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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EASY Roast Turkey & Gravy Recipe (FOOLPROOF & JUICY!)
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Serves 8-10:
1 (10-12-pound turkey), rinsed and patted dry
2 onions, peeled and quartered
3 carrots, peeled and washed
3 celery ribs, washed and dried
6-8 garlic cloves
Salt and freshly ground black pepper
2 cups low- sodium chicken broth
Herbed butter:
6 ounces salted butter, melted
1 teaspoon salt
Freshly ground black pepper
3 garlic cloves, grated
1 tablespoon dried crushed oregano
Zest of one lemon
Juice of 1 lemon
Juice of 1 orange
Turkey Cavity:
1 teaspoon salt
1 teaspoon cumin powder
½ teaspoon crushed red pepper flakes
1 head garlic or 12 garlic cloves
Small bunch fresh oregano or thyme
Small bunch fresh sage
Gravy:
4 tablespoon unsalted butter
¼ -1/3 cup all-purpose flour
1 teaspoon salt or to taste
Freshly ground black pepper to taste
2-3 tablespoons fresh lemon juice
Pan juices
2-3 cups chicken stock or enough to equal 4 cups liquid including the pan juices
Turkey Instructions:
Preheat the oven to 325°F, 160 °C.
Remove the neck and giblets from the inside cavity of the turkey. Wash the turkey inside and out with cold water and dry well with paper towels. Set it in a try with paper towels to absorb the excess moisture. Use your fingers or a spoon to carefully separate the skin from the turkey breast to create a pocket for the marinade. This will add tons of flavor.
Place the onions, carrots, celery and 8 garlic cloves on the bottom of a large roasting pan. Season lightly with salt and pepper and pour 2 cups of chicken stock over the vegetables.
Place the turkey on top of the bed of vegetables.
Season the turkey cavity with salt, red pepper flakes, and cumin powder. Stuff with garlic cloves, oregano, and sage.
Combine all of the herbed butter ingredients in a small bowl and whisk well.
Rub the turkey all around with the herbed butter especially under the skin. Season the exterior liberally with salt and some pepper and a tablespoon of dried crushed oregano.
Cross the legs together and tie them with butcher’s twine and tuck the wings under the bird.
Tent the turkey loosely first with parchment paper then topped with aluminum foil. Roast covered for 2 and ½ hours.
Remove the foil and parchment paper and insert a thermometer between the leg and thigh and roast another 1 and ½ -2 hours or until the temperature registers 165°F. Raise the oven temperature to 350°F, 180°C for the last 45 minutes of roasting to get the skin golden and crisp.
Baste with the pan juices every 20 minutes.
Remove the pan from the oven, transfer the turkey to a cutting board and allow to rest for at least 30 minutes before carving, to retain all of its juices.
Gravy Instructions:
Pour the pan juices through a strainer. The vegetables can be served alongside the turkey or frozen for later use. Place the pan juices into a gravy separator or place in a bowl in the refrigerator/freezer. The fat will rise to the top and can be easily removed. Combine the pan juices (without the fat) in a pitcher or bowl and add enough chicken stock to equal 4 cups total.
Melt the butter in a large saucepan and add flour while whisking constantly. Cook over medium heat for 3 to 4 minutes. Pour the liquids into the pot and whisk well to combine. Season with some salt and pepper and bring to a boil. Reduce the heat to a medium-low and simmer until thickened. Check the seasoning.
Transfer to a gravy boat and serve alongside the turkey.
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Simple Thanksgiving Turkey with Gravy
Juicy white meat, falling-apart dark meat, rich gravy — no stress. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to and add code “RAGUSEA at checkout to save 10% off your first purchase of a website or domain.
***RECIPE***
1 turkey, 12-15 lbs is the best size for even cooking
clarified butter (or oil)
salt
pepper
dried sage
dried thyme
a couple onions
a couple sticks of celery
a few carrots
flour
any poultry stock (I usually have 2-3 32 oz cartons on hand for this)
If using a frozen turkey, thaw it. You can do that by leaving it in the fridge for 24 hours for every four pounds of raw weight. If you don't have time for the fridge, you can submerge the still-wrapped turkey in the sink under cool tap water for an hour for every two pounds of raw weight. Change the water every half hour and keep the breast side facing down into the water. If you don't have time for either of those options, you can throw a frozen turkey straight into the oven, using my recipe here:
Get a big roasting tray, and open up the turkey's packaging right in the tray, so as to preserve all of the juice that comes out for your gravy. Take the giblets out and put them in the bottom of the tray to flavor the gravy. Score the legs by making several cuts all the way to the bone. Coat the turkey in clarified butter (or oil), salt, pepper, dried thyme and dried sage.
