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Christmas roast turkey with gravy recipe

Christmas roast turkey with gravy recipe


  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Turkey
  • Roast turkey

A Christmas turkey to remember! This easy to follow recipe will make your Christmas dinner preparations a breeze resulting in a succulent and tender bird with lashings of flavourful gravy.

95 people made this

IngredientsMakes: 1 5.5kg roast turkey

  • 2 tablespoons salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon chicken seasoning
  • 1 (5.5kg) whole turkey, defrosted with giblets removed and reserved
  • 2 onions, coarsely chopped
  • 3 sticks celery, coarsely chopped
  • 2 carrots, coarsely chopped
  • 3 sprigs fresh rosemary
  • 1/2 bunch fresh sage
  • 115g butter
  • 1 bayleaf
  • 1.4L water
  • 30g turkey fat
  • 15g butter
  • 30g plain flour
  • 710ml turkey drippings
  • 1/4 teaspoon balsamic vinegar (optional)
  • 1 tablespoon chopped fresh sage
  • salt and pepper, to taste

MethodPrep:40min ›Cook:4hr ›Extra time:15min resting › Ready in:4hr55min

  1. Preheat the oven to 170 C / Gas 3.
  2. Mix 2 tablespoons salt, and 1 tablespoon pepper, and chicken seasoning in a small bowl. Tuck turkey wings under the bird, and season cavity with about 1 tablespoon of the seasoning mixture. Reserve remaining seasoning mix.
  3. Toss the onion, celery, and carrots together in a bowl. Stuff about 100g of the vegetable mixture, rosemary sprigs, and 1/2 bunch sage into the cavity of the turkey. Tie legs together with kitchen string. Loosen the skin on top of the turkey breast using fingers or a small spatula. Place about 2 tablespoons butter under the skin and spread evenly. Spread the remaining butter (about 2 tablespoons) all over the outside of the skin. Sprinkle the outside of the turkey with the remaining seasoning mix.
  4. Spread the remaining onion, celery, and carrots into a large roasting tin. Place the turkey on top of the vegetables. Fill the pan with about 1/2 inch of water. Place a sheet of aluminium foil over the breast of the turkey.
  5. Roast the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. A cooking thermometer inserted into the thickest part of the thigh, near the bone should read 75 degrees C. Remove the foil during the last hour of cooking. Baste the turkey with the pan juices.
  6. While the turkey is roasting, make stock: place giblets (neck, heart, and gizzards) in a saucepan with the bay leaf and water. Simmer over medium heat for 2 hours. Strain the turkey giblets from the stock, and discard giblets. There should be at least 1L of stock.
  7. Remove the turkey from the oven, cover with a doubled sheet of aluminium foil, and allow to rest in a warm area for 10 to 15 minutes before carving and serving. Pour the pan juices, about 750ml, into a saucepan and set aside. Skim off the turkey fat from the pan juices, reserving about 2 tablespoons.
  8. Heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat. Transfer the onion from the roasting tin into the skillet. Cook and stir until the onion is browned, about 5 minutes, then stir in the flour. Continue to cook and stir for about 5 minutes more; whisk in 1L of the skimmed turkey stock and the reserved pan juices until smooth; skim off any foam. Stir in the balsamic vinegar (if using). Simmer until the gravy is thickened, whisking constantly, about 10 minutes. Stir in 1 tablespoon of chopped sage, and season to taste with salt and black pepper.

See it on my blog

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Reviews & ratingsAverage global rating:(272)

Reviews in English (209)

by Dawn

I was in charge of making the turkey this last Thanksgiving and I came across this recipe. I followed the recipe exactly and I have to say it was the best Turkey we've ever had. Everyone was amazed how moist and flavorful the turkey was. This will be my turkey recipe for now on. It was perfect, I won't change a thing!-22 Apr 2012

by bigmamacamper

This really was easy for a first-time turkey girl! I am not a cook, in fact, I think of myself as a terrible cook and I wanted to simply buy the frozen slab of turkey meat for Thanksgiving last year. But my bossy little sister forced me to try to make a "real" turkey. So she taught me how to search all recipes and we found this. It was FANTASTIC. Everyone loved our turkey, even my fussy "no-processed-food-ever-amazing-cook-sister". I am going to use this every year!!!! The turkey really does stay incredibly moist and it was delicious. Make sure to search the for the video. Last year it was linked right there with the recipe, but this year I had to do a google search to find it. His step by step easy to follow video really helped.-22 Nov 2012

