The Secret Behind Gordon Ramsay’s Perfect Roasted Turkey

Gordon Ramsay the multi-Michelin star celebrity chef is renowned worldwide for his mastery of culinary techniques and exceptionally high standards when it comes to food preparation and cooking. His roasted turkey recipe has become a highlight of the holiday season for those lucky enough to enjoy it. But how exactly does Gordon Ramsay make his celebrated roast turkey, resulting in a flawlessly cooked bird with delightfully crispy skin, remarkably moist and tender meat, and incredible depth of flavor? Let’s uncover the secrets behind creating the ultimate holiday centerpiece, Ramsay style.

Choosing Only the Freshest Turkey

The starting point for any exceptional roast turkey is, of course, the bird itself. Gordon Ramsay uses only fresh, free-range turkeys, ideally sourced from local farms. The free-range designation means the turkeys are able to roam freely outdoors with shelter access, rather than being confined, resulting in more flavorful meat. Their diet of natural grains and vegetation also contributes to a better taste profile. Seek out the best quality turkey you can find locally for your holiday meal to emulate Gordon’s excellence.

A Simple Yet Effective Turkey Brine

One of Ramsay’s top secrets for keeping his roasted turkey incredibly moist and seasoned throughout is brining the bird. He uses a straightforward saltwater brine spiked with some aromatics. Combine water, sea salt, black peppercorns, thyme, rosemary, lemon slices, and bay leaves in a large container with enough room for the turkey to be fully submerged. Soak the turkey in the brine in the refrigerator for 8 to 12 hours before roasting. The salt will gently season the meat while also helping it retain moisture.

Flavor-Boosting Compound Butter

Ramsay takes his turkey to the next level by crafting a flavorful compound butter that he generously slathers on the turkey skin and under the skin over the breast meat. This imparts incredible flavor while keeping the delicate breast meat moist during roasting. He combines softened butter with olive oil, crushed garlic, lemon zest, lemon juice, and chopped parsley. The bold, fresh flavors perfectly complement the turkey.

Loosening the Skin and Sliding Butter Underneath

One of Ramsay’s key techniques is carefully loosening the skin over the turkey breast and legs without fully detaching it. He then uses his hands to slide a good amount of the compound butter under the skin, directly coating the meat. Massage the skin from the outside to evenly distribute the butter. This protects the breast meat and ensures it soaks up all that delicious flavor.

Roasting Low and Slow

While some opt for high heat to roast a turkey quickly, Ramsay goes low and slow. He starts the turkey at around 425°F for just 10-15 minutes to initially heat up the oven and bird. Then he drops the temp down to around 325°F and lets the turkey gently roast for approximately 30 minutes per pound. The more moderate heat allows the interior to cook through without the exterior overbrowning or drying out.

Basting Every 30 Minutes

Throughout the roasting time Ramsay diligently bastes the turkey every 30 minutes or so. Using a bulb baster he collects the turkey juices from the bottom of the pan and redistributes them over the top skin. Basting helps keep the turkey moist and promotes even browning. It’s a simple step that pays big dividends for taste and texture.

Brushing on Brown Butter Before Serving

After the turkey is done roasting, Ramsay tops it with one final layer of flavor- brown butter. As the butter cooks, the milk solids separate and brown, resulting in a nutty aroma and taste. Drizzled over the roasted turkey, it adds a rich, warm note and sheen to the skin. This is the finishing touch on Gordon’s perfect holiday turkey.

Letting the Turkey Rest Before Carving

A common rookie mistake is slicing into the turkey immediately after removing it from the oven. Ramsay lets his turkey rest for at least 30 minutes, and up to 1 hour, before carving. This allows the juices to redistribute and be reabsorbed throughout the meat. Otherwise, all that delicious moisture would spill out onto the cutting board instead of staying in the turkey where it belongs.

Serving with Rich Turkey Gravy

A Gordon Ramsay turkey would not be complete without a stellar gravy for serving. While the turkey rests, he makes a deeply flavored turkey gravy to complement the meat. He sautés onion, celery, carrots, garlic, and herbs in butter or turkey drippings. Then he whisks in flour to thicken, adds turkey stock and simmering liquid from the pan, and lets it reduce to a rich, silky gravy.

The Importance of Proper Seasoning

Throughout every step of preparing his famous roast turkey, Gordon Ramsay takes seasoning seriously to amplify flavor. He rubs the turkey cavity with salt and pepper before adding aromatics. He also heavily seasons under and on top of the skin before roasting. And he adjusts the salt and pepper in his gravy to taste. Proper seasoning balances and perfects the flavors.

With outstanding ingredients, some simple prep work, diligent basting, strategic roasting, and ample resting, it’s easy to see how Gordon Ramsay consistently achieves roast turkey perfection. His impeccable techniques result in a bird that is moist, tender, crispy, and bursting with flavor in every bite. This holiday season, try your hand at Ramsay’s world-class turkey recipe so your guests can enjoy the juicy, seasoned meat and irresistible herbaceous flavors that have made his version legendary.