Say Goodbye to Dry Christmas Turkey Forever
For many households across Britain, the centrepiece of the Christmas or Thanksgiving table—the roast turkey—often arrives disappointingly dry. Despite being a festive staple year after year, achieving a perfectly moist and flavourful bird remains a culinary challenge for countless cooks. This year, however, help is at hand from a world-renowned culinary authority.
Gordon Ramsay, the celebrated chef who holds an impressive eight Michelin stars across his restaurant empire, has shared his definitive recipe to ensure your turkey is the juiciest it has ever been. No more relying on cranberry sauce to mask a dry bird; this method guarantees delicious, succulent meat.
The Michelin-Starred Turkey Recipe
Designed to serve 8-10 people, this recipe calls for a free-range turkey, ideally a Norfolk Black or Bronze, weighing between 5kg and 5.5kg. The secret to its incredible flavour and moisture lies in a specially prepared herb butter that is stuffed under the skin.
To create Ramsay's signature lemon, parsley, and garlic butter, you will need 375g of softened butter, olive oil, the zest and juice of two small lemons, three crushed garlic cloves, and a bunch of chopped flat-leaf parsley. This mixture is generously massaged under the skin of the breast and legs, infusing the meat with flavour and fat as it cooks.
The turkey's cavity is seasoned and stuffed with halved onions, a lemon, a head of garlic, and bay leaves to create an aromatic steam from within. Once prepared, the bird is roasted initially at a high temperature of 220°C/Gas 7 for 10-15 minutes before being covered with smoked streaky bacon rashers. The oven temperature is then lowered to 180°C/Gas 4 for the remainder of the cooking time, roughly two and a half hours for a 5kg bird.
Chef's Tips for Perfect Results
Ramsay emphasises the importance of basting the turkey occasionally with its own pan juices. Crucially, he advises cooks to check if the turkey is done about 30 minutes before the calculated roasting time is complete. To test, insert a skewer into the thickest part of the leg; the juices should run completely clear. If they are pink, continue roasting in 15-minute intervals.
Once cooked, the turkey must rest for at least 45 minutes in a warm place before carving. This allows the juices to redistribute throughout the meat, ensuring every slice is tender. The final professional touch? Ramsay recommends pairing this perfect roast turkey with his new Pinot Grigio, available at Tesco for £8.50 per bottle.
