Gordon Ramsay’s Perfect Roast Turkey Recipe
Gordon Ramsay’s Perfect Roast Turkey is a luxurious, deeply flavorful centerpiece featuring a buttery herb stuffing tucked under the skin, crispy bacon on the breast, and a golden, juicy finish after a two-stage roast.
- Prep Time: 30 minutes
- Cook Time: 3 hours 20 minutes
- Total Time: 3 hours 50 minutes
- Yield: 8 servings 1x
- Category: Roasting
- Method: Roasting
- Cuisine: British
Ingredients
Scale
Main ingredients
- 1 free-range turkey (about 5–5.5 kg / 11–12 lb), ideally Norfolk Black or Bronze
- 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 (for drizzling)
- 8 rashers smoked streaky bacon
- 375 g butter, at room temperature
- 1 tablespoon olive oil
- Finely grated zest and juice of 2 small lemons
- 3 garlic cloves, peeled and crushed
- Small bunch flat-leaf parsley, leaves only, chopped
- Sea salt and freshly ground black pepper
Instructions
- Prepare the herby butter: Preheat the oven to 220°C / Gas 7. Mix the softened butter with salt, pepper, olive oil, lemon zest and juice, crushed garlic, and chopped parsley until well combined.
- Stuff the cavity: Remove giblets from the turkey. Season the cavity with salt and pepper, then fill with onions, lemon halves, garlic halves, and 2 bay leaves.
- Butter under the skin: Carefully loosen the skin over the breasts and legs without tearing. Push half of the herb butter under the skin and massage it over the breasts. Place the remaining 4 bay leaves under the breast skin.
- Butter all over the outside: Rub the remaining butter all over the outside of the turkey, season with salt and pepper, and drizzle with olive oil.
- Roast at high heat: Place the turkey breast-side up in a roasting tray and roast for 10–15 minutes.
- Baste and layer with bacon: Remove from the oven and baste with pan juices. Lay the bacon rashers over the breast and baste again.
- Lower the temperature and continue roasting: Reduce oven to 180°C / Gas 4 and roast for about 2½ hours, basting occasionally.
- Check for doneness: Check the thickest part of the leg with a skewer; juices should run clear, not pink. If needed, continue roasting and check again every 15 minutes.
- Rest and serve: Transfer to a warmed platter and let rest for at least 45 minutes. Remove bay leaves before carving, then serve with hot gravy and festive sides.
Notes
- Letting the turkey rest is essential for juicy meat.
- Use the pan juices to make a rich gravy.
- Do not overcook; timing depends on turkey size and oven accuracy.
- Reserve any pan drippings for a glossy gravy glaze.
Keywords: roast turkey, Gordon Ramsay, Christmas roast, butter stuffed turkey, bacon breast, festive roast
