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Gordon Ramsay Thanksgiving Turkey Recipe

Gordon Ramsay Thanksgiving Turkey
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Gordon Ramsay’s Thanksgiving Turkey is his famous version of a traditional holiday roast, elevated with a luxurious herb butter and a citrusy kick of lemon. The turkey is roasted with a bed of aromatic vegetables and basted in rich pan juices for ultimate succulence. Unlike many standard recipes, Ramsay’s method focuses on layering butter under the skin, stuffing the cavity with herbs and fruit, and basting regularly to achieve a moist, perfectly roasted bird every time.

Ingredients

Scale

  • 1 whole turkey (12–14 lbs), cleaned and patted dry

  • 1 cup unsalted butter, softened

  • 2 lemons (zested and halved)

  • 1 garlic bulb, halved horizontally

  • 1 bunch fresh thyme

  • 1 bunch fresh rosemary

  • 1 bunch fresh sage

  • Salt and freshly ground black pepper (to taste)

  • Olive oil (for drizzling)

  • 2 onions, roughly chopped

  • 2 carrots, roughly chopped

  • 2 celery sticks, roughly chopped

  • 2 cups chicken stock (for roasting and gravy)

  • Optional: ½ cup white wine or sherry for deglazing

Instructions

  • Preheat oven to 220°C (425°F).

  • Make the herb butter by mixing softened butter with lemon zest, salt, pepper, and chopped thyme or rosemary.

  • Loosen the turkey skin gently with your fingers and spread half the butter mixture under the skin, covering as much of the breast as possible. Spread the rest over the top.

  • Stuff the cavity with lemon halves, garlic, and fresh herbs.

  • Place chopped vegetables (onion, carrot, celery) in the roasting pan to create a base.

  • Set the turkey on top of the vegetables, drizzle with olive oil, and season generously with salt and pepper.

  • Roast at high heat for 20 minutes to brown the skin, then reduce oven temperature to 180°C (350°F).

  • Baste regularly every 30 minutes with pan juices for extra moisture and flavor.

  • Check doneness by inserting a thermometer into the thickest part of the thigh — it should read 75°C (165°F).

  • Remove from oven and cover loosely with foil. Let it rest for 30–45 minutes before carving.

  • Make the gravy using the pan drippings: strain the juices, deglaze with wine (optional), add flour to thicken, and whisk in chicken stock until smooth and glossy.

Find it online: https://gordonramsayeats.com/gordon-ramsay-thanksgiving-turkey/