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Carved slices of turkey with golden-brown skin and juicy meat are arranged on a serving plate. A rich gravy boat sits nearby, ready for drizzling.

Gordon Ramsay’s Perfect Roast Turkey

Gordon Ramsay’s Perfect Roast Turkey combines juicy meat with flavorful lemon, garlic, and parsley butter under the skin, creating a tender, succulent bird roasted to perfection, perfect for any festive occasion.
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Prep Time 20 minutes
Cook Time 8 hours 30 minutes
Total Time 3 hours
Course Main Course
Cuisine British
Servings 8
Calories 550 kcal

Equipment

  • Roasting tray
  • Large bowl for butter mixture
  • Skewer
  • Basting Brush
  • Oven

Ingredients
  

For the Turkey:

  • 1 free-range turkey about 5–5.5kg, ideally Norfolk Black or Bronze
  • Sea salt and freshly ground black pepper
  • 2 onions peeled and halved
  • 1 lemon halved
  • 1 head of garlic halved horizontally
  • 6 bay leaves
  • Olive oil to drizzle
  • 8 rashers of smoked streaky bacon

For the Lemon Parsley, and Garlic Butter:

  • 375 g butter at room temperature
  • 1 tbsp olive oil
  • Finely grated zest and juice of 2 small lemons
  • 3 garlic cloves peeled and crushed
  • Small bunch of flat-leaf parsley leaves only, chopped

Instructions
 

  • Preheat the oven to 220°C/Gas 7 and prepare the herb butter by mixing butter, olive oil, lemon zest and juice, garlic, and parsley.
    A mixing bowl containing room-temperature butter being combined with olive oil, grated lemon zest, lemon juice, crushed garlic, and chopped parsley. A wooden spoon stirs the creamy mixture on a rustic kitchen counter.
  • Remove giblets from the turkey and season the cavity with salt and pepper. Stuff with onions, lemon, garlic halves, and bay leaves.
    A raw turkey rests on a large wooden cutting board as its cavity is generously seasoned with salt and pepper. Lemon halves, garlic cloves, and bay leaves are positioned nearby, ready for stuffing.
  • Loosen skin on turkey breasts and legs, then stuff with half the herb butter. Massage the rest of the butter around the bird.
    The whole turkey sits on a roasting tray, its skin glistening as herb butter is massaged over its surface. A drizzle of olive oil is being added for a golden finish.
  • Place turkey in a roasting tray, season with salt, pepper, and olive oil, then roast for 10–15 minutes.
  • Baste the turkey with pan juices, cover with bacon rashers, lower oven to 180°C/Gas 4, and cook for 2.5 hours.
    The partially roasted turkey is covered with carefully layered smoked streaky bacon. A basting brush applies pan juices for extra flavor and moisture.
  • Check turkey is cooked by ensuring juices run clear.
  • Let the turkey rest for 45 minutes, then carve and serve with gravy.
    Carved slices of turkey with golden-brown skin and juicy meat are arranged on a serving plate. A rich gravy boat sits nearby, ready for drizzling.