Turkey with Citrus Butter
Gordon Ramsey - How to
Ingredients:
- Soft butter
- Salt and pepper
- Olive oil
- Zest and juice of 2 lemons
- 3 cloves of garlic, pureed
- Chopped parsley
- 1 turkey
- 2 onions, halved
- Bay leaves
- Smoked streaky bacon
Instructions:
- Prepare Citrus Butter: Mix soft butter, salt, pepper, a touch of olive oil (to prevent burning), lemon zest and juice, pureed garlic, and chopped parsley.
- Season Turkey: Inside the cavity, season with salt and pepper. Place halved onions, lemon halves, and bay leaves inside.
- Apply Butter: Gently loosen the skin of the turkey and spread the citrus butter under it, covering the breast and thighs.
- Oven Preparation: Preheat the oven to 428°F. Rub the turkey with olive oil and roast for 10 minutes to brown.
- Bacon Layer: After 10 minutes, remove the turkey, baste it, and cover the breast with bacon.
- Continue Roasting: Reduce oven to 356°F. Roast the turkey for about 2.5 hours (or half an hour per kilo), basting occasionally.
Gravy
Ingredients:
- Roasted onions and lemon from turkey
- Sprigs of rosemary
- 3 chopped tomatoes
- Dry cider
- Chicken stock
- Crushed walnuts
Instructions:
- Cook Ingredients: In the turkey roasting tray, add chopped bacon, onions, and lemon. Add rosemary and tomatoes.
- Deglaze and Simmer: Add dry cider, turkey resting juices, and chicken stock. Reduce by half.
- Strain: Crush the mix and strain. Add rosemary for infusion.
- Finish: Before serving, add crushed walnuts to the gravy boat and pour in the hot gravy.
Spiced Roast Potatoes
Ingredients:
- Potatoes, quartered
- Salt and pepper
- Chili flakes
- Turmeric
- Olive oil
Instructions:
- Boil Potatoes: Boil quartered potatoes in salted water for 8 minutes. Drain and let steam.
- Season: Add salt, pepper, chili flakes, turmeric, olive oil, and goose fat.
- Roast: Place in a preheated baking tray and roast at 329°F for about 40 minutes.
Chicken with Garlic and Chestnut Stuffing
Ingredients:
- Onion, garlic, celery
- Pine nuts
- Cooked chestnuts
- Parsley
- Cooked wild rice
- Deboned chicken
Instructions:
- Prepare Stuffing: Fry onion, garlic, celery. Add pine nuts, chestnuts, parsley, and wild rice.
- Stuff Chicken: Place the mixture in the center of the deboned chicken, roll and tie.
- Roast: Roast in a hot oven for just over an hour.
This recipe combines a rich blend of flavors and textures, ensuring a moist turkey and a festive meal. Remember to let the turkey rest before serving to reabsorb its juices, enhancing its tenderness and flavor.