Authentic Gordon Ramsay Turkey Recipe - TheFoodXP (2024)

FAQs

What does Gordon Ramsay put in his turkey? ›

Season the cavity well with salt and pepper, then stuff with the onions, lemon, garlic halves and 2 bay leaves. With your hands, loosen the skin on the breast from both ends of the bird so that you will be able to stuff the flavoured butter underneath it, making sure you keep the skin intact.

Lift up the skin of the turkey with your fingers and separate it from the flesh. Divide the herb butter and spread it under the skin. Season well, place in a roasting tin. Cook the crown for 15 minutes, then reduce the heat to 180C/160C Fan/Gas 4 and cook the turkey for 1½ hours, or until the juices run clear.

Vermont Creamery Cultured Butter with Sea Salt

And rightfully so! Butter can really make or break a simple dish. Because of this, I'm supplying Gordon with our favorite butter: Vermont Creamery Cultured Butter with Sea Salt.

REST: Once you're sure the turkey is fully cooked (check by piercing the thickest part of the leg with a skewer to see if the juices run clear), leave it to rest in a warm place for at least 45 minutes or up to a few hours. This lets the meat relax and allows all the juices to be reabsorbed.

Because turkey breast is especially lean, I like to rub softened fat beneath the skin just before roasting. It melts and gives the meat extra flavor, richness, and moisture. Duck fat is wonderful for this, and it fortifies the poultry flavors, but unsalted butter works well, too.

Gordon Ramsay is famous for his no-holds-barred persona on shows like "Kitchen Nightmares." He has five kids, competes in Ironman competitions, and almost became a professional soccer player. His favorite fast-food order is a double cheeseburger "animal style" from In-N-Out.

Oven-Roasted Turkey

We recommend starting the turkey in a 425 degree oven for 30-45 minutes before tenting the pan with foil and lowering the temperature to 350 degrees until a meat thermometer reads 165 degrees when inserted into the thickest part of the bird.

To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.

Put the turkey on top of the vegetables, put in the oven and roast until lightly golden brown, about 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes, 2 to 2 hours 15 minutes hours longer.

Any regular viewer of the Food Channel can testify that not a single professional cook uses margarine instead of butter. Dietitians and other food professionals suggest using butter sparingly, while culinary experts are reaffirming that in cooking and baking, there is no substitute for butter.

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“For the rest of my life, cast iron,” Ramsay once wrote in a Reddit AMA. He is joined by the likes of Jamie Oliver, Alton Brown, David Chang, and Ming Tsai, all of whom have raved about the benefits of cooking with cast iron in the past. To find out more about which brands they recommend, check out our list below.

If you let the turkey rest a bit, the juices reabsorb into the meat rather than running out of the bird and landing on the cutting board. Carve it to order. The longer you let it sit after you slice it, the drier it will be. If you need to slice it, cover it with foil or plastic wrap to keep it from drying out.

How Often to Baste a Turkey. Most recipes will tell you to baste your turkey every thirty minutes. But our rule of thumb is actually every forty minutes, and here's why. You don't want to open the oven too many times, or else the whole bird will take much long to cook, and that's a huge inconvenience.

Your turkey will cook more evenly and faster if you start it out at room temperature so remove the turkey from the refrigerator 1 hour before roasting.

When it comes to seasoning, salt and pepper are the right place to start. But you can expand upon these basics by using fall herbs like rosemary, thyme, and sage, which are natural accompaniments for turkey. You can branch out further with your favorite seasoning blends.

Stir parsley, rosemary, sage, thyme, lemon-pepper seasoning, and salt together in a small bowl. Rub herb mixture into turkey cavity, then stuff with orange wedges, onion, carrot, and celery. Tie turkey legs together with kitchen string, then tuck the wings under the body.

The first step of making stuffing is simply sautéing celery and onion in a TON of butter, which might be the most incredible smell ever. Then you combine those sautéed aromatics with your dried bread, chicken stock, and beaten eggs and toss until totally moist before baking.

An easy turkey tip: Peel and quarter an onion or two and nestle it into the cavity of your turkey. Alliums like onions and shallots add flavor and a bit of moisture to poultry. The onion and shallot flavor also pairs well with other onion-infused sides like dressing and green bean casserole.