Description

Inspired by Gordon Ramsay’s legendary method, this Perfect Roast Turkey recipe is packed with flavor, succulently moist, and wrapped in crispy golden skin. With herbed butter under the skin and a lemony, garlic-infused aroma, this dish is a show-stopping centerpiece for your holiday table—or any time you want to impress with a classic roast.

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Ingredients

Scale

For the Turkey:

1 whole turkey (12–14 lbs), giblets removed
Salt and freshly ground black pepper
1 lemon, halved
1 garlic bulb, halved horizontally
1 onion, peeled and halved
Small bunch of thyme
Small bunch of rosemary

For the Herbed Butter:

½ cup unsalted butter, softened
2 tbsp olive oil
Zest of 1 lemon
2 garlic cloves, finely minced
2 tbsp fresh parsley, finely chopped
1 tbsp fresh thyme leaves
Salt and pepper to taste

For Basting:

½ cup unsalted butter, melted
½ cup chicken broth

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Instructions

Step 1: Prepare the Herbed Butter
In a bowl, combine softened butter, olive oil, lemon zest, minced garlic, parsley, thyme, salt, and pepper.
Mix well until smooth and fully blended.
Set aside at room temperature so it’s spreadable when needed.

Step 2: Prepare the Turkey
Preheat the oven to 425°F (220°C).
Pat the turkey dry with paper towels—this helps the skin crisp up.
Season the cavity generously with salt and pepper.

Step 3: Stuff the Turkey
Place the lemon halves, garlic bulb halves, onion, and fresh herbs (thyme and rosemary) into the cavity of the bird.
These aromatics infuse the meat with flavor from the inside as it roasts.

Step 4: Butter Under the Skin
Carefully loosen the skin over the turkey breast by sliding your fingers between the skin and the meat.
Gently push the herbed butter underneath the skin, spreading it evenly over both breasts.
Rub any remaining butter over the outside of the bird.

Step 5: Truss and Season
Tie the legs together with kitchen twine to help the turkey cook evenly.
Season the entire bird with a little more salt and pepper on the outside.

Step 6: Roast the Turkey
Place the turkey breast-side up on a rack in a large roasting pan.
Roast at 425°F (220°C) for 30 minutes to brown the skin.
After 30 minutes, reduce the oven temperature to 350°F (175°C).

Step 7: Baste and Continue Roasting
Mix melted butter with chicken broth. Baste the turkey with this mixture every 30–40 minutes.
Tent the breast loosely with foil if it’s browning too quickly.
Roast until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. This usually takes about 2½ to 3 hours total for a 12–14 lb bird.

Step 8: Rest the Turkey
Remove from the oven and let it rest, covered loosely with foil, for 30–45 minutes before carving.
This resting time allows the juices to redistribute, keeping the meat moist and flavorful.

Notes

Dry the Skin – Helps get that golden, crispy finish.
Butter Under the Skin – Delivers flavor right where it’s needed most.
Use a Meat Thermometer – The most reliable way to avoid over- or undercooking.
Rest Before Carving – Absolutely key to keeping the meat juicy.
Don’t Forget the Drippings – Use them to make a rich, flavorful gravy.

Prep Time: 25 minutes
Cook Time: 2.5 to 3 hours (plus resting time)
Cuisine: British-American