I finally had a chance of trying Gordon Ramsay’s Christmas Turkey. It was awesome and stress free (I have tried several lengthy and stresfull recipes on the internet). This is the recipe I will be using, in future. However, I am not sure these temperatures would work for bigger birds say 10kg (22Ib). I think the temperatures would need to be adjusted, and probably, the turkey would need to be loosely tented, to avoid over browning.
Herbed butter: mix all ingredients. Season with salt and freshly ground pepper and add a touch of olive oil.
The Bird cavity: season the bird cavity liberally with salt and freshly ground pepper. Add the onion, apple, lemon and rosemary sprigs. Close the cavity with a toothpick.
Remove the bacon and chop into pieces
Set bird aside to rest for at least one hour
This is the best roast turkey I’ve had so far!!!
Gordon Ramsay's Christmas Turkey with Gravy
What I did
The bird I roasted weighed 6.6kg (14Ib). I first roasted at 430ºF (220ºC) convection for 18 minutes then turned the oven to normal setting at 350ºF (180ºC) for 1 hour, then reduced the temperature to 330ºF (165ºC) at normal setting for another two hours. My total roasting time was 3 hours 18 minutes. I rested the bird for 2 hours, then carved it. It was the best turkey I ever had. Juicy, tasty and stress free to make. I highly recommend this recipe.
October 8, 2018: I roasted a 4kg (9Ib) turkey for 2 hours 18 minutes. Perfectly roasted!!!
- 5-6.5kg (11-14Ib) turkey, thawed, washed and patted dry
- Smoked streaky bacon (side bacon)
For the herbed butter
- 200-300g (½ Ib, 1 cup) soft butter
- Zest and juice of two medium lemons
- 4 cloves garlic, crushed
- Handful finely chopped fresh parsley
- Salt and freshly ground pepper to taste
- A touch of olive oil
The Bird Cavity
- Generous sprinkle of salt and freshly ground pepper
- 2 medium onions halved
- 1 medium apple quartered
- 1 small lemon
- Rosemary sprigs
- Preheat the oven to 430ºF (220ºC), convection setting ten minutes before using. (I used convection setting in the first 18 minutes.)
- Make the herbed butter: mix all ingredients. Season with salt and freshly ground pepper and add a touch of olive oil.
- Season the Bird cavity: season the bird cavity liberally with salt and freshly ground pepper. Add the onion, apple, lemon and rosemary sprigs. Close the cavity with a toothpick.
- To moisten the breast: Lift and loosen the top skin (do not tear). Also loosen skin around neck cavity. Take a ball of the herbed soft butter and carefully lift the skin above the breast and insert the butter and massage it all over the breast. Also lift the skin under the neck cavity and insert and massage butter.
- Rub the rest of the butter evenly over the whole bird and sprinkle with some olive oil. Season the bird liberally with salt and pepper to taste. (I melted the remaining herbed butter and used a brush)
- Roast the turkey for 18 minutes at 430ºF (220ºC), convection setting. Remove the turkey, baste liberally with the juices and cover the breast up to thighs with smoked streaky bacon (all the bacon in my local store are streaky-I never saw anything else).
- Reduce the temperature to 350ºF (180ºC) regular setting and roast the turkey for 1 hour. Remove the turkey and baste liberally with the juices.
- Reduce the temperature to 330ºF (165ºC) regular setting and roast the turkey for another two hours, basting, liberally, every hour. Check temperature for doneness. My 14Ib (6.5kg) turkey was done in 3 hours 18 minutes.
- Checking doneness: Butterball recommends the following temperatures: 180ºF (82ºC) for the thigh); 170ºF (76ºC) for deepest part of breast and 165ºF (74º) for the centre of stuffing, if used). The USDA recommended minimum safe internal temperature is 165ºF
- Resting the turkey: Remove turkey from roasting juices and set aside to rest for at least 1 hour. The longer the better, according to Gordon Ramsay. Carve the turkey.
Ingredients For the Gravy
- Bacon from top of roasted turkey, chopped
- Lemon and onion from bird cavity, chopped
- 3 chopped fresh tomatoes
- Tips of wings and parsons nose, from the roasted turkey
- Sprigs of rosemary
- A glug of cider
- Chicken stock
- Crushed walnuts
Gordon Ramsay’s Turkey Gravy with Cider and Walnut
- Drain the excess oil from the roasting pan juices and set the roasting juices aside. Cook the bacon, onions and lemon.
- Add a few rosemary sprigs to give it an aromatic punch, tomatoes (to thicken the gravy and give it a lovely fresh taste), the tips of wings and parsons nose.
- Add a glug of cider (it adds a lovely supple flavour) and the roasting juices and let cook until reduced in half. Mash the vegetables with a potato masher to extract maximum flavour, then add the chicken stock and let cook again until reduced in half.
- Taste and adjust seasoning and then sieve the gravy. Use the back of the ladle to push the meat and vegetables through the sieve to extract maximum flavour. Toss in fresh rosemary sprigs to the sieved gravy to infuse rosemary flavour.
- Add some crushed walnuts to the bottom of the gravy boat and ladle hot gravy. Serve hot on rested turkey
- Last Updated: November 18, 2018