Western cuisine: Gordon Ramsay, Roast Turkey with Lemon, Parsley & Garlic - summary recipe (Christmas)
Servings: 2pax
Ingredients:
- 1 frozen turkey drumstick , about 0.68kg
- Himalayan pink salt and freshly ground black pepper
- 1 onions, peeled and halved
- 1 lemon, halved
- 1 head of garlic, halved horizontally
- olive oil, to drizzle
- 0.078kg sliced smoked turkey breast
Lemon, parsley and garlic butter:
- 375g 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 chopped leaf parsley (leaves only)
Procedure:
- Preheat oven to 220°C. prepare the herb butter. Mix butter, salt, pepper, olive oil. Add lemon zest and juice, crushed garlic and chopped parsley. Mix well to combine.
- Season turkey with salt and pepper, place the onions, lemon, garlic halves on baking tray with aluminium foil.
- With hands, loosen turkey skin from both ends to be able to stuff the flavored butter underneath it, making sure to keep the skin intact.
- Stuff half the butter mix into the opened spaces under the skin. From the outside of the skin, gently massage the butter around the breasts so that the meat is evenly covered.
- Place turkey on roasting tray. Spread the rest of the butter all over the skin. Season well with salt and pepper, then drizzle with a little olive oil.
- Roast in hot oven for 10–15 minutes. Take the tray out of the oven, baste the turkey with the pan juices and lay the smoked turkey slice over the breast to keep it moist. Baste again. Lower the setting to 180°C and cook for about 20 mins (calculating at 30 minutes per kg), basting occasionally.
- To test whether your turkey is cooked, insert a skewer into the thickest part of the leg and check that the juices are running clear, rather than pink. As oven temperatures and turkey shapes and sizes vary, it is crucial to check your turkey about 30 minutes before the calculated roasting time. If the juices are pink, roast for another 15 minutes and check again. Repeat as necessary until the turkey is cooked.
- Transfer the turkey to a warmed platter and remove the parson’s nose, wings and tips of the drumsticks; reserve these for the gravy. Leave the turkey to rest in a warm place for at least 45 minutes; make the gravy in the meantime. Remove the bay leaves from under the skin before carving.
**Recipe may improvised to 2 serving with whatever ingredients available & depends on our preferences.
**Refer credits for original recipes.
**Recipe on Gordon Ramsay’s website is for 8-10 serving with whole chicken.
