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Gordon Ramsay Turkey Recipe - (Thanksgiving, Christmas and Holidays)
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Nov 27, 2022
Have you ever wondered how to make Gordon Ramsay Turkey Recipe? He not only knows how to cook a delicious turkey. Recipe - https://jigint.com/UbK60l https://hellskitchenrecipes.com/gordon-ramsay-turkey/ If you are looking for a master at his craft, you should check out Gordon Ramsay Turkey Recipe. Gordon Ramsay Recipes Playlist - https://jigint.com/4dbf5Y 0:00 Gordon Ramsay Turkey 0:30 Gordon Ramsay Turkey Recipe #GordonRamsay #Cooking #ThanksGiving
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0:00
For me, without question, the start of the Christmas dinner is this, a delicious turkey
0:05
Now, once this is in the oven, you're halfway there. The secret success behind a great Christmas dinner is making sure this doesn't turn out dry
0:12
and is all in the preparation. Now, we're going to make an amazing butter
0:18
And this is sort of the start of the most important part, keeping that bird incredibly moist
0:25
Soft butter. A touch of salt and pepper. A little touch of olive oil in there
0:34
That stops the butter from burning. Next, add the zest of two lemons and their juice
0:42
This gives the flavour of butter a wonderful citrus zing. Three cloves of garlic
0:49
Turkey is a very delicate, dainty meat, and that's why I want the garlic pureed
0:53
so it sort of disintegrates and flavours the turkey gently without becoming too overpowering
0:59
Then add a generous handful of chopped parsley. Wow, that smells incredibly light
1:05
Give that a good mix. Turkey's a very, very, very lean bird, and it dries out
1:13
so it's so important to make sure that we help it to cook perfectly
1:19
Butter done. Now prepare the turkey. We've seasoned the bird inside the cavity
1:26
Salt and pepper. Next, half two onions and pop them in As they roast, they steam inside the bird
1:33
giving it a lovely sweetness Put in the lemon and a couple of bay leaves
1:38
for their bittersweet spicy flavour We're sort of lining the inside of the turkey
1:44
with these fantastic sort of flavours You can see the bird is upright
1:48
and it's looking sort of like it's standing to attention Now it's time to add the flavoured butter
1:53
Just very, very carefully open up the skin Go through over the back of the breast and keep the skin intact
2:03
The idea is to gently loosen the skin with your fingers so the butter can be stuffed underneath it
2:09
Now once you've loosened all the skin off the top of the thighs turn the bird around
2:14
And just go through here again hand up and just release a little bit But don completely break it because I don want all that butter to run out Right From there
2:26
Now, take your butter. Put it into a ball. That smells amazing
2:33
Lemon-y, citrus-y. And just sort of flatten it and stick that in there
2:39
Underneath, one side. Now, once you've got it in there, pull back the skin and just use that to sort of slide all the way down
2:51
What we want to do now is line the top of the breast with all that butter there
2:55
That butter is going to keep the turkey breast really seriously moist
3:00
Turn the bird round. And finish covering the breast with the butter
3:06
Turkeys originally came from North America and they're best young and plump
3:11
My favourite breed for Christmas is either Norfolk Black or Norfolk Bronze
3:15
both of which have a wonderful gamey taste. Take the rest of the butter and carefully massage over the breast, legs and wings
3:24
You can do all this the night before and simply cover the turkey with tinfoil
3:28
and keep it in the fridge, ready to be cooked on Christmas Day. Into the tray
3:36
A little touch of olive oil. Now olive oil on top again that protects it gets that skin really nice and crispy and it stops the butter from burning
3:43
Now in the oven at 220 for 10 minutes get really nice and brown quickly in she goes
3:52
Beautiful that smells fantastic after 10 minutes take the turkey out of the oven and baste then cover the
4:10
breasts with smoked streaky bacon what I want to do is add a little bit more flavor I'm already
4:16
starting to think about my gravy so the bacon protects it stops it from drying out but it's
4:24
going to start to really give my gravy a wonderful base Turn down the oven to 180 degrees This five kilogram bird will feed eight people comfortably It needs roasting for two and a half hours or half an hour per kilo basting every so often
4:46
Back in. And now, she's on the way. Look at that. Beautiful
4:53
It's as pretty as a Christmas tree. Right. That smells fantastic. Wow
5:02
Look at that. Beautiful. That is 90% of your work done there
5:10
To test the turkey is cooked, stick a knife into the bottom of the thigh, and if the juices run clear, it's done
5:16
The secret now is to let the turkey rest uncovered for two and a half hours
5:20
As the meat relaxes, it reabsorbs its juices, making it succulent and tender, plus it'll be easier to carve
5:27
It might seem like a long time to let it rest, but remember, the turkey doesn't need to be piping hot
5:32
because I'm serving it with hot gravy. That looks like a million dollars
5:37
Let that rest because the flavour will be ten times more exciting once it's rested
5:46
The key to pulling all the different elements of your Christmas dinner together on the plate is the gravy
5:51
My recipe for turkey gravy, made with cider and walnuts, has a wonderful, appley, nutty flavour which beautifully complements the turkey meat and fruity pork stuffing
6:01
As that turkey's resting, I want to make the most amazing gravy
6:06
And when I say amazing, I really do mean amazing Drain the excess fat from the roasting tray and put it back on the heat
6:14
Then remove the bacon from the top of the turkey And the roasted onions from the cavity
6:19
Look at them My God, they smell amazing Finally, take out the roasted lemon
6:26
First of all, cut up the bacon Lovely. Bacon into the tray
6:35
Look how crispy that is. That's the start of our gravy. The onion. Look at it. Beautiful
6:43
Doesn't get any better than that. Chop that up. Onion and bacon in
6:49
That smells incredible. When I first got the chance to cook Christmas lunch for the chefs in Paris They taught me one crucial thing I was only 21 at the time
7:04
And they made me rest the turkey for as long as I cooked it
7:07
So I cooked it for three hours And I rested it for three hours
7:11
What a difference Incredible Next, chop up the roasted lemon And add to the tray
7:18
Put in a couple of sprigs of rosemary To give it a lovely aromatic punch
7:22
And fry Then add three chopped tomatoes which helps to thicken the gravy and give it a lovely fresh taste
7:35
Now it's time to really get the turkey flavor into the gravy snap off the wing
7:41
Take off all your little ts these little bits here Add that into your gravy
7:46
These are the bits we never use Everyone throws them away Off there a little baby there take him off. I
7:55
Want that bang flavor delicious find that off The smell is incredible
8:05
Next pour in the dry cider this adds a lovely subtle apple flavor that really lifts the taste of the turkey meat as
8:12
The cider starts to reduce pour in the delicious resting juices from the roasted turkey Wow
8:18
Wow, there you go. The most amazing flavour. When the liquid has reduced by half
8:30
crush the vegetables and the turkey pieces with a masher to extract the maximum amount of flavour
8:36
And basically what's happening now is that we're giving the gravy a little bit of body
8:40
pour in the chicken stock and reduce again. In. Now, a little taste
8:48
Wow. I mean, just close your eyes and wow, it oozes flavour and turkey
8:54
Now sieve it. Use the back of the ladle to push it through the sieve, extracting every last drop of flavour
9:01
Pop in a sprig of rosemary and leave to infuse, ready for the finishing touch
9:13
Simply add crushed walnuts to the bottom of the gravy boat and ladle in the hot gravy
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