Dinner - Christmas turkey recipes gordon ramsay
Author: William Stout
This tasty, easy to make roast turkey recipe is flavoured with lemon, parsley and garlic Only surpassed by Joël Robuchon, with 25 stars, and Alain Ducasse, with 19.
- Gordon Ramsay Turkey Thanksgiving, Christmas, or Anytime Occasion
- Gordon Ramsay Christmas turkey
- Gordon Ramsay's roast turkey with lemon, parsley and garlic recipe
- How long does it take Gordon Ramsay to cook a Turkey?
- What's in Gordon Ramsay's Ultimate Christmas turkey?
- Is Gordon Ramsay’s Christmas easy?
- How do you cook the perfect Christmas turkey?
Gordon Ramsay Turkey Thanksgiving, Christmas, or Anytime Occasion
Gordon Ramsay always keeps in mind when he is cooking a turkey to keep it moist. Even though you might think that the turkey will lose some moisture during cooking, you will find that it will continue to cook and that dry out.
Provided by: John Siracusa
Total time: 170 minutes
Cook time: 140 minutes
Prep time: 30 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 21
Provided by: John Siracusa
Total time: 170 minutes
Cook time: 140 minutes
Prep time: 30 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 21
Ingredients:
- 1 15 lb. Turkey
- 2 C. Soften Butter
- 2 Tbsp. Salt to Taste
- 1 Tbsp Crushed Black pepper
- 4 Tbsp. Olive oil
- 2 lemons Juiced and Zest
- 3 Cloves Garlic Pureed
- 1 Bunch Parsley chopped (about a handful)
- 2 Onions Peeled and Halved
- 1 Lemon left whole
- 2 - 3 Fresh Bay Leaves or Dry
- 2 Tbsp. Olive oil
- 2 lb. Bacon
- Bacon from cooked Turkey
- Onion from Inside Cavity
- Lemon (Juiced) from Inside Cavity
- 2 Sprigs of Rosemary
- 3 Chopped Tomatoes
- Turkey Trimmings from wings, neck
- 1 C. Dry cider
- 1 C. Chicken stock
How to cook:
- Mix the ingredients mentioned above for Butter Mixture under the skin in a bowl. Add olive oil to prevent the butter from burning.
- Season inside of the turkey with salt and pepper. Put the halved onions inside the turkey; it will give a sweet flavor. Then add the lemon, bay leaves, and a bittersweet spicy flavor. Place the turkey upright as the inside is filled.
- Gently lift the skin off the turkey body, starting from the breast's back, and gently loosen it with your fingers to create space to add the butter mixture. Undo the skin off the top of the thighs and then turn the turkey around. Undo the skin from the front of the turkey as well. Try not to tear the skin because the butter will run out during the cooking.
- Take small amounts of the butter mixture formed into balls and put them under the turkey skin. Now gently pull back the skin and press down on the butter balls to spread it all around. Make sure the whole breast is covered with the butter mixture. This will keep the turkey breast moist. Use the left-over butter mixture over the top of the breast, legs, and thighs. This is best done the night before, then covering the turkey with foil and putting it in the refrigerator.
- Preheat oven to 425 F.
- The next day, put the turkey in a roasting pan and drizzle olive oil on top; ensure it is at room temperature before placing it in a 425 F oven for 10 mins to brown the turkey quickly.
- After 10 mins, remove the turkey from the oven, then baste with the pan's juices. Now put bacon on top of the turkey breast skin. This helps protect the turkey breast and prevents it from drying after basting turkey again with juices from the pan.
- Now turn the oven temperature to 350 F. Finish cooking the turkey for 2 1/2 hours longer, basting every 45 minutes.
- Test if the turkey is cooked by sticking a knife in the thigh's bottom and see if the juices run clear. Then cover the turkey and allow it to rest for 45 mins. It might seem a long time for the turkey to rest but remember the turkey does not need to be steamy hot as you serve the turkey with hot gravy. The longer the turkey has rested, the more flavor it develops.
- Remove the excess fat from the roasting pan and place the pan back on the heat. Remove the bacon strips from the top of the breast and chop them to bits. Remove the onion from the cavity, peel the skin, and dice it.
- Add the bacon and onion to the baking pan. Add rosemary sprigs and chopped tomatoes. Mix well. Then add the excess trimmings from the turkey. Then pour in the dry cider to bring a lovely apple flavor. As the cider reduces, pour the resting juices from the turkey.
- When the liquid has reduced by half, mash the gravy pieces to extract the most juices out n, add chicken stock and reduce again. Taste the gravy. Then sieve it. Use the back of a spoon to push it through the sieve. Pop in a sprig of rosemary and leave it to infuse.
- Add walnuts to the bottom of the gravy boat and spoon in the gravy. Now it is ready to serve with the turkey.