by BOOKMARKER

Only a partial review, BUT the simple herb coating is FABULOUS! It coats the skin well enough that it doesn't burn or need covering; &, of course, tastes delicious! I combined recipes which basically means, I used olive oil on, & some butter in the turkey. Also put an apple inside - & a T of the seasonings. I used a cup of apple juice & a cup of water in the pan. Gravy was dark, but very good. When turkey time comes again, I'll follow the recipe better.-10 Feb 2012


Gordon Ramsay Turkey - Gordon Ramsay Christmas Turkey With Gravy Youtube

Gordon Ramsay Turkey

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Very good 4.6/5 (5 ratings). Turkey roasted with an amazing lemon, parsley and garlic butter. Posts both in english and turkish are welcome. Gordon ramsay demonstrated how to perfect roasting a turkey. Gordon ramsay demonstrated how to perfect roasting a turkey. A couple of years ago, i came across the gordon ramsay christmas special. Turkey is staple in the ramsay household for the holidays.here's a classic recipe to help you this season ! This turkey recipe from gordon ramsay will put an end to your suffering. Born 8 november 1966) is a british chef, restaurateur, television personality, and writer.

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Gordon ramsay roast turkey dinner recipe.

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Gordon Ramsay S Roast Turkey Crown Recipe Recipe Christmas Food Dinner Turkey Crown Recipe Cooking Turkey from i.pinimg.com My favourite way to roast turkey is with a savoury butter under the skin to keep the breast meat moist and flavourful. In a bowl, mix the ingredients mentioned above for butter mixture under the skin. Add olive oil prevents the butter from burning. Gordon ramsay easy creamy gratin recipe gordon ramsay these pictures of this page are about:gordon ramsay turkey. Gordon ramsay's ultimate gordon ramsay prepares gravy for his christmas turkey. Gordon ramsay demonstrated how to perfect roasting a turkey. A couple of years ago, i came across the gordon ramsay christmas special. Gordon ramsay prepares gravy for his christmas turkey. Gordon ramsay has had quite the year, which is why we've named him a top chef of 2016. Member recipes for gordon ramsay turkey. Gordon ramsay's ultimate cookery course.

No one is supposed to know that!

Take the tray out of the oven, baste the bird with. This turkey recipe from gordon ramsay will put an end to your suffering. Bu subreddit türkiye ile ilgili haber ve. Gordon ramsay has had quite the year, which is why we've named him a top chef of 2016. 08.02.2020 · gordon ramsay 's roast turkey recipe is flavoured with lemon, parsley and garlic. Gordon ramsay demonstrated how to perfect roasting a turkey. Very good 4.6/5 (5 ratings). Add olive oil prevents the butter from burning. 21 best ideas gordon ramsay christmas turkey with gravy. Gordon ramsay shows you how to roast turkey crown with a herb butter, stuffing and delicious creamy gravy. Gordon ramsay prepares gravy for his christmas turkey. I made an early thanksgiving dinner last sunday and i wanted to make a roasted turkey that was simple and delicious.

Member recipes for gordon ramsay turkey.

Gordon ramsay's ultimate gordon ramsay prepares gravy for his christmas turkey.

Gordon ramsay's ultimate cookery course.

See more ideas about gordon ramsay, ramsay, gordon ramsay recipe.

Gordon ramsay roast turkey dinner recipe.

In a bowl, mix the ingredients mentioned above for butter mixture under the skin.

Gordon ramsay demonstrated how to perfect roasting a turkey.

Gordon ramsay easy creamy gratin recipe gordon ramsay these pictures of this page are about:gordon ramsay turkey.

Simple, delicious and allows you time to.

Take the tray out of the oven, baste the bird with.

Gordon ramsay demonstrated how to perfect roasting a turkey.

Gordon ramsay christmas turkey with gravy myfavouritepastime.com.

Turkey roasted with an amazing lemon, parsley and garlic butter.

Gordon ramsay shares his thoughts on the ins and outs of getting jiggy.

Gordon ramsay shows you how to roast turkey crown with a herb butter, stuffing and delicious creamy gravy.