Turn the largest burner under your turkey on medium heat, and cook the underside of the bird for 20-30 minutes. If you smell anything burning, turn the heat down. While you're doing this, you can position some carrots, celery and onion halves around the turkey. You can also preheat your oven to 350 F, convection if you have it.
Roast your turkey until the deepest part of the breast reads 135-140 F. For an unstuffed 12-15 pound bird, that'll probably take 1-2 hours; a little longer if you don't have convection. Take the oven up to 500 F to finish cooking and brown the skin, maybe 30 more minutes. If the turkey looks like it's going to burn before the breast temp reads 160, turn the oven down. If anything on the bottom of the pan looks or smells like it's going to burn, pour in a little water. Take the turkey out when the breast reads 160 — carryover heat will take it to 165.
Remove the turkey to a plate and let it rest, uncovered, for up to an hour. If there's still a lot of juice mixed with the fat in your roasting tray, boil the tray on the stovetop until most of the juice is gone — when the boiling turns into something more like fizzing. Reduce the heat to medium and mix enough flour into the pan to make a thick paste — probably a cup or so. Stir and brown the resulting roux for a few minutes until you're afraid it's going to burn, then deglaze with stock, little by little, until you've achieved a gravy-ish consistency. When you bring the gravy to a boil, the roux will be at its full thickening capacity; add as much stock as you can while still getting the thickness that you want. Remember that gravy thickens as it cools. Simmer the gravy for as much time as you can spare, to extract flavor and color from the solids — I usually do about a half hour. Strain and discard the solids and taste for seasoning — I think you want it a bit too salty, since it will be diluted by the meat.
When the turkey is cool enough to handle, tear the leg quarters off the carcass with your hands. Cut the legs off of the thighs, and cut the breasts off of the carcass. Slice the breasts against the grain, being sure to leave the slices piled up against each other. Tear the meat off of the thighs with your hands, and slice it into bite-size pieces. Pile the dark meat, breast slices, and whole legs onto an oven-safe serving tray and reheat in the oven for five minutes. After you eat, tear any remaining meat off the carcass (including the wings) and use to make Thanksgiving leftovers pie (recipe forthcoming).
How to Make Gravy from Turkey Drippings | ChristmasTurkey Gravy | Turkey with Gravy | Easy Gravy
You are cooking for a festive occasion, like Thanksgiving or Christmas dinner. You have a turkey coming out of the oven. All your side dishes are done. Now, it’s time to make the gravy. Let me share with you a quick and easy Christmas turkey gravy recipe. By making the gravy using the turkey drippings, you will not only save time, but also have a gravy that is naturally loaded with rich delicious flavors. Turkey with gravy is known to be a delightful combination but when your gravy holds the authentic flavors of the turkey you just cooked, the combination is heavenly. If you try this from scratch gravy from turkey drippings recipe, let us know how it worked out. Bon appétit! ????
????Check out the written recipe at - Turkey Gravy Section
Ingredients:
2 cups or 500ml of Turkey Stock (or your cooking liquid of choice)
3 tbsp or 25g Butter
3 tbsp or 25g Flour
Dash of Salt and Pepper to Taste
???? If you like this recipe and would like to help make a sauce ???? give a donation to show your support -
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Turkey Gravy - for oven roasted turkey (whole, breast, crown, any!)
Turkey without gravy should be illegal!
This video is for roasted turkey.
PRINT RECIPE:
And here's the gravy recipe video for SLOW COOKER or INSTANT POT turkey:
Recipe is in the same link above, I've just done separate videos!
How to Make Gravy for Roast Turkey
Learn how to brew up a delicious batch of gravy using the juices from your roast turkey, with this simple tutorial from the Fine Cooking test kitchen. Brought to you by and Fine Cooking magazine.
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