I watched a Gordon Ramsay Christmas special on YouTube and I’ve decided to retire my century old recipe and embrace Ramsay’s take on it. I got an organic 15 pound turkey from Costco (no antibiotics, no hormones) and had it thawed in the refrigerator since Saturday.
Also, thanks to Wasabi Lips by Amber Hewitt who posted a step by step procedure. I’d say that for my first try, the recipe was a success. Hope that you guys have a good Thanksgiving day too!
5 – 5.5 kg (11-12 pound Norfolk Black or Bronze free range turkey)
Sea salt and freshly ground black pepper
2 onions, peeled and halved
1 lemon halved
1 bulb garlic, halved horizontally
6 bay leaves
olive oil to drizzle
8 strips smoked streaky bacon
Flavoring (Herbed Butter):
1 lb butter at room temperature
1 tbsp. olive oil
2 small onions, halved
3 garlic cloves peeled, crushed
small bunch flat leaf parsley, leaves only (chopped)
3-4 bay leaves
zest of 1 lemon and its juice
sea salt and freshly ground pepper
1. Pre-heat oven to 425°F. Meanwhile, prepare the herbed butter. Put the butter into a large bowl and season with salt and pepper. Add 1 tablespoon olive oil and mix well with zest of lemon and its juice, add crushed garlic, crushed bay leaves and chopped parsley leaves help make for a good mix.
2. Remove the giblets from the turkey cavity. Wash, drain, and paper towel dry. Season the cavity well with salt and paper then stuff with onions, lemon, garlic halves, and two bay leaves.
3. With your hands, loosen the skin on the breast from both ends of the bird so that you can stuff the herbed butter underneath it, making sure you keep the skin intact. Repeat with the skin on the legs – from the lower side of the breast, feel your way under the skin and out towards the leg, loosening the gap.
4. Stuff half the butter into the opened spaces under the skin. Turn the bird around, making sure not to break the skin, then take 1/4 of the butter, form it into a ball then stick it and slide it down. Pull the top of the breast and slide down. Turn the bird around and stuff underneath all the skin. Stuff 1 bay leaf on each side of the breast.
5. Place the bird in a large roasting pan breast side up. Spread the rest of the butter all over the skin. Season well with salt and pepper, then drizzle with a little olive oil.
6. Roast the turkey in the hot oven for 10 to 15 minutes at 425°F to keep it moist and brown. Take the tray out of the oven, baste the bird with the pan juices and cover the breasts with bacon to keep moist.
7. Baste again, and lower the oven settings to 350°F and cook for about 2.5 hours (calculating 30 minutes for every additional pound, basting every so often).
8. Take the turkey out of the oven, and stick knives on each side. If the juices run clear, you’re done. Otherwise, if the juices run pink, roast for another 15 minutes and check again. Another method is to insert a skewer into the thickest part of the leg and run the juice test.
9. Transfer the turkey to a warm platter, and remove the parson’s nose, wings, and tips of the drumsticks, reserve for gravy. Let the turkey rest for the same amount of time you cooked it.
1. Drain the fat, remove bacon, remove roasted lemon, onions, and garlic halves. Cut up the bacon and put on tray. Chop lemon, onions, and garlic halves and a sprig of rosemary and place on tray. Add 3 chopped tomatoes.
2. Throw in the turkey parts you cut off earlier, and pour 1 liter of dry cider. Pour resting juices from the turkey.
3. When reduced in half, mash the mixture with a potato masher as it is boiling. Pour chicken stock, and taste test. Sieve with the back of a spoon and sweep with another sprig of rosemary.
4. Crush walnuts and add to the bottom of a gravy boat and add the boiling gravy mixture.
A big shout out to Chef Gordon Ramsey and Amber Hewitt of Wasabi lips. Again, let’s enjoy the rest of the Thanksgiving evening. Awaiting for my eldest son to arrive home and we will surprise him with my new roast turkey recipe.