Gordon Ramsay Roast Turkey Recipes

Steps:

• Preheat the oven to 220°C/Gas 7. Meanwhile, 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 turkey cavity. Season the cavity well with salt and pepper, then stuff with the onions, lemon, garlic halves and 2 bay leaves.
• With your hands, loosen the skin on the breast from both ends of the bird so that you will be able to stuff the flavoured butter underneath it, making sure you keep the skin intact. 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 that the meat is evenly covered. Finally, insert the rest of the bay leaves under the skin of the breasts.
• Place the bird in a large roasting tray, breast side up. Spread the rest of the butter all over the skin. 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 at this stage.).
• Roast the turkey in the hot oven for 10-15 minutes. Take the tray out of the oven, baste the bird with the pan juices and lay the bacon rashers over the breast to keep it moist. Baste again. Lower the setting to 180°C/Gas 4 and cook for about 2½ hours (calculating at 30 minutes per kg), basting occasionally.
• To test whether your turkey is cooked, insert a skewer into 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. Repeat as necessary until the turkey is cooked.
• Transfer the turkey to a warmed platter and remove the parson's nose, wings and tips of the drumsticks; reserve these for the gravy. Leave the turkey to rest in a warm place for at least 45 minutes; make the gravy in the meantime. Remove the bay leaves from under the skin before carving. Serve the turkey with the piping hot gravy, stuffing and accompaniments.

Steps:

• Pre-heat the oven to 180C/350F/Gas 4.
• Make the herb butter, mix herbs and butter together to form a paste, season well and chill.
• Prepare the turkey, to remove legs, cut through the skin and pull joint firmly away from body then cut through ball and socket joints.
• Cut away the 'oyster' on the back of the turkey so leg and thigh comes away cleanly.
• With a thin, sharp knife, bone both legs and stuff with sausage meat.
• Wrap tightly in tin foil and chill to set the shape.
• Prepare the crown, cut off wing tips and, for easier carving, take out the wishbone and cut away back bone with poultry shears.
• Lift up the breast skin with your fingers and separate it from the flesh.
• Divide the herb butter between the two breast flaps and pull the skin back over.
• Season well, place in a roasting tin and cover loosely with butter paper or foil.
• Cook the turkey, put the foil-wrapped legs in a roasting pan and cook at 180C/350F/Gas4 for 45 minutes. Reduce temperature to 160C/320F/Gas 2 and cook for a further 15 minutes then remove foil and cook for a further 30 minutes, straining off any juices for the gravy.
• Cook the crown for 1-1½ hours at 180C/350F/Gas 4 until juices run clear and let the bird rest for 30 minutes before carving.
• Make the stuffing, melt butter in a large frying pan and gently sauté onion and garlic for five minutes until soft.
• Stir in the herbs for one minute then add breadcrumbs to absorb butter.
• Mix in zest, pine nuts and seasoning and cook over medium heat for about seven minutes until crumbs start to brown and crisp.
• Take off the heat, mix in the parsley and serve warm.
• Make the gravy, sauté the onion in the olive oil for about five minutes. Pour in the wine, add the thyme and bay and boil until reduced right down.
• Add stock and boil until reduced by half then add cream and boil for further five minutes. Season with freshly ground black pepper.
• Remove from heat, cool for ten minutes and strain.
• Add turkey pan juices, boil for two minutes, season with salt and strain. (This can be made in advance and frozen before the juices are added. When thawed, simply heat until boiling and follow point 20.).