LoL! I can't believe that I've been using Gordon's Turkey recipe for 3 years now. My bird is always juicy and my family and friends thinks that I'm a Roast Turkey genius. Never ever told them my secret (this episode), I want them praises to keep coming.
Same here since quarantine I actually been buying things ahead of time to ensure regardless that my kid's and neighbors have a good holiday as I like to help feed a family in need and I don't ask for nothing In return but friendship, I can't wait for the smiles and excitement when they see what I have for them it may not be much but it comes from my heart, as I like to spread love joy and happiness to all who come my way.
TURKEY Butter: -Sticks of butter -Salt -Pepper -Olive Oil -Zest of 2 lemons and their juice -3 Cloves of Garlic -Chopped Parsley Inside Turkey: -Salt -Pepper -Halve two onions -Lemons -Bay Leaves On top of Turkey: -Bacon Oven Temp: 430 degrees F (220 C) After 10 min add bacon Cook time: 30 min for every 2.2 pounds (1 Kilo) :)
@@theeyeofeyes The way he's moving so fast. In the first few seconds of the video... looks like he has to pee. You know, the "potty dance" lol And then he's just doing everything like he's in a hurry
Timing is also important! 30 minutes at 180C per 1 kl = 350 F per 2lb or 1 hour per 4lb. So, if your turkey is 20lb it's 5 hours in the oven (15lb is 3.5 hours)
@@ssmcdonald7253 a little under 3 hours. You can easily pull out your turkey after 2.5 hours and let it rest. When you take your bird out of the oven to rest the temperature inside will be rising for some time, so even when it's out it still keeps cooking for a little while 😉
Lol, that's funny as that is what heppened too me. My inlaws insist i host thanksgiving dinner each year now. The homemade gravy ramsay makes in this video i managed to perfect it to the letter! Awesome recipe both turkey and gravy!!
Camps2630 Pan must be too hot, my electric stove ranges from 1-10. Place the bacon on the pan while it is cold so that the fat renders as the pan heats (give it a little slide around to grease the pan and prevent sticking). Cook at 6 (60% heat) and flip once. Voila perfect bacon.
The whole tip to let your turkey rest for the same amount of time that it cooks is seriously a game changer. I did that last year for the first time ever (along with super thorough basting every 25 minutes) and it was the juiciest turkey I've ever had. Use that tip and you won't regret it, SO worth the waiting time.
I didn’t let it sit. I just served it right out of the oven, but like he says in the video if you serve it with pipping hot gravy the bird doesn’t need to be very hot.
I made this about a month ago. Was great! I did thicken the gravy with cornstarch/flour. I also didn't baste the turkey much--maybe 2-3 times (once per hour.) Came out moist with a crisp skin. The gravy is what makes this meal special, though. DO NOT SKIP THE CIDER AND TOMATOES. They both kicked the gravy up from bland to delicious! For Americans: the cooking temps are 425 deg F for 15 minutes, put bacon on, then 350 deg F at 20 minutes per lb (subtracting the 15 minutes you've already cooked it.)
For anyone looking for the actual steps. Turkey: www.gordonramsay.com/gr/recipes/roast-turkey-with-lemon-parsley-and-garlic/ Gravy: www.gordonramsay.com/gr/recipes/turkey-gravy-with-cider-and-walnuts/
my dad died this year and he always cooked the turkey, i’m going to try my best wish me luck i’m laughing really hard at thinking of me going wrist deep inside of this turkey i know my dad is laughing with me
Sorry to hear about your loss. In case you want the full instructions here they are: gordonramsay.com/gr/recipes/roast-turkey-with-lemon-parsley-and-garlic/ gordonramsay.com/gr/recipes/turkey-gravy-with-cider-and-walnuts/
Good luck. Im sorry for your loss. Coincidentally I'm cooking the Turkey this year for my Dad who is no longer physically able to, and this is most likely his last Thanksgiving. I think we chose a good recipe. Happy Thanksgiving.😌
For anyone wondering. I DID IT. It tastes very good and the family loved it. Fair warning, YOU HAVE TO MAKE THE GRAVY!. Although it will be juicy, the gravy takes it to a whole nother level. Also, I let it rest only half and hour and it was a little dry. So yes leave it longer so it absorbs the juices.
+Somebody Thats NOT YOU I'm sure a Michelin rated, multimillionaire, intelligent chef that has over a dozen currently running restaurants and has trained in boxing wouldn't be your bitch. What are your accomplishments compared to his?
Herb Butter Cup soft Butter Salt & Pepper Several Tbsp Olive Oil 2 Lemon Zest & Juice 3 Cloves crushed garlic FRESH Handful Chopped Parsley Mix thoroughly Lots of salt and pepper inside turkey Insert 2 halved onions, halved lemon, several bay leaves Smear butter on over breasts and thighs under the skin, avoid breaking skin Drizzle olive oil over turkey Cook at 425 for 10 minutes Baste, then cover turkey with bacon Turn down oven to 350 Cook for 15 minutes per pound, baste every half hour Thigh juices should run clear when done Let it rest as long as it cooked to re-absorb juices Remove roasted onions/lemon, dice the bacon, onion and lemon and fry Add rosemary and several tomatoes Remove wings and meat nubs, add them to the gravy Add dry cider and reduce Add turkey resting juices Once the liquid has reduced, mash the vegetables Add chicken stock Sieve, leave to infuse with rosemary Add crushed walnuts to bottom of gravy boat
After watching this video 22+ times, I made it this morning for Thanksgiving 2018. Dear Chef, Thank you. As you say, it really was AMAZING. Exploding with flavor. I made two turkeys and for the first time ever, No Leftovers. Gone!!!!
