about contact Privacy Policy
Gordon Ramsay’s Roast Turkey

Gordon Ramsay’s Roast Turkey

by
Jump to Recipe·Leave a Review

Why You’ll Love This Recipe

Gordon Ramsay’s Roast Turkey is the perfect centerpiece for your holiday feast. With a flavorful herb butter rubbed under the skin and a lemon, garlic, and onion stuffing, this turkey stays incredibly moist and packs a punch of bold, savory flavor. It’s a restaurant-quality roast made achievable in your home kitchen.

ingredients

Gordon Ramsay’s Roast Turkey this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

whole turkey (12-14 lbs)unsalted buttergarlic (crushed)lemon (zested and halved)onion (halved)olive oilparsley (chopped)saltblack pepperbay leavescarrotsceleryonions (extra for roasting bed)

directions

Preheat your oven to 425°F (220°C).

In a bowl, mix softened butter with crushed garlic, lemon zest, chopped parsley, salt, and black pepper.

Loosen the skin of the turkey breast by sliding your fingers underneath. Carefully spread the flavored butter under the skin, covering as much of the breast as possible.

Stuff the cavity with lemon halves, onion, garlic, and bay leaves.

Place sliced carrots, celery, and onions in the roasting tray to create a bed for the turkey.

Drizzle olive oil over the turkey and season with salt and pepper.

Place the turkey on the vegetable bed and roast in the preheated oven for 10 minutes.

Reduce the oven temperature to 350°F (175°C), baste the turkey with its juices, and roast for approximately 2.5 to 3 hours, basting every 30 minutes.

Cover with foil if the skin browns too quickly. Use a meat thermometer to check doneness — it should read 165°F (74°C) in the thickest part of the thigh.

Rest the turkey for at least 45 minutes before carving to retain juices.

Servings and timing

This recipe serves 10–12 people.Preparation time: 30 minutesRoasting time: 2.5 to 3 hoursResting time: 45 minutesTotal time: 4 hours approx

Variations

Add thyme and rosemary to the butter for extra herbaceous flavor.

Stuff with apples and cinnamon for a sweet-savory twist.

Roast with pancetta strips over the breast to keep it extra juicy.

Brine the turkey overnight for deeper seasoning and tenderness.

storage/reheating

Store leftover turkey in airtight containers in the fridge for up to 4 days.Freeze portions for up to 2 months.Reheat in the oven at 300°F (150°C) with a bit of stock to keep it moist, or microwave with a cover to prevent drying out.

Gordon Ramsay’s Roast Turkey

FAQs

What makes Gordon Ramsay’s roast turkey different?

The herb butter under the skin and high-heat start make it moist and flavorful with crispy skin.

Do I need to brine the turkey?

It’s optional. Ramsay’s method keeps the bird moist without brining, but brining adds extra flavor if you have time.

Can I make this ahead of time?

Yes, prepare the herb butter and stuff the turkey the night before, then roast the next day.

How do I prevent the turkey from drying out?

Butter under the skin, regular basting, and proper resting are key to a juicy turkey.

Can I use this method for a larger bird?

Yes, just adjust the cooking time—estimate about 13 minutes per pound at 350°F after the initial blast.

Conclusion

Gordon Ramsay’s Roast Turkey is the ultimate holiday showstopper—crispy skin, juicy meat, and layers of bold flavor. With a few simple tricks, you’ll have a turkey that tastes like it came straight from a professional kitchen. Perfect for impressing guests or treating your family to something extra special.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Gordon Ramsay’s Roast Turkey

Gordon Ramsay’s Roast Turkey

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Molly Yeh
  • Prep Time: 25 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 25 minutes
  • Yield: Serves 10–12
  • Category: Main Course
  • Method: Baking
  • Cuisine: British
  • Diet: Gluten Free
Print Recipe

Description

This roast turkey recipe by Gordon Ramsay is packed with flavor and stays super juicy thanks to a rich herb butter and lemon mixture. It’s perfect for holidays like Thanksgiving or Christmas, but honestly, it’s worth making any time you’re feeding a crowd. The bird is roasted to golden perfection, served with a flavorful gravy, and will impress every guest at the table.

Ingredients

For the Turkey:

  • 1 whole turkey (about 10-12 lbs), giblets removed

  • Salt and black pepper, to taste

  • Olive oil, for drizzling

  • 1 lemon, halved

  • 1 onion, peeled and halved

  • 1 head of garlic, halved

  • A few sprigs of thyme, rosemary, and parsley

  • 2 bay leaves

For the Herb Butter:

  • 1 cup (2 sticks) unsalted butter, softened

  • Zest of 1 lemon

  • Juice of 1/2 lemon

  • 4 cloves garlic, minced

  • Small bunch of parsley, finely chopped

  • Salt and black pepper, to taste

For the Gravy (optional):

 

  • Turkey giblets (excluding the liver)

  • 1 onion, roughly chopped

  • 1 carrot, roughly chopped

  • 1 celery stalk, roughly chopped

  • 2 tbsp flour

  • 2 cups chicken stock

  • Drippings from the roast turkey

Instructions

  1. Prep the Herb Butter:
    In a bowl, mix the softened butter with lemon zest, juice, garlic, chopped parsley, salt, and pepper. Set aside.

  2. Prepare the Turkey:
    Preheat your oven to 425°F (220°C).
    Pat the turkey dry with paper towels. Season the inside cavity with salt and pepper.
    Stuff the cavity with the lemon, onion, garlic, herbs, and bay leaves.

  3. Butter the Bird:
    Carefully loosen the skin from the breast using your fingers. Spread half the herb butter under the skin, directly over the breast meat. Rub the remaining butter all over the outside of the turkey.

  4. Roast the Turkey:
    Place the turkey in a large roasting pan. Drizzle with a little olive oil. Roast at 425°F for 10–15 minutes to brown the skin.
    Reduce oven temperature to 350°F (175°C), and roast for about 2.5 to 3 hours (roughly 13–15 minutes per pound), basting occasionally. Cover loosely with foil if the skin gets too dark.

  5. Check for Doneness:
    The turkey is done when the thickest part of the thigh reads 165°F (74°C) on a meat thermometer. Let it rest for 30 minutes before carving.

  6. Make the Gravy (optional):
    While the turkey rests, place the giblets, onion, carrot, and celery in a pan. Add flour, stir, then pour in the drippings and stock. Simmer and strain for a rich, flavorful gravy.

Notes

  • Resting the turkey is key—don’t skip it! It keeps the juices in and makes carving easier.

  • You can make the herb butter a day ahead and keep it chilled.

  • Add a splash of white wine to the roasting pan for extra flavor.

Nutrition

  • Serving Size: 1/12 of turkey
  • Calories: 480
  • Sugar: 1g
  • Sodium: 580mg
  • Fat: 30g
  • Saturated Fat: 14g
  • Unsaturated Fat: 14g
  • Trans Fat: 0.5g
  • Carbohydrates: 2g
  • Fiber: 0g
  • Protein: 48g
  • Cholesterol: 170mg

Leave a Comment & Rate this Recipe!

If you love this recipe, please consider giving it a star rating when you leave a comment. Star ratings help people discover my recipes online. Your support means a lot to me, I appreciate you.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Your email address will not be published. Required fields are marked *