Gordon ramsey christmas turkey recipe - Main course
Author: Aaron Delgado
The curry sauce is the fusion of aromatic spices and veggies like lemongrass, onion, shallots, spinach, green beans, etc. Garam masala and red chili added give some extra spice lift to the curry. Make and share this Roast Turkey and Stuffing-Gordon Ramsay recipe from Food.com.
- Gordon Ramsay's Turkey Curry Recipe
- Gordon Ramsay's Roast Turkey With Lemon, Parsley and Garlic
- Gordon Ramsay Roast Turkey Recipe
- Roast Turkey and Stuffing-Gordon Ramsay
- What's in Gordon Ramsay's Ultimate Christmas turkey?
- How long does Gordon Ramsay's Turkey take to cook?
- How do you cook the perfect Christmas turkey?
- How to cook a turkey breast with giblets?
Gordon Ramsay's Turkey Curry Recipe
Gordon Ramsay's turkey curry is a delicious Christmas recipe. It has turkey pieces dipped is delicious spicy curry sauce. The curry sauce is the fusion of aromatic spices and veggies like lemongrass, onion, shallots, spinach, green beans, etc. Garam masala and red chili added give some extra spice lift to the curry.
Provided by: Pulkit Sharma
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 15
Provided by: Pulkit Sharma
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 15
Ingredients:
- 1 stalk Lemongrass (trimmed)
- 1 tablespoons Ginger (peeled and roughly chopped)
- 1 Red Chilli (roughly chopped)
- 3 Garlic Cloves (peeled)
- 1 Shallot (peeled and roughly chopped)
- 2 tbsp Garam Masala
- 4 tbsp Olive Oil
- 1 Onion (peeled and sliced)
- 13.5 ounces Coconut Milk
- 1 tbsp Soy Sauce
- 10 tablespoons Mixed Vegetables
- 14 ounces Turkey
- 1 bunch Coriander (chopped)
- 2 Lemon (juiced, plus extra wedges to serve)
- 1 Red Chilli (finely sliced)
Nutrition:
- Calories: 498 kcal
- Carbohydrate: 21 g
- Protein: 21 g
- Fat: 39 g
- Saturated Fat: 21 g
- Trans Fat: 1 g
- Cholesterol: 51 mg
- Sodium: 367 mg
- Fiber: 5 g
- Sugar: 4 g
- Unsaturated Fat: 15 g
- Serving Size: 1 serving
- Roughly chop lemongrass and add it to a food processor along with ginger, red chili, garlic cloves,, a shallot, two tablespoons of oil, and Garam masala. Blend them together until a smooth curry paste is formed.
- Now, pour in two tablespoons of olive oil into a saucepan and add the curry paste. Fry this paste over high heat for about 2 to 3 minutes. Add sliced onions and cook them in the pan for about 5 minutes until they're soft. Stir in coconut milk, soy sauce, and mixed green vegetables like green beans, broccoli tips, spinach, and others. Stir them well to make the curry sauce.
- Now, add the leftover turkey pieces and cook them in the pan over low heat for about 10 minutes. Add chopped coriander leaves and lime juice. Garnish this turkey curry with coriander leaves and lime wedges, and sliced red chili. Serve this curry with steamed rice or naan bread, or noodles.
Tags:
Roast A Turkey With Gordon Ramsay
Gordon Ramsay
demonstrated how to perfect roasting a
turkey
.
Gordon Ramsay
’s Ultimate Cookery Course – …
Gordon Ramsay's Thanksgiving Recipe Guide
As it's Thanksgiving in the USA, here are some delicious
recipes
, including two
Turkey recipes
! #GordonRamsay #Cooking #ThanksGiving
Gordon Ramsay
's …
Gordon Ramsay's Roast Turkey With Lemon, Parsley and Garlic
This is the turkey I made for Christmas, 2010. It was on;t my third attempt at roast turkey, but so far this is our family's favourite recipe for it!
