Gordon Ramsay’s Roast Turkey At Home

Why You’ll Love This Recipe

Gordon Ramsay’s Roast Turkey is a show-stopping centerpiece known for its juicy meat, crispy skin, and aromatic herb butter that’s packed with flavor. With a rich lemon, garlic, and parsley stuffing under the skin and a golden finish, this roast is perfect for holidays or special gatherings. This at-home version makes it simple to achieve restaurant-quality results in your own kitchen.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

whole turkey (10–14 lbs, thawed if frozen)unsalted butter (softened)lemon (zest and juice)garlic cloves (minced)fresh parsley (chopped)olive oilonionscarrotscelerybay leaveschicken or turkey brothsalt and black pepper

directions

Preheat oven to 425°F (220°C).

In a bowl, mix softened butter with lemon zest, minced garlic, chopped parsley, salt, and pepper.

Loosen the skin over the turkey breast using your fingers and rub the herb butter under the skin and over the entire bird.

Season the cavity with salt and stuff it with lemon halves and bay leaves.

Place chopped onions, carrots, and celery in a roasting pan to act as a trivet.

Set the turkey on top of the vegetables, breast side up. Drizzle lightly with olive oil and season again with salt and pepper.

Roast the turkey at 425°F for 20 minutes to brown the skin.

Reduce the oven temperature to 350°F (175°C), cover the bird loosely with foil, and roast for about 2½ to 3 hours, basting every 30 minutes with pan juices.

For the last 30 minutes, remove foil to crisp the skin. Ensure the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

Remove from oven and let the turkey rest for at least 30 minutes before carving.

Servings and timing

This recipe serves 10–12 people.Preparation time: 30 minutesRoasting time: 3 hours (depending on turkey size)Resting time: 30 minutesTotal time: 4 hours

Variations

Add sage, rosemary, or thyme to the herb butter for more depth.

Use orange zest instead of lemon for a sweeter citrus twist.

Glaze the turkey with honey and mustard in the last 20 minutes for a glossy finish.

Use white wine in the roasting pan with the broth for more aroma.

storage/reheating

Store leftover turkey in airtight containers in the fridge for up to 4 days.Reheat gently in the oven at 300°F covered with foil, or microwave slices with a splash of broth to keep them moist.Freeze cooked turkey for up to 2 months—thaw in the fridge before reheating.

FAQs

Do I have to brine the turkey?

Gordon’s version skips brining, but you can dry brine for extra moisture if desired.

Can I use a smaller or larger turkey?

Yes, adjust cooking time—plan 13–15 minutes per pound at 350°F after the initial sear.

How do I keep the breast from drying out?

Butter under the skin and basting regularly help keep it moist.

Can I make this ahead of time?

You can prep the herb butter and stuff the turkey the day before—store covered in the fridge.

Do I need a roasting rack?

No, the vegetables act as a flavorful trivet and elevate the turkey.

How do I make gravy from the drippings?

Strain the pan juices, add to a saucepan, and whisk with a roux or cornstarch slurry to thicken.

What kind of broth should I use?

Chicken, turkey, or even vegetable broth all work well.

Is this recipe gluten-free?

Yes, as long as you ensure the broth and butter are gluten-free.

Should I truss the turkey?

Not necessary for this version, but tying the legs can help it cook more evenly.

What can I serve with it?

Mashed potatoes, cranberry sauce, roasted Brussels sprouts, and stuffing are classic pairings.

Conclusion

Gordon Ramsay’s Roast Turkey at Home is a flavorful, juicy, and beautifully golden holiday centerpiece that’s easier to make than you might think. With herb-infused butter, fresh aromatics, and careful roasting, this recipe delivers incredible results every time. Whether it’s your first turkey or your fiftieth, this method is sure to impress.

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