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Gordon Ramsay Turkey Recipe
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Gordon Ramsay Christmas turkey
Gordon Ramsay has been named the best chef in the world. He is the third most recognized chef in the world after receiving 16 Michelin stars, of which he retains 14. Only surpassed by Joël Robuchon, with 25 stars, and Alain Ducasse, with 19. In 2006, he was decorated with the Order of the Empire British. If you are looking for Gordon Ramsay's Christmas Turkey recipe then come to the instructions below.
Provided by: Nguyễn Thị Bích Tuyền
Total time: 60 minutes
Cook time: 60 minutes
Yields: 8 servings
Cuisine: English (United States)
Number of ingredients: 8
Provided by: Nguyễn Thị Bích Tuyền
Total time: 60 minutes
Cook time: 60 minutes
Yields: 8 servings
Cuisine: English (United States)
Number of ingredients: 8
Ingredients:
- "3 rosemary sprigs"
- "3 tomatoes (chopped)"
- "1 liter good-quality dry cider"
- "600ml good-quality chicken stock"
- "2 tbsp walnut pieces, toasted"
- " Sea salt and freshly ground black pepper"
- " Bacon (chopped), onions (chopped), lemon"
- " Trimmings from the roast turkey"
How to cook:
- {"@type":"HowToStep","text":"After removing the roasted turkey from the oven, suck up any melted fat from the baking tray. Fry the bacon in a tray for a few minutes. Slice the lemon. Arrange lemon and onion in the tray with 2 sprigs of rosemary, and tomato, and cook for 2 minutes. Place turkey wings, parson's nose, and drumstick tips in the tray and fry for a couple of minutes."}
- {"@type":"HowToStep","text":"Pour the cider into the tray and bring to a boil for 2 - 3 minutes. Pour in the juices from the turkey and cook over low heat until the liquid is reduced by half. Add stock and bring to the boil again. Then simmer the mixture. Use a potato masher to crush the veggies in the tray."}
- {"@type":"HowToStep","text":"Continue to simmer for at least 15 minutes, stirring occasionally, until the liquid is reduced by a third. Remove it from the heat. Pour gravy through a sieve into a pan. Place the rest of the rosemary sprig in the pan and let it infuse for at least 5 minutes."}
- {"@type":"HowToStep","text":"To serve: Discard the rosemary and reheat the gravy until lightly boiling. Mash the walnut pieces and add them to a warmed gravy jug. Drizzle hot gravy over the top and serve."}
Gordon Ramsay's roast turkey with lemon, parsley and garlic recipe
Gordon Ramsay's turkey is a Christmas and Thanksgiving favourite. This tasty, easy to make roast turkey recipe is flavoured with lemon, parsley and garlic
Provided by: Gordon Ramsay
Total time: 180 minutes
Cook time: 150 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 8
Provided by: Gordon Ramsay
Total time: 180 minutes
Cook time: 150 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 8
Ingredients:
- 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
Nutrition:
- Calories: 1047 Kcal
- Sugar: 1 g
- Fat: 63 g
- Sodium: 6.2 g
- Protein: 111 g
- Carbohydrate: 4 g
- Preheat the oven to 220°C/Gas 7. Meanwhile, prepare the herb butter. Put the butter into a large bowl and season with salt and pepper. Add the olive oil and mix well. Add the lemon zest and juice, crushed garlic and chopped parsley. Mix well to combine.
- Remove the giblets from the turkey cavity. 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. Repeat with the skin on the legs – from the lower side of the breast feel your way under the skin and out towards the leg, loosening the gap.
- Stuff half the butter mix into the opened spaces under the skin. From the outside of the skin, gently massage the butter around the breasts so that the meat is evenly covered. Finally, insert the rest of the bay leaves under the skin of the breasts.
- Place the bird in a large roasting tray, breast side up. Spread the rest of the butter all over the skin. Season well with salt and pepper, then drizzle with a little olive oil. (If preparing a day ahead, cover the turkey with foil and refrigerate at this stage.)
- Roast the turkey in the hot oven for 10–15 minutes. Take the tray out of the oven, baste the bird with the pan juices and lay the bacon rashers over the breast to keep it moist. Baste again. Lower the setting to 180°C/Gas 4 and cook for about 2½ hours (calculating at 30 minutes per kg), basting occasionally.
- To test whether your turkey is cooked, insert a skewer into the thickest part of the leg and check that the juices are running clear, rather than pink. As oven temperatures and turkey shapes and sizes vary, it is crucial to check your turkey about 30 minutes before the calculated roasting time. If the juices are pink, roast for another 15 minutes and check again. Repeat as necessary until the turkey is cooked.
- Transfer the turkey to a warmed platter and remove the parson’s nose, wings and tips of the drumsticks; reserve these for the gravy. Leave the turkey to rest in a warm place for at least 45 minutes; make the gravy in the meantime. Remove the bay leaves from under the skin before carving the turkey. Serve with the piping hot gravy, stuffing, and accompaniments.
