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Roast Turkey with Lemon, Parsley & Garlic Recipe by Chef Gordon Ramsay

Roast Turkey with Lemon, Parsley & Garlic Recipe by Chef Gordon Ramsay

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Servings 8 people

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.