Gordon Ramsay - Christmas Turkey with Gravy

for me without question the star or the Christmas dinner is this a delicious turkey now once this is in the oven you're halfway there the secret success behind a great Christmas dinner is making sure this doesn't turn out dry and is all in the preparation now we're going to make an amazing butter and this is sort of the start of the the most important part keeping that bird incredibly moist soft butter a touch of salt and pepper you'll touch up olive oil in there that stops the butter from burning next add the zest of two lemons and their juice this gives the flavored butter a wonderful citrus thing three cloves of garlic turkeys a very delicate dainty meat and that's why I want the garlic pureed so it sort of disintegrates and flavors a turkey gently without becoming too overpowering then add a generous handful of chopped parsley wow that smells incredibly lies give that a good mix Toki's a very very very lean bird and it dries out so so important to make sure that we help it to cook perfectly butter done now prepare the turkey we're a seasoned the bird inside the cavity salt and pepper next half two onions and pop them in as they roast they steam inside the bird giving it a lovely sweetness put in the lemon and a couple of bay leaves for that bitter sweet spicy flavor we're sort of lining the inside of the turkey with these fantastic sort of flavors you can see the bird is upright and it's looking sort of like he's standing to attention now it's time to add the flavoured butter just very very carefully open up the skin go through over the back of the breast and keep the skin intact the idea is to gently loosen the skin with your fingers so the butter can be stuck underneath it now once you've loosened all the skin off the top of the thighs turn the bird round and just go through here again hand up and just release a little bit but don't completely break it because I don't want all that butter to run out right from there now take your butter put it into a ball that smells amazing lemony citrusy and just sort of flatten it and stick that in there underneath one side now which we've got it in there pull back the skin and just use that to sort of slide all the way down what we want to do now is live the top of the breast your wet batter that that butter is gonna keep the turkey breast really seriously moist turn the bird round and finish covering the breast with the butter Turkey's originally came from North America and their best young and plump my favorite breed for Christmas is either Norfolk black or Norfolk bronze both of which have a wonderful gamey taste take the rest of the butter and carefully massage over the breasts legs and wings you can do all this the night before and simply cover the turkey with Tim fall and keep it in the fridge ready to be cooked on Christmas Day into the track and it will touch of olive oil now olive oil on top again that protects it gets a skin really nice and crispy and it stops the butter from burning now in the oven at 220 for 10 minutes get really nice and brown quickly in she goes beautiful [Music] now smells fantastic after 10 minutes take the turkey out of the oven and baste then cover the breasts with smoked streaky bacon what I want to do is that a little bit more flavor already starting to think about my gravy so the bacon protects it stops it from drying out but it's gonna start to really give my gravy a wonderful base turn down the oven to 180 degrees this five kilogram bird will feed eight people comfortably it needs roasting for two and a half hours or half an hour per kilo basting every so often back in and now she's on the way look at that beautiful it's as pretty as a Christmas tree [Music] that smells fantastic Wow that is 90% of your work done there to test the turkeys cooked stick a knife into the bottom of the thigh and if the juices run clear it's done the secret now is to let the turkey rest uncovered for two and a half hours as the meat relaxes it reabsorbs its juices making it succulent and tender plus it'll be easier to carve it might seem like a long time to let it rest but remember the turkey doesn't need to be piping hot because I'm serving it with hot gravy that looks like a million dollars let that rest because the flavor will be 10 times more exciting once's rested the key to pulling all the different elements of your Christmas dinner together on the plate is the gravy my recipe for turkey gravy made with cider and walnuts has a wonderful aptly nutty flavor which beauty complements the turkey meat and fruity pork stuffing as that turkeys resting I want to make the most amazing great way when I say amazing I really do mean amazing drain the excess fat from the roasting tray and put it back on the heat then remove the bacon on the top of the turkey and the roasted onions from the cavity look at them my god they smell amazing finally take out the roasted lemon first of all cut up the bacon lovely bacon into the tray Chris potatoes that's the start of our gravy the onion look at it beautiful don't get any better than that chop that up onion and bacon in that smells incredible when I first got the chance to cook Christmas lunch for the chefs in Paris they taught me one crucial thing I was only 21 at the time and they made me rest the turkey as long as I cooked it so I cooked it for three hours and I rested it for three hours what a difference incredible next chopped up the roasted lemon and add to the tray but in a couple of sprigs of rosemary to give it a lovely aromatic punch and fry then add 3 chopped tomatoes which helps thicken the gravy and give it a lovely fresh taste [Music] now it's time to really get the turkey flavor into the gravy off the wing take a whole little trimmings please a little bit sir and don't you crazy these are the bits we know he shoots everyone throws them away off there and all baby there take him off I want that back flavor delicious fire off smells incredible next pour in the dry cider this adds a lovely subtle apple flavor that really lifts the taste the turkey meat as the cider starts to reduce pouring the delicious resting juices from the roasted turkey Wow there you go the most amazing flavor when the liquid has reduced by half crush the vegetables and the turkey pieces with a masher to extract the maximum amount of flavor and basically what's happening now is that we're giving the gravy a little bit of body pour in the chicken stock and reduce again in now not taste well we just closed our eyes there Wow it oozes flavor and Turkey now civet use the back of the ladle to push it through the sieve extracting every last drop of flavor pop in a sprig of rosemary and leave to infuse ready for the finishing touch [Music] simply add crushed walnuts to the bottom of the gravy boat and ladle in the hot gravy [Music]

Channel: Niall Delany

Views: 14,673,620

Rating: 4.8020129 out of 5

Keywords: gordon, ramsay, turkey, christmas, gravy, recipe, food, cooking, f word, kitchen, nightmares

Id: e5PFXhdfVT8

Length: 9min 25sec (565 seconds)

Published: Sun Nov 20 2011

Reddit Comments

[u/eToThe]

What a sexy video.

[u/sirbikesalot]

Source: https://www.youtube.com/watch?v=I93nany8nQI Don't give money to stolen video channels.

[u/Ruggsy]

https://www.youtube.com/watch?v=I93nany8nQI

from his actual channel, and I highly recommend subbing if you are into cooking or just into watching food things.

[u/ShadowEntity]

I think that's a lot better than Jamie Oliver's recipe

[u/trench_welfare]

He looks like he needs to pee really bad in the first part.

[u/ASK_IF_IM_GANDHI]

Do you need to brine the turkey? I'm considering making this and it feels so weird to not brine the turkey...

[u/[deleted]]

ughh my mouth is watering...

[u/AttackOfTheThumbs]

I know you need to rest your meat... but two and a half hours, come on!

[u/MirrorNinja2]

mirror - GB restricted