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

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Instructions

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