Roast A Turkey With Gordon Ramsay
Gordon Ramsay demonstrated how to perfect roasting a turkey.
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A hearty dinner together with a wonderfully homey dessert.
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Honey Dijon Glazed Roasted Turkey
Honey Dijon Glazed Roasted Turkey
Rubbing the turkey with a mustard and honey glaze gives this festive bird a delicious golden brown crust.
Prep Time: 20 minutes
Cook Time: 2 1/2 hours
Total Time: 2 hours 50 minutes (+ 30 minutes standing time)
Serves: 12
Ingredients:
3 tbsp Olivari Extra Virgin Olive Oil
1/4 cup Dijon mustard, divided
2 tbsp honey, divided
1 tbsp finely chopped fresh thyme
1 tbsp finely chopped fresh rosemary
2 tsp salt
1 tsp each pepper and paprika
1 turkey, fresh or frozen, thawed (12 to 14 lb)
1 onion, peeled and halved
1 stalk celery, halved
1 carrot, peeled and halved
4 cloves garlic
3 cups turkey or chicken broth, divided
3 tbsp all-purpose flour
1 tbsp finely chopped fresh parsley
Instructions:
1. Preheat oven to 350ºF. Whisk together olive oil, 3 tbsp mustard, 1 tbsp honey, thyme, rosemary, salt, pepper and paprika. Remove neck and giblets from cavity; reserve. Pat turkey dry with paper towel.
2. Rub mustard mixture all over turkey, including under skin and inside cavity. Tie legs together with kitchen string and twist wing tips under back. Place turkey, breast side up, on greased rack in roasting pan. Add neck, giblets, onion, celery, carrot, garlic and 1 cup broth to roasting pan.
3. Roast in lower third of oven, basting occasionally with pan juices (cover with foil if turkey is browning too quickly), for 2 1/2 to 3 hours or until meat thermometer inserted into thickest part of inner thigh registers 165°F. Remove kitchen string and transfer turkey to serving platter. Tent loosely with foil; let stand for 30 minutes before carving.
4. Meanwhile, skim any fat from pan juices in roasting pan and discard. Heat pan drippings, roasted vegetables, neck and giblets over medium heat. Stir in remaining broth, mustard and honey; bring to boil.
5. Whisk flour with 1/2 cup water until smooth; gradually whisk into pan, scraping up brown bits from bottom of pan. Reduce heat to medium-low; simmer for 2 to 3 minutes or until thickened. Strain and stir in parsley. Serve with turkey.
Tip: Serve with roasted potatoes and vegetables for a hearty meal.
Honey-Glazed Roasted Turkey with Lemon Sage Gravy
Maple Butter-Glazed Turkey That Will Upgrade Your Thanksgiving | From The Test Kitchen | Bon Appétit
Join Chris Morocco in the Bon Appétit Test Kitchen as he makes his maple-butter-glazed turkey recipe. Since this method involves breaking down the bird into parts before roasting, instead of a last-minute carving marathon, once it's done simply remove the breasts, slice, and you're ready to go. Less stress? Better turkey? Those are some traditions we can get behind.
Get this full recipe and unlimited access to thousands more from Bon Appétit and Epicurious
Director/Producer: Mel Ibarra
Director of Photography: Jeremy Harris
Editor(s): Jared Hutchinson
Talent: Chris Morocco
Sr. Culinary Director: Kelly Janke
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Katrina Zito
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Associate Producer (Shadowing): Tim Coalo
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator(s): Kyle LeClaire
Audio: Mike Guggino
Production Assistant: Jamal Abdinasir Mohamed
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
0:00 Turkey Time
0:30 Prepare the turkey
1:39 Break down the turkey
4:13 Season the turkey and let sit
4:33 Cook the turkey
6:08 Glaze the turkey
9:02 Rest the turkey
9:15 Make the gravy
12:06 Carve the turkey
13:55 Plate
13:58 Taste!
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
How to Make Orange Honey Glazed Turkey
Celebrating is even sweeter when your Thanksgiving turkey is roasted with a honey and orange glaze.
Get ready to make this juicy and flavorful recipe by shop for your Thanksgiving turkey and all of the veggies, herbs and glaze ingredients at
00:03 prepping the carrots
00:14 making the orange honey glaze
00:22 seasoning the turkey
00:49 brushing on the glaze
01:00 roasting the turkey
01:14 sautéing carrots in the pan drippings
By brushing your turkey with a blend of orange juice, orange marmalade, honey and butter you give your turkey a delicious skin with sweetness in every bite.
For even more hints of citrus a mixture of carrots, thyme, chicken stock and butter is roasted under the turkey.
Make this turkey recipe part of your happy Thanksgiving.
How to Cook Turkey:
Adjust oven rack to lowest position; preheat oven to 325°F.
In large roasting pan, stir carrots, 5 sprigs thyme, stock, ¾ cup orange juice and ¼ cup melted butter.
In small bowl, stir marmalade, honey and remaining 2 tablespoons orange juice.
Place roasting rack in roasting pan over carrot mixture.
Remove giblets, liver and neck from turkey cavity.
Place turkey, breast side up, on rack in pan; sprinkle inside cavity with ½ tablespoon each salt and pepper and stuff with orange.
With fingers, gently separate skin from breast meat; stuff remaining ¼ cup softened butter under skin.
Sprinkle outside of turkey with remaining ½ tablespoon each salt and pepper; spread with ¼ cup honey mixture.
If not already secured, tie legs together with kitchen string and tuck wing tips under turkey to hold in place. Tent turkey loosely with aluminum foil; roast 1-½ hours.
Remove foil; brush turkey with 3 tablespoons honey mixture. Roast 2½ to 3 hours or until juices run clear and internal temperature reaches 160°F in thickest part of thigh, making sure thermometer doesn't touch bone, brushing with remaining honey mixture every 45 minutes and turning pan to brown evenly.
If bottom of pan looks dry, add 1 cup stock or water; if turkey is browning too quickly, tent loosely with foil. Transfer turkey to cutting board; loosely cover with foil and let stand 30 minutes. (Internal temperature will rise 5 to 10° upon standing.)
Heat large skillet over medium heat; with slotted spoon, transfer carrots from roasting pan to skillet. Add remaining 1 tablespoon chopped thyme and ¼ cup pan drippings; cook 2 minutes or until carrots are glazed, stirring frequently. Transfer to serving platter. Makes about 4 cups.
Carve turkey; serve with carrots garnished with orange quarters and thyme sprigs, if desired.
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Garlic Herb Butter Roasted Turkey Breast
Garlic Herb Butter smeared under the skin makes this turkey breast EPIC!