Gordon Ramsay's roast turkey with lemon recipe

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  • Serves 8-10
  • 15mins to prepare and 3hrs cooking, plus 45mins resting
  • 576 calories / serving
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roast turkey with lemon, parsley HERO

Preheat the oven to 200°C/Gas Mark 6. First, prepare the herb butter. Put the butter into a large bowl and season with salt and pepper. Add the olive oil and mix well. Add the lemon zest and juice, crushed garlic and chopped parsley. Mix well to combine.

Remove the giblets from the cavity and reserve for making the gravy. Season the cavity well with salt and pepper and then stuff with the onions, lemons, garlic halves and 2 bay leaves. Place the bird in a large roasting tray, breast side up.

With your hand, loosen the skin on the breast of the bird from both ends of the bird so that you can stuff the flavoured butter underneath it. Repeat with the skin on the legs - from the lower side of the breast feel your way under the skin and out towards the leg, loosening the gap. Stuff half the butter mix into the opened spaces under the skin. From the outside of the skin, gently massage the butter around the breasts so it is evenly covered. Finally insert the remaining bay leaves under the skin of the breasts.

Spread the rest of the butter all over the skin of the bird. Season well with salt and pepper, then drizzle with a little olive oil. (If preparing a day ahead, cover the turkey with foil and refrigerate).

Roast in the hot oven for 10-15 minutes. Take the turkey out of the oven, baste with the pan juices and lay the streaky bacon rashers over the breast to keep the turkey moist. Reduce the temperature to 160°C/Gas Mark 3 and cook for about 2.5 hours (calculating at 30 minutes per kg), basting occasionally.

To test that your turkey is cooked, skewer the thickest part of the leg and check that the juices are running clear, rather than pink. (As oven temperatures and turkey shapes and sizes vary, it is crucial to check your turkey about 30 minutes before the calculated roasting time. If the juices are pink, roast for another 15 minutes and check again).

Transfer to a warmed platter, leave to rest in a warm place for a minimum of 45 minutes. Remove the bay leaves from under the skin before carving.

Turkeys are currently available on Tesco Grocery.

See more Christmas recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

Recipe from Gordon Ramsay - Christmas with Gordon
Whether you are hosting a drinks party for friends, cooking for the main event or just making a dessert, Gordon's latest Christmas book has a range of great recipes for the festive season. Click here to find out more about the book >

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  • Ingredients

  • For the turkey

  • 1 free-range turkey, about 5-5.5kg
  • 2 onions, peeled and halved
  • 2 lemons, halved
  • 1 head of garlic, halved horizontally
  • 6 bay leaves
  • 8 rashers of smoked streaky bacon
  • For the herb butter

  • 375g butter, at room temperature
  • sea salt
  • freshly ground black pepper
  • 1tbsp olive oil
  • finely grated zest and juice of 2 small lemon
  • 3 garlic cloves, peeled and crushed
  • small bunch of flat leaf parsley, chopped
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  • Energy 2396kj 576kcal 29%
  • Fat 40g 57%
  • Saturates 22.4g 112%
  • Sugars 1.5g 2%
  • Salt 2.1g 35%

of the reference intake
Carbohydrate 3.5g Protein 49.9g Fibre 0.8g

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