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

Описание: 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!
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Original Video:    • Roast A Turkey With Gordon Ramsay  

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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!