Gordon Ramsay's Christmas Turkey. Gordon Ramsay demonstrated how to perfect roasting a turkey. This means that you will have a moist and tasty turkey every time you make a roast for Gordon Ramsay Christmas dinner. In addition to keeping the turkey, moist Gordon Ramsay also likes to keep it reasonably crispy. Gordon Ramsay's Christmas Turkey

You can have Gordon Ramsay's Christmas Turkey using 25 ingredients and 13 steps. Here is how you cook that.

Ingredients of Gordon Ramsay's Christmas Turkey
  1. It’s 5 kg of Turkey.
  2. It’s of Butter Mixture.
  3. You need 500 gms of Butter Soft.
  4. Prepare to taste of Salt.
  5. It’s 1 tbsp of Black pepper (crushed).
  6. It’s 4 tbsps of Olive oil.
  7. You need 2 of lemon lemon juice Zest of   and juice.
  8. It’s (puree) 3 cloves of Garlic.
  9. Prepare handful of Parsley (chopped).
  10. Prepare of Filling for Cavity.
  11. Prepare 2 of Onions with skin (halved).
  12. Prepare 1 of Lemon (whole).
  13. You need 2 - 3 of bay leaves Fresh.
  14. It’s of turkey For   baking the.
  15. You need drizzle of Olive oil.
  16. It’s 500 gms of bacon Streaky.
  17. Prepare of For gravy.
  18. You need of bacon turkey Streaky from cooked.
  19. You need of Onion from the cavity.
  20. Prepare of lemon Juice of from cavity.
  21. Prepare 2 sprigs of Rosemary - 3.
  22. It’s 3 of Tomatoes (chopped).
  23. You need of turkey Excess trimmings from (wings, neck).
  24. You need 1 cup of Dry cider.
  25. It’s 1 cup of Chicken stock.

For most, the star of Christmas dinner is a turkey. So, to make sure it's cooked to perfection Gordon Ramsay has shared his top tips and the common mistakes you're making. On Christmas day, place the turkey in baking pan and drizzle with olive oil over the top (Ensure the turkey is at room temperature). Then place streaky bacon over the top of the breast.

Gordon Ramsay's Christmas Turkey instructions

  1. In a bowl, mix together the ingredients mentioned above for the mixture under the skin. Adding olive oil prevents the butter from burning..

  2. Season the cavity of the turkey with salt and pepper. Place the halved onions into the cavity to give a lovely sweetness. Then place the lemon and bay leaves into the cavity for a bitter sweet spicy flavor. The turkey must now be upright as the cavity is filled..

  3. Now gently lift the skin off the flesh from the back of the breast. Gently loosen it with your fingers to create enough space to place the butter mixture. Be careful not to tear the skin, as all the butter will ooze out during the cooking process. Loosen the skin off the top of the thighs and then turn the bird around. Loosen the skin from the front as well..

  4. Now make small balls of the butter mixture and place it under the skin. Then pull back the skin gently and press the butter balls to spread it around. Ensure the entire breast is lined with the mixture. This will keep the turkey breast moist. Use the left over butter mixture over the top of the breast, legs and thighs. (Do this the night before, cover the turkey with tin foil and place in the fridge).

  5. Preheat oven to 220 C..

  6. On Christmas day, place the turkey in baking pan and drizzle with olive oil over the top (Ensure the turkey is at room temperature). Place in the oven at 220 C for 10 mins to quickly brown the bird..

  7. After 10 mins take the turkey out of the oven and baste with its juice from the pan. Then place streaky bacon over the top of the breast. This protects the breast and stops it from drying out. Baste the turkey again with its juice from the pan..

  8. Turn down the oven to 180 C. Cook the bird for 2 1/2 hours and basting every 1/2 hour or 1/2 hour cooking time per kg..

  9. To test the turkey is cooked, stick a knife in the bottom of the thigh and see if the juices run clear. Then cover the turkey and allow to rest for 2 1/2 hours or 1/2 hour per kg resting time. It might seem a long time for the turkey to rest but remember the turkey does not need to be piping hot as you are serving the turkey with hot gravy. The longer you rest turkey the more flavorful it gets..

  10. Drain the excess fat from the baking pan and place the pan back on the heat. Remove the bacon strips from the top off the breast and chop it to bits. Remove the onion from the cavity, peel the skin and dice it..

  11. Add the bacon and onion to the baking pan. Add rosemary sprigs, and chopped tomatoes. Mix well. Then add the excess trimmings from the turkey. Then pour in the dry cider to bring a lovely apple flavor. As the cider reduces, pour the resting juices from the turkey..

  12. When the liquid has reduced by half, mash the pieces in the gravy to extract the most juices out of it. Then add chicken stock and reduce again. Taste the gravy. Then sieve it. Use the back of a ladle to push it through the sieve. Pop in a sprig of rosemary and leave it to infuse..

  13. Add walnuts to the bottom of the gravy boat and ladle in the gravy. Now it is ready to serve with the turkey..

Gordon Ramsay's Turkey Gravy with Cider and Walnut Drain the excess oil from the roasting pan juices and set the roasting juices aside. Cook the bacon, onions and lemon. Add a few rosemary sprigs to give it an aromatic punch, tomatoes (to thicken the gravy and give it a lovely fresh taste), the tips of wings and parsons nose. 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. Remove the bay leaves from under the skin before carving.