Provided by: Sara 76
Total time: 120 minutes
Cook time: 90 minutes
Prep time: 30 minutes
Yields: 10 servings
Number of ingredients: 14
Provided by: Sara 76
Total time: 120 minutes
Cook time: 90 minutes
Prep time: 30 minutes
Yields: 10 servings
Number of ingredients: 14
Ingredients:
- 1 (5 kg) turkey
- sea salt & freshly ground black pepper
- 2 onions, peeled and halved
- 1 lemon, halved
- 1 head garlic, halved horizontally
- 6 bay leaves
- olive oil, to drizzle
- 8 slices smoked streaky bacon
- lemon
- 375 g butter, at room temperature
- 1 tablespoon olive oil
- 2 finely grated small lemons, zest and juice
- 3 garlic cloves, peeled and crushed
- 1 small bunch flat leaf parsley, leaves only, chopped
Nutrition:
- Calories: 1418.4 calories
- Fat: 93 grams
- Saturated Fat: 39.4 grams
- Cholesterol: 534 milligrams
- Sodium: 926.5 milligrams
- Carbohydrate: 6.3 grams
- Fiber: 0.9 grams
- Sugar: 1.5 grams
- Protein: 131.9 grams
- 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. Serve the turkey with the piping hot gravy, stuffing and accompaniments.
Gordon Ramsay Roast Turkey Recipe
Gordon Ramsay Roast Turkey is the best signature-style turkey recipe. It is juicy from the inside and has a crispy skin enriched with flavors. The gravy adds more sophistication to the taste of this turkey.
Provided by: Vasu Kohli
Total time: 180 minutes
Cook time: 150 minutes
Prep time: 30 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 16
Provided by: Vasu Kohli
Total time: 180 minutes
Cook time: 150 minutes
Prep time: 30 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 16
Ingredients:
- 12.13 lb Turkey
- 2 tablespoon Olive oil (each for turkey and gravy)
- 375 grams Softened butter
- 2 tablespoons Salt
- 1 tablespoon Black pepper
- 4 tablespoon Olive oil
- 2 Lemons (juiced)
- 3 cloves Garlic (minced)
- 1 bunch Parsley (chopped)
- 2 Onions (peeled and halved)
- 1 Lemon (fresh or dry)
- 2-3 Bay leaves
- 3-4 strips Bacon (cooked from turkey)
- Onions and lemons (from inside of turkey cavity)
- 2 springs Rosemary
- 3 Tomatoes (chopped)
Nutrition:
- Calories: 10874 kcal
- Carbohydrate: 80 g
- Protein: 1149 g
- Fat: 655 g
- Saturated Fat: 148 g
- Trans Fat: 3 g
- Cholesterol: 3758 mg
- Sodium: 11461 mg
- Fiber: 22 g
- Sugar: 31 g
- Unsaturated Fat: 445 g
- Serving Size: 1 serving
- Mix all the ingredients of the butter mixture in a bowl. Now gently lift the skin of the turkey with your finger and make sure you don't tear the skin.
- Now gently place the butter mixture under the skin of the turkey and spread it all over the turkey. Rub the butter along with olive oil all over the turkey.
- Season the inside of the turkey with salt and pepper. Put onions and lemons along with bay leaves inside the cavity of the turkey.
- Preheat the oven at 425 F. Place the turkey in the roasting pan and roast in the oven for 10 minutes.
- Now remove the turkey from the pan and baste with the pan's juice. Place the bacon strips on the top chicken breast skin. After basting again, place the turkey in the oven at a temperature of 350 F. Cook the turkey for 2 1/2 hours, basting every 45 minutes.
- Test if the turkey is cooked by sticking a knife at the bottom of the thigh and see if the juice runs clear. Then cover the turkey and let it rest for 45 minutes.
- Remove bacon strips from the turkey breast and chop them into small pieces. Also, remove onions from the cavity and dice them. Pour the juice from the roasting pan into a bowl.
- Add bacon and onion into a pan. Add rosemary springs, chopped tomatoes. Mix them well. Then add excess trimmings from the turkey. Pour the turkey juice into the pan.
- Let the liquid reduce to half. Then mash the gravy pieces to extract the most juice out. Then add chick stock and reduce again. Then sieve the gravy into a bowl. Pop in a rosemary spring and leave it to infuse.
