Gordon Ramsay Christmas Recipe: How To Make Roasted Turkey With Lemon Parsley & Garlic

CHRISTMAS RECIPE: Roasted Turkey With Lemon Parsley & Garlic | Gordon Ramsay. Making Gordon Ramsay's Christmas turkey, let’s see if it’s really as good as he says! ➡️ SUBSCRIBE to Dished! https://www.youtube.com/channel/UCGNRSCD9-k1629nNEi8suhQ?sub_confirmation=1 Original Video: https://youtu.be/XO5DF8soxwM If you love this how to make Gordon Ramsay's Christmas turkey, let us know what you think, comments below! #dished #gordonramsay #turkey 0:00 Making the Turkey Butter 0:25 Stuffing the Turkey 0:52 Buttering the Turkey 1:31 Wrapping with Bacon 1:46 Collecting the Drippings 1:57 Making the Turkey Gravy 3:25 Serving the Turkey Ingredients for making Gordon Ramsay's roasted turkey: Whole turkey 375g Softened Butter Salt Pepper Olive oil 2 lemons for lemon zest and juice 1 full lemon 3 garlic cloves Chopped parsley 2 onions 4-6 bay leaves Bacon Rosemary 2 cups cherry tomatoes 1 litre dry cider 2 1/2 cups chicken stock Toasted walnuts Instructions for making Gordon Ramsay's Christmas turkey: - We’re starting out by making a compound butter which Ramsay says is key to keeping to turkey incredibly moist - Season very soft butter with salt and pepper then add a little olive oil to keep the butter from burning - Now add the zest of two lemons plus their juice to give it citrus zing then throw in pureed garlic and chopped parsley then give it all a good mix - Once the butter is done, set it aside while to prep your turkey - First tuck the wings under the body just to get them out of the way then turn the turkey upright and season the inside cavity with a decent amount of salt and pepper - Next cut two onions in half and put them inside the cavity of the turkey then do the same with a lemon and a few bay leaves - These will steam inside the turkey while it bakes to infuse the meat with flavour - Now carefully use your fingers to separate the skin from the breast meat so the butter can be stuffed underneath it - Do this on both ends of the turkey being very careful to not break the skin - Now you can add the butter, form a handful of butter into a ball and gently slide it under the loose skin - Once it’s all under the skin, use the edge of your hand on the outside of the skin to push it further towards the centre - Flip the turkey around and do the same on the other side then rub the rest of the butter on the outside of the skin - This will seriously help to keep the meat nice and juicy - Once you’ve throughly massaged the butter into the skin, transfer your turkey to a roasting pan - Drizzle the top with a little more olive oil to help the skin crisp up and also prevent the butter from burning - Bake in 425 degree oven for 10 minutes, ideally your turkey should be more browned than ours got, you’ll see why that’s important later - Baste the turkey with the juices from the bottom of the pan then lay strips of smoked bacon over the breast - This is just another layer of flavour that you will also use later when it comes time to make gravy - Put it back in the oven at 350 for about 2 and a half hours, basting every so often - To test if it’s cooked, Gordon suggests to stick a knife in the bottom of the thigh and if the juices run clear, you know it’s ready - The turkey needs to rest now for 2 and a half hours so use tongs in one end and a carving fork in the other to carefully transfer it to a clean tray - Now pour out all the fat and juices from the bottom of the tray - If you have the space, and a non-induction stove top, place the tray directly on the stove and start heating it up to make your gravy - Meanwhile, remove the bacon from the breast and the onions, lemon and bay leaves from the inside cavity of the turkey - Once everything is removed, give it all a rough chop. No need to be too thorough here, it’s all going to be strained later anyway - For this next part we had to switch things up a bit since we only have an induction stove which wouldn’t work with the roasting pan - Instead we used a clean pot but added a little of the fat and juices from the turkey - Add the bacon, lemon and onions to the pot and fry that off a bit - Next add a couple sprigs of rosemary to add an aromatic punch (as Ramsay says) then fry - Once you start to smell the rosemary, add chopped tomatoes to not only add flavour but also help to thicken it - While that cooks, cut off the wings and tail of your turkey plus any bits that you don’t plan on eating - Add these to the pot and stir everything together - Now pour in dry cider which will add a subtle apple taste the really compliments the flavor of the turkey - Allow the cider to reduce then pour in all the drippings that have accumulated - Bring it up to a boil then use a potato masher to crush the vegetables and turkey meat to make sure every bit of flavor is released - Now add chicken stock and reduce again, once it’s thickened and reduced a bit, put in a fresh sprig of rosemary to infuse - When you’re about to eat, pour the hot gravy over top and serve your roasted turkey!