This turkey crown recipe is fit for a king.

A couple of years ago, i came across the gordon ramsay christmas special.

Gordon ramsay made this stew for his viewers on season one from the f word.

Последние твиты от gordon ramsay (@gordonramsay).

Take the tray out of the oven, baste the bird with.

Season with salt and freshly ground pepper and add a touch of olive oil.

See more ideas about gordon ramsay, ramsay, gordon ramsay recipe.

This turkey recipe from gordon ramsay will put an end to your suffering.

Classic british curry for my christmas recipe this year i thought i would a classic british curry.


Related Video

My family loves this recipe. We make it every year.

Im just trying to find a good gravy that they made in the great depression that im studying in class. Thnx Sincerely , Lil Chef P.S I love to cook any good recipe would be great

Im just trying to find a good gravy that they made in the great depression that im studying in class. Thnx Sincerely , Lil Chef P.S I love to cook any good recipe would be great

This was one of my best turkeys. Better than the last two brined turkeys that I have served. My turkey was 23lbs. so most of the ingredients were doubled. I also added a horizontally halved head of garlic to the cavity with the apples and onions just because I couldn't imagine going without it. My only complaint was with the gravy. Even after spooning off a huge amount of turkey fat from the drippings, adding the 1/4 cup of butter to it was just too rich. Although, I did like the port addition and I added 1/2 cup of brown rice flour with the butter to keep it gluten-free. Perfect thickness and even added the chopped meat from the neck. Also, I used a vintage port instead of the tawny but that was what I had. A bit sweet, a little smokey, but just too rich. Next time I will just mix the flour with some of the stock and skip the butter.

This was really good and really easy. I was surprised at how fast the turkey was done, so watch the temperature and check it before you think it might be ready. Our turkey was really juicy. Better than last year, when we put it in brine overnight!

The flavors in this are fantastic! I like the sweetness of the apple, and it's non-dairy since you don't use butter. The turkey was overcooked, so I would cook it longer at a lower temp next time. The gravy was the best I've every tasted -- everyone raved about it. Thanks for helping to make my first Thanksgiving hosting a success!

I have made this turkey several times, and it is always wonderful. Prior to finding this recipe, I cooked MANY different recipes, with varying levels of success. This recipe is simple, and I think it's quite forgiving. If you aren't sure about your skills with gravy, this is a good choice. Plus, you get to enjoy a glass of port while you cook! :-)

I have celebrated Thanksgiving for the last 6 years, in Holland. It includes with my husband's family and our friends, who come from all around the world. I am the token American. I chose this recipe to combine with the baste sauce of 'Port basted Roast Turkey' on this site as well. I always brine my turkey 24hours in advance. I followed the roasting directions and gravy of this recipe. I rubbed the bird with oil ,herbs, salt and pepper, then follwed the directions as stated. I then started to baste the bird with the 'port baste' from the other recipe, after 1 hour of roasting, basting every 30 minutes until the bird was done. I made the port gravy as stated in this recipe. The color of the bird as it came out of the oven was lovely. It had all my guest gasping in awe. The true test was the taste and indeed it was fabulous! The gravy complimented the bird very well. I made the ɳ Mushroom Dressing', on this site, to rave reviews from all my guest, for this fabulous meal. All in all it was a wonderful Thanksgiving that everyone thoroughly enjoyed. This recipe is definitely a keeper and I highly recommend it to all!

I made this with a 20# free range turkey and doubled the gravy recipe. I've never cooked a turkey before, and this one came out really well. It was so moist compared to any turkey I've ever had [my family is known for making dry turkeys]. I even forgot to baste it and turn it around as the recipe indicated. The gravy was a touch sweet, but it worked so well with the turkey, mashed potatoes and cornbread stuffing.

The flavors in the turkey and the gravy were wonderful. I did change the cooking method a little. I followed Alton Brown's recomendation to cook the bird for half an hour at 500 degrees then drop it down to 350 and cook till it reaches 165. It gets to 175 in carry over cooking. This produced a delicious juicy bird with potato chip crisp skin. Ahhhh perfect!

Super easy and super moist turkey. this was my first time making turkey, and I used an organic bird. The grocer said it would be way better than regular turkey and organic always comes out moist. I don't know if that is true, but I know this is the first time I have ever enjoyed moist breast meat. the stock was simple and tasty and I didnt add port to the gravy, but it was delicious. Our bird was closer to ten pounds and was done when I pulled it out to pour stock over the bird.

