Treat yourself to the mouthwatering undertones of Gordon Ramsay’s Roast Turkey with Lemon, Parsley & Garlic Recipe, a festive showstopper that combines bright citrus and aromatic herbs with salted pork to deliver an unforgettable centerpiece. Central to this dish is a piquant, herb-flecked butter full of lemon zest, parsley and crushed garlic.
It’s nestled tenderly beneath the skin, so each bite stays juicy and deeply flavored. After a short blast of intense heat, the bird luxuriates in a milder oven, blanketed in smoky streaky bacon for depth. The result is juicy turkey, wrapped in a crispy, golden-brown skin. Here’s how to bestow this refined spin on a classic on your guests.
Roast Turkey with Lemon, Parsley & Garlic Recipe by Chef Gordon Ramsay
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
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
Instructions
- Start by preheating your oven to 220°C (Gas 7). As it heats, make the herb butter: In a large bowl, season the butter with salt and pepper, then combine the olive oil, and mix. Stir in the lemon zest and juice, crushed garlic, and chopped parsley until well incorporated.
- Remove the giblets from the turkey cavity and generously season the cavity with salt and pepper. Stuff the cavity with the onions, lemon halves, garlic halves, and two bay leaves.
- If you narrowed down some on the size of the turkey, you might better to expand to both sides; Use your palms to gently separate the skin around the top of the turkey breast, ensuring the skin has not cut anywhere. Repeat under each of the legs, working from the undersides of the breast toward the leg and under the skin.
More Step-by-Step Instructions for Roast Turkey with Lemon, Parsley & Garlic Recipe
Use half of the prepared herb butter spread under the loosened skin. Gently massage from the outside to spread the butter all over the breast meat. Tuck the rest of the bay leaves below the breast skin.
Place the turkey breast side up in a large roasting pan, and rub the remaining herb butter all over the skin. But first season with salt and pepper to taste and drizzle lightly with olive oil. (If you are preparing it ahead, cover the turkey with foil and refrigerate at this stage).
Place the turkey in the hot oven to roast 10–15 minutes. Take out the pan, baste the turkey in its juices and drape it with rashers of bacon to add moisture to the breast. Baste again, then lower the oven to 180°C (Gas 4) and cook for another 2½ hours or so — around 30 minutes for every kilo — basting now and again.
Appropriately check the turkey’s doneness by using a skewer in the thickest side of the leg, which should exude clear and not pink juices. Since ovens and turkey shapes differ, begin checking around 30 minutes before the projected finish time. If juices are still pink, roast 15 minutes longer, then check again. Repeat until fully cooked, as needed.
Transfer the turkey to a warmed platter and trim the parson’s nose, wings and drumstick tips — reserving these bits for gravy. While you prepare the gravy, let the turkey rest in a warm spot for at least 45 minutes.
After carving, pull out any bay leaves under the skin, then serve the turkey with hot gravy, stuffing and any sides you’re choosing to prepare.