@@cartertom3 Dry Cider is actually an alcoholic beer-like cider. Go to a liquor store and ask for the dry cider. I am using "Austin Eastciders Original Dry Cider" because it was the only thing they had in the store, but it should work.
Tried it this year.. excellent! Best turkey I have made. Thanks Gordon Ramsay. Super moist. I let my bird rest for 2 hours and the flavor and mositness were perfect.
I have used this recipe for 5 years now and every time the turkey turns out super juicy and flavorful,and i have cooked turkey every other way,smoked deep fried, nothing beats this recipe.
He is just excited about cooking. :) I get the same way and I don't even drink caffeine LOL!!! I'm just a hyper person, I think he is the same way. If i could cook as good as him, my feet would be happy dancing till the end of time. Have a wonderful turkey day :-)
For everyone saying that "it's too much fuss" well, what do you even know? You're not a chef but still think your way is better. Have fun eating your dry ass turkey, I'm making this!
@@arzoobapna5148 Considering this is filmed in his house, you'd be wrong. I really hope this is sarcasm btw. Even if that was true, he works his ass off probably 80 plus hours a week, if his wife does do most of the cooking it's only fair.
For years at Thanksgiving and Christmas I have simply cooked the turkey in one of those oven roaster bags. We found a large turkey on sale the other day and I tried this method, figuring I had more time without the Thanksgiving craziness and if I messed it up it wouldn't ruin the holiday. My goodness was it the juciest, tenderest, most flavorful turkey I've had in my life. Will definitely make again.
I always do a pre-thanksgiving cook to get my mistakes out of the way. So sometime in late October or early November I’ll get a turkey and try a new way to cook it, exactly for the reasons you mentioned… less pressure, less hectic, and if it gets ruined, no big deal I can’t wait to try this method
MilkNoSugar Hi there, do you mind to tell me what are those 'leaves' I'm ESL and I really want to learn this and cook for my friends. I'll be really appreciated if you tell me that. Plizzzzzz
For the final word on how long should the bird sit out after it is cooked ------Go to shady brook farms for the answer. No surprise; they suggest 20 minutes to rest and no longer Than. 2 hours out of the refrigerator before bacteria starts to farm. I don't make these things up.
Yes actually. I did what he said but has less lemon in the gravy and a bit more chicken stock. I think I used more of the pan juices than he does too. Other than that, all the same. Worked great.
That was simply amazing. The gravy demonstration was like a fine work of art. I adore his passion and energy. Thanks for sharing this video. Peace and Love D.
Orhan Ahmedov I guess someone who can actually produce a full sentance with proper grammar/spelling, and articulate reason and appreciation is beyond your comprehension. One can only hope Darwin's theory is accelerated with you.
So I took down notes on how to properly cook this thing. Below are a bunch of tips and pointers for us American viewers. I want y'all to make great food for your families: - This video is in kg and Celsius. I will convert it now: - - For the first cooking session: 420 F for 10 minutes. - - For the second cooking session: At 350 F, cook based on weight. - - - It's 1 hour per 4 lbs. So for example: Turkey is 13 lbs. That's 3 hours and 15 minutes. - Use a temperature thermometer to double check if it's cooked inside. It needs to be 165 F in the thickest part of the breast, and thigh, for it to be cooked. Also note, the temps above are a little lower than the actual conversion. So to ensure it's fully cooked, use a temp thermometer. - Baste the turkey every once in a while. You only really need to do it once, but I suggest once every hour or so. - It's not entirely clear what he does with the juices/fat he got after he rested it. The big bowl worth. To me, it looks like he didn't use any of it, and instead poured fresh chicken stock in. That sounds like a waste of flavor. IMO, use half of the juice in the gravy and reduce, then add the chicken stock. - Pat the outside of the turkey dry with a towel before you apply the butter. This makes its application easier, otherwise the butter will just slip off. - He suggests you let it rest for as long as you cook the turkey. Do this uncovered. This will make the turkey cold. To make it hot again, cook the gravy and pour it over the turkey. - When defrosting, be aware that most places include the giblets in the turkey (my grandmother would feed the cats with it). The only problem is while most of the outside of the turkey is defrosted, the inside is still frozen solid. Get up earlier than planned just to tackle removing the frozen bits inside the turkey. - I personally start cooking the gravy 1 hour before the resting is done, but time will vary. In my case above, Start cooking the gravy when the turkey has rested for 2 hrs 15 min out of the oven. - He states you need to let the gravy "reduce" until it's half as much. So keep an eye on it. - Dry Cider is an alcoholic drink you can buy at most liquor stores. It's pretty much hard cider. It looks like he used a single bottle's worth. I'm putting 2 cans in. - He uses a lot of butter. I suggest using 3-4 sticks of butter SOFTENEND. Leave the butter out overnight if you're cooking in the morning. Salted butter. - He drizzles olive oil on top of the turkey right before he puts it in for the 420 F cook. This is to protect the butter and keep it from burning. - I think he zests 2 lemons, squeezes both of those lemons, and then cooks with both. Then you use both to cook in the gravy. You shouldn't need a third lemon in this recipe. - Some people suggest adding flour to the gravy to thicken it up. I hope this helps. If something's wrong, give me a heads up and I'll change it. Tell me how it turns out, and what you did differently. Best of luck and happy Thanksgiving/Christmas.
@@josesuarez9053 Yeah that was one of the things that confused me. I should add it. He appears to use chicken stock in the gravy, but I think he put the juices/fat to the side and never used it. That sounds like such a waste. Maybe as you first cook, add a little of the juice/fat to cook it and reduce? Not sure. I'll try it this way.
To be honest I doubt it. GR travels all the time so there's that to consider, plus I have a hard time believing that he spends more than half an hour an evening cooking food. He probably just does this stuff occasionally. But GR is probably better at making quick 30 min or less meals than basically any normal parent, that's for sure.
