Description

This roast turkey recipe, inspired by Gordon Ramsay, features a juicy, flavorful bird with a lemon-garlic herb butter tucked under the skin for extra moisture and taste. Roasted with onions, carrots, and lemon for an aromatic and golden finish, it’s a showstopper centerpiece for any feast.

Ingredients

For the Turkey:

12-14 lb whole turkey, thawed
Salt and black pepper
Olive oil or melted butter (for basting)

For the Herbed Butter:

1 cup (2 sticks) unsalted butter, softened
1 lemon, zested and juiced
4 cloves garlic, minced
1 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
1 tbsp chopped fresh rosemary
Salt and pepper, to taste

For the Cavity & Roasting Pan:

1 lemon, halved
1 head garlic, halved
1 onion, halved
Fresh rosemary, thyme, and sage sprigs
2 carrots, roughly chopped
1 onion, roughly chopped
1 celery stalk, roughly chopped
1 cup chicken stock or white wine (for roasting)

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Instructions

Preheat oven to 425°F (220°C). Remove turkey giblets and pat the bird dry with paper towels.

Make the herbed butter: In a bowl, mix softened butter with lemon zest, lemon juice, garlic, parsley, thyme, rosemary, salt, and pepper.

Loosen the turkey skin: Gently slide your fingers under the skin on the breast and thighs to create pockets.

Add the herbed butter: Stuff about two-thirds of the herbed butter under the skin, smoothing it out evenly. Rub the remaining butter over the skin.

Season the cavity: Stuff the cavity with lemon halves, onion, garlic, and fresh herbs. Season generously with salt and pepper.

Prepare the roasting pan: Spread carrots, onion, and celery in the bottom of a large roasting pan. Place the turkey on a rack above the vegetables. Pour chicken stock or wine into the pan.

Roast the turkey:

Roast at 425°F (220°C) for 30 minutes.

Lower heat to 350°F (175°C) and continue roasting for about 2½ to 3 hours, basting occasionally with pan juices or a bit of olive oil/butter.

Tent with foil if the skin starts to brown too quickly.

Check doneness: The turkey is done when the thickest part of the thigh reaches 165°F (74°C).

Rest before carving: Remove from oven, tent loosely with foil, and let rest for 30 minutes before carving.

Notes

Use a meat thermometer for accuracy—don’t just go by time.
Save pan drippings for a rich homemade gravy.
Leftovers make amazing sandwiches and soups.