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KO Roast Turkey with lemon, parsley and garlic by Gordon Ramsay
Roast Turkey with Lemon, Parsley and Garlic
Total: 2 hrs 30 mins Ι Active: 30 mins
Valeur nutritionnelle / personne :
Calories: 1546 kcal
Fat: 84g
Carbohydrates: 6g
Protein: 182g
What is Shakshuka?
Roast Turkey with Lemon, Parsley and Garlic by Gordon Ramsey
Total: 2 hrs 30 mins Ι Active: 30 mins
Valeur nutritionnelle / personne :
Calories: 1546 kcal
Fat: 84g
Carbohydrates: 6g
Protein: 182g
Roast Turkey with Lemon, Parsley and Garlic by Gordon Ramsey
Gordon Ramsay, the man, the chef, the legend…. He is a culinary icon that truly has no need for an introduction. Nonetheless, for people who lived under a rock for the last decade: Gordon Ramsay is one of the most accomplished and internationally well-known chefs of the 21st century. This multi-Michelin starred chef owns an array of establishments all over the world. He has on top of that conquered one of the most sought-after careers in the entertainment business whilst rejuvenating the art of cooking for everyone to see. His blending of professional cuisine and his outright fascinating personality have granted him a status as a living legend. He is obviously been bestowed with a plethora of awards, has sold millions of books, founded and supported all kinds of charities, and has brought excitement and fun not only into the kitchen, but into the living rooms of everyday families.
We are going to introduce you to one of his most festive recipes –The Roast Turkey with Lemon, Parsley and Garlic. This holiday recipe will feed your whole family and makes you look like a professional chef!
Gordon Ramsay
Nationalité: British
Profession Chef, Writer and TV show presenter
Plat préféré: Pho Soup that was given to him during a trip in Vietnam
Prix: British Academy Television Award for Best Features 2005, Independent Restaurateur of the Year 2006, ASTRA Awards for Favourite International Personality or Actor 2008&2009 and many more
Temps total
2 hours 30 minutes
Temps actif
30 minutes
Quantité
8-10 portions
Calories / Portion
1546 kcal
Ingrédients
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1 free-range turkeyabout 5–5.5kg
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sea salt and freshly ground black pepper
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2 onionspeeled and halved
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1 lemonhalved
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1 head of garlichalved horizontally
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6 bay leaves
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olive oilto drizzle
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8 slices of smoked streaky bacon
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375g butterat room temperature
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1 tbsp olive oil
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finely grated zest and juice of 2 small lemons
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small bunch of flat leaf parsleyleaves only, chopped
Préparation
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Step 1Preheat the oven to 220°C. 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 juice and zest, chopped parsley and crushed garlic. Mix well to combine.
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Step 2Remove the giblets from the turkey cavity. Season the cavity well with salt and pepper, then stuff with lemon, onions, 2 bay leaves and garlic halves.
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Step 3Loosen the skin on the breast (with your hands) from both ends of the bird so that you will be able to stuff the flavored 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.
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Step 4Stuff half of the butter mix into the opened spaces under the skin. Massage the butter around the breasts (from outside of the skin) so that the meat is evenly covered. Finally, insert the rest of the bay leaves under the skin of the breasts.
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Step 5Place the turkey in a large roasting tray, breast side up. Spread the rest of the butter all over the skin of the bird. Season well with salt and pepper, after drizzle with a little olive oil. (If you are preparing a day ahead, cover the turkey with foil and refrigerate at this stage.)
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Step 6Roast 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 slices over the breast to keep it moist. Baste again. Lower the setting to 180°C and cook for about 2 hours and 30 minutes (calculating at 30 minutes per kg), basting occasionally to keep it moist.
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Step 7To 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.
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Step 8Put the turkey on 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.
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