I used this recipe for my first turkey experience. My husband and I had invited our parents over and we were all very happy with how the turkey came out. It was easy and the port added an exquisite, rich flavor to the gravy that made it special. The next time I roast a turkey I will definitely use this recipe again.

I would give this 3 and a half forks, but since it was so easy, it gets upgraded to 4! The turkey was perfect and the gravy was divine. I was worried that the flavor of the port would dissipate in the final steps of boiling, but it did not - adding a delicious richness and depth to the gravy. I did brine the turkey beforehand and also let it sit uncovered in the refrigerator for 12 hours which made for very moist turkey meat and a crispy skin. The finished product looked beautiful and was very easy to prepare.

This was the first year in a very long time that I tried new turkey/stuffing/gravy recipes and I am so glad I did! This was outstanding and the cornbread stuffing with fresh and dried fruits was a wonderful accompaniment. We now have a new standard in our house for Thanksgiving, and I seriously doubt that we will limit this dinner to once a year.

This was a great,simple recipe.Turkey was done in 3 hours. Gravy was a big hit. Got voted "best gravy ever" with my family

This was a much simpler recipe than we've done in the past (from Joy of Cooking), reducing our usual Thanksgiving kitchen stress level. Our 10 lb turkey cooked very quickly, was juicy, flavorful, and BEAUTIFUL. It really only gets 3 forks in my book, but the gravy brings it to a solid 4. Such a simple stock (no herbs or spices) but FANTASTIC! Though it all turned out successfully, next time I would not mix the butter and flour then add to the stock in the saucepan. The mixing was quite awkward, especially since they suggest you use a "small bowl". I would melt the butter in the pan, whisk in the flour, then whisk in the stock and pan drippings. Voila! Simple! Perfect!

I brined the bird overnight and it made the meat wonderfully flavorful and complemented the flavors nicely. The gravy was out of this world. I will most certainly make this recipe again!!


Gordon Ramsay’s Christmas Turkey with Gravy

I finally had a chance of trying Gordon Ramsay’s Christmas Turkey. It was awesome and stress free (I have tried several lengthy and stresfull recipes on the internet). This is the recipe I will be using, in future. However, I am not sure these temperatures would work for bigger birds say 10kg (22Ib). I think the temperatures would need to be adjusted, and probably, the turkey would need to be loosely tented, to avoid over browning.

Herbed butter: mix all ingredients. Season with salt and freshly ground pepper and add a touch of olive oil.

The Bird cavity: season the bird cavity liberally with salt and freshly ground pepper. Add the onion, apple, lemon and rosemary sprigs. Close the cavity with a toothpick.

Remove the bacon and chop into pieces

Set bird aside to rest for at least one hour

This is the best roast turkey I’ve had so far.

Gordon Ramsay's Christmas Turkey with Gravy

What I did
The bird I roasted weighed 6.6kg (14Ib). I first roasted at 430ºF (220ºC) convection setting for 18 minutes then turned the oven to normal setting at 350ºF (180ºC) for 1 hour, then reduced the temperature to 330ºF (165ºC) at normal setting for another two hours. My total roasting time was 3 hours 18 minutes. I rested the bird for 2 hours, then carved it. It was the best turkey I ever had. Juicy, tasty and stress freeto make. I highly recommend this recipe. If you don’t have a convection oven you can use 450ºF (230ºC) normal setting for 18 minutes.
October 8, 2018: I roasted a 4kg (9Ib) turkey for 2 hours 18 minutes. Perfectly roasted.


Delta Roasted Turkey With Million-Dollar Gravy

Cut cheesecloth into a 3- x 3-ft. square. (Cheesecloth should be large enough to wrap around entire turkey.) Soak cheesecloth in 1 cup broth 15 minutes. Wring out cheesecloth, discarding excess broth. Lay cheesecloth on top of a roasting rack in a roasting pan. Place bacon in center of cheesecloth.

