Thanksgiving is right around the corner, which means it’s time to start planning the menu! The centerpiece of any Thanksgiving meal is undoubtedly the turkey. Getting the turkey just right can feel intimidating, but with Chef Ramsay’s foolproof roast turkey recipe, you’re guaranteed a juicy, flavorful bird that will wow your guests.
As an acclaimed chef with over a dozen Michelin stars under his belt, Gordon Ramsay knows a thing or two about cooking the perfect turkey. His roast turkey recipe combines classic techniques with bold fresh flavors for an unforgettable Thanksgiving centerpiece. In this article we’ll walk through Chef Ramsay’s step-by-step method for roasting the ultimate Thanksgiving turkey.
Choosing the Right Turkey
The first step is selecting the right turkey. Chef Ramsay recommends a free-range turkey, ideally a Norfolk Black or Bronze turkey if you can find one. These heritage breed turkeys have deeper, richer flavor compared to standard supermarket varieties. Aim for a turkey that’s around 18-22 pounds, which will feed 8-10 people comfortably with leftovers.
Make sure to remove the giblets from the turkey cavity as soon as you get home from the store. Rinse the turkey inside and out with cold water and pat it completely dry. Letting the turkey air dry in the fridge uncovered overnight helps ensure crispy skin.
Prepping the Aromatics
One of the secrets to Chef Ramsay’s succulent roast turkey is the lemon, garlic, and herb butter he slathers under the skin. The flavored butter bastes the turkey from the inside out as it roasts for maximum moisture and flavor infusion.
To make the compound butter let one cup of butter come to room temperature. Mix in olive oil the zest and juice of two lemons, crushed garlic cloves, and a generous amount of chopped parsley. Season aggressively with salt and pepper.
While the butter softens, prep the aromatics – halved onions, lemons, garlic heads, and bay leaves.
Loosening the Skin and Stuffing Butter Underneath
Now comes one of the most important steps. Carefully loosen the skin from the meat using your hands, being cautious not to tear the skin. You’ll want to completely detach the skin on the breast, legs, and thighs to make space for stuffing the flavored butter.
Stuff half of the seasoned butter under the skin, using your hands to evenly coat the breast, thighs, and legs. Spread the rest of the butter over the skin of the turkey. Stuff the onion, lemon, garlic, and bay leaves into the turkey cavity. Truss the legs if desired.
Roasting and Resting
Preheat the oven to 425°F. Place the turkey breast-side up in a large roasting pan and season generously with salt and pepper. Roast for 30 minutes until the skin starts to brown.
Lower the oven temperature to 325°F. Lay rashers of bacon over the breast to keep it moist and continue roasting until an instant-read thermometer inserted into the thigh reads 165°F, about 2 1/2 hours. Baste every 30 minutes with the pan juices.
Once cooked, transfer the turkey to a cutting board to rest for at least 30 minutes before carving. This crucial resting period allows the juices to reabsorb back into the meat. Slice the rested turkey and serve it up with gravy and your favorite holiday sides.
Turkey Roasting Tips from Chef Ramsay
Here are some additional tips from Chef Ramsay for roasting Thanksgiving turkey like a pro:
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Truss the legs for a more compact shape. This allows the inner thighs to cook through.
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Use a V-rack inside the roasting pan to elevate the turkey off the bottom. This promotes air circulation for crispier skin.
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Tent the turkey loosely with foil if the skin browns too quickly.
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Make sure the turkey is fully thawed before roasting. Figure 1-2 days of thawing time in the fridge for every 4-5 pounds.
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Stuffing the cavity is optional. For food safety, cook stuffing in a casserole dish.
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Check the turkey’s temp at the thickest part of the thigh, not just the breast. The thigh needs to reach 165°F.
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Letting the turkey rest after roasting is crucial! The juices will reabsorb as the temp evens out.
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Carve the turkey tableside for a dramatic presentation. Slice the breast meat against the grain for tenderness.
Make-Ahead Tips
For less Thanksgiving day stress, Chef Ramsay recommends doing the prep work in advance:
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Thaw the turkey in the fridge 1-2 days ahead.
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Make the flavored butter up to 5 days ahead. Keep chilled.
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Prep the onions, lemons, garlic, bay leaves and bacon 1 day ahead. Refrigerate components separately.
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Set up the roasting pan and rack 1 day ahead. Leave buttered turkey uncovered in the fridge overnight.
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Stuff the turkey, truss, and pre-season it the night before roasting. Place back in the fridge.
With this handy make-ahead timetable, all you’ll have left to do on Thanksgiving is pop the prepped turkey in the oven! Just follow the roasting instructions as directed above.
More Thanksgiving Recipes from Chef Ramsay
A roast turkey might take center stage, but it’s the side dishes that make a Thanksgiving meal truly memorable. Check out these other Thanksgiving recipe ideas from Chef Ramsay:
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Butternut Squash Soup with Crispy Sage – A rich and silky starter
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Sausage and Sage Stuffing – The essential side, with sausage and herbs
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Cranberry Sauce with Port and Orange – Zesty cranberry sauce to brighten up the plate
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Brussels Sprouts with Chestnuts and Pancetta – A savory vegetable dish
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Salted Caramel Pumpkin Tart – An impressive autumnal dessert
With foolproof recipes for everything from appetizers to desserts, you’re guaranteed an unforgettable Thanksgiving feast. Just add Chef Ramsay’s roast turkey as the crowning touch!
There you have it – everything you need to know to make Chef Ramsay’s show-stopping Thanksgiving turkey recipe. With its flavor-packed butter, aromatic stuffing, and precise roasting method, you’ll have a succulent, juicy turkey that’s sure to be the highlight of your holiday table. Prepping some components in advance takes the stress out of the big day. Follow Chef Ramsay’s instructions and you can sit back, relax, and enjoy Thanksgiving dinner with the family. Here’s to you hosting the best turkey dinner yet this year!
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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
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