- Now serve this gravy with the turkey.
Roast Turkey and Stuffing-Gordon Ramsay
Make and share this Roast Turkey and Stuffing-Gordon Ramsay recipe from Food.com.
Provided by: Scarlett516
Total time: 120 minutes
Cook time: 60 minutes
Prep time: 60 minutes
Yields: 12 servings
Number of ingredients: 29
Provided by: Scarlett516
Total time: 120 minutes
Cook time: 60 minutes
Prep time: 60 minutes
Yields: 12 servings
Number of ingredients: 29
Ingredients:
- for the herb butter
- 9oz pack unsalted butter, softened
- 1 sprig fresh rosemary, chopped leaves only
- 2 tablespoons fresh parsley leaves, chopped
- salt
- fresh ground black pepper
- 11-13lb medium-sized turkey
- 3 -4 thick sausages, skins removed
- for the prepared stuffing
- 7oz white breadcrumb
- 4 1/2oz butter
- 1 onion, finely chopped
- 1 large sprigs of thyme and rosemary, chopped leaves only
- 6 fresh sage leaves
- 1 lemon, zest only
- 2oz pine nuts
- 3 tablespoons fresh parsley, chopped
- 1 teaspoon sea salt
- fresh ground black pepper
- for the gravy
- 1 onions or 1 large shallot, chopped
- 2 tablespoons olive oil
- 4 fl.ozs. dry white wine
- 1 bay leaf
- 17 fl.ozs. chicken stock
- 7 fl.ozs. double cream
- pan juices, from roasting
- sea salt
- fresh ground black pepper
Nutrition:
- Calories: 126.2 calories
- Fat: 10.7 grams
- Saturated Fat: 3 grams
- Cholesterol: 21.6 milligrams
- Sodium: 425.5 milligrams
- Carbohydrate: 2.7 grams
- Fiber: 0.6 grams
- Sugar: 1.1 grams
- Protein: 4.9 grams
- Pre-heat the oven to 180C/350F/Gas 4.
- Make the herb butter, mix herbs and butter together to form a paste, season well and chill.
- Prepare the turkey, to remove legs, cut through the skin and pull joint firmly away from body then cut through ball and socket joints.
- Cut away the 'oyster' on the back of the turkey so leg and thigh comes away cleanly.
- With a thin, sharp knife, bone both legs and stuff with sausage meat.
- Wrap tightly in tin foil and chill to set the shape.
- Prepare the crown, cut off wing tips and, for easier carving, take out the wishbone and cut away back bone with poultry shears.
- Lift up the breast skin with your fingers and separate it from the flesh.
- Divide the herb butter between the two breast flaps and pull the skin back over.
- Season well, place in a roasting tin and cover loosely with butter paper or foil.
- Cook the turkey, put the foil-wrapped legs in a roasting pan and cook at 180C/350F/Gas4 for 45 minutes. Reduce temperature to 160C/320F/Gas 2 and cook for a further 15 minutes then remove foil and cook for a further 30 minutes, straining off any juices for the gravy.
- Cook the crown for 1-1½ hours at 180C/350F/Gas 4 until juices run clear and let the bird rest for 30 minutes before carving.
- Make the stuffing, melt butter in a large frying pan and gently sauté onion and garlic for five minutes until soft.
- Stir in the herbs for one minute then add breadcrumbs to absorb butter.
- Mix in zest, pine nuts and seasoning and cook over medium heat for about seven minutes until crumbs start to brown and crisp.
- Take off the heat, mix in the parsley and serve warm.
- Make the gravy, sauté the onion in the olive oil for about five minutes. Pour in the wine, add the thyme and bay and boil until reduced right down.
- Add stock and boil until reduced by half then add cream and boil for further five minutes. Season with freshly ground black pepper.
- Remove from heat, cool for ten minutes and strain.
- Add turkey pan juices, boil for two minutes, season with salt and strain. (This can be made in advance and frozen before the juices are added. When thawed, simply heat until boiling and follow point 20.).