Preheat oven to 500°. Combine 1/2 cup softened butter, salt, and pepper. Remove giblets and neck from turkey, and pat turkey dry with paper towels. Loosen and lift skin from turkey breast with fingers, without totally detaching skin rub about one-third of butter mixture underneath skin. Carefully replace skin, and rub remaining butter mixture over outside of turkey. Tie ends of legs together with kitchen string tuck wingtips under. Place turkey, breast side down, on top of bacon in roasting pan. Lift sides of cheesecloth up and over turkey. Twist ends of cheesecloth together, and secure tightly with string. Trim excess cheesecloth and string.

Stir together wine, next 4 ingredients, and 1 cup broth. Pour into roasting pan.

Bake turkey at 500° for 30 minutes.

Meanwhile, heat 1 cup butter and 1/2 cup broth in a saucepan over low heat just until butter is melted. Pour mixture over turkey. Reduce oven temperature to 300º, and bake 2 1/2 hours, basting with pan drippings every 30 minutes.

Remove turkey from oven, and increase oven temperature to 400°. Carefully transfer turkey to a cutting board, using clean dish towels. Remove and discard cheesecloth and bacon. Carefully return turkey, breast side up, to roasting pan.

Bake turkey at 400° for 30 minutes or until skin is golden brown and a meat thermometer inserted into thickest portion of thigh registers 170° to 175°. Transfer turkey to a serving platter, reserving pan drippings in roasting pan. Let turkey stand 20 minutes before carving.

Pour pan drippings through a fine wire-mesh strainer into a 4-cup glass measuring cup. Let stand 10 minutes. Remove excess fat from surface of drippings.

Pour 2 cups drippings into a medium saucepan stir in remaining 1 cup broth. Bring to a boil over medium-high heat. Combine flour and 2 Tbsp. butter to form a smooth paste. Whisk butter mixture into broth mixture, and cook, whisking constantly, 2 minutes or until thickened. Serve with turkey.


Recipe Summary

  • 2 tablespoons kosher salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon poultry seasoning
  • 1 (12 pound) whole turkey, neck and giblets reserved
  • 2 onions, coarsely chopped
  • 3 ribs celery, coarsely chopped
  • 2 carrots, coarsely chopped
  • 3 sprigs fresh rosemary
  • ½ bunch fresh sage
  • ½ cup butter
  • 1 bay leaf
  • 6 cups water
  • 2 tablespoons turkey fat
  • 1 tablespoon butter
  • ¼ cup all-purpose flour
  • 3 cups turkey pan drippings
  • ¼ teaspoon balsamic vinegar (Optional)
  • 1 tablespoon chopped fresh sage
  • salt and ground black pepper to taste

Preheat oven to 325 degrees F (165 degrees C).

Mix 2 tablespoons salt, and 1 tablespoon pepper, and poultry seasoning in a small bowl. Tuck turkey wings under the bird, and season cavity with about 1 tablespoon of the poultry seasoning mixture. Reserve remaining poultry seasoning mix.

Toss the onion, celery, and carrots together in a bowl. Stuff about 1/2 cup of the vegetable mixture, rosemary sprigs, and 1/2 bunch sage into the cavity of the turkey. Tie legs together with kitchen string. Loosen the skin on top of the turkey breast using fingers or a small spatula. Place about 2 tablespoons butter under the skin and spread evenly. Spread the remaining butter (about 2 tablespoons) all over the outside of the skin. Sprinkle the outside of the turkey with the remaining poultry seasoning mix.

Spread the remaining onion, celery, and carrots into a large roasting pan. Place the turkey on top of the vegetables. Fill the pan with about 1/2 inch of water. Arrange a sheet of aluminum foil over the breast of the turkey.

Roast the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking. Baste the turkey with the pan juices.

While the turkey is roasting, make stock: place neck, heart, and gizzards in a saucepan with the bay leaf and water. Simmer over medium heat for 2 hours. Strain the turkey giblets from the stock, and discard giblets. There should be at least 4 cups of stock.

Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 to 15 minutes before slicing. Pour the pan juices, about 3 cups, into a saucepan and set aside. Skim off the turkey fat from the pan juices, reserving about 2 tablespoons.

Heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat. Transfer the onion from the roasting pan into the skillet. Cook and stir until the onion is browned, about 5 minutes, then stir in the flour. Continue to cook and stir for about 5 minutes more whisk in 4 cups of the skimmed turkey stock and the reserved pan juices until smooth skim off any foam. Stir in the balsamic vinegar