: British-American
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Description

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

Units 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:
  • 1/2 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
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
For Basting:
  • 1 cup chicken broth
  • 1/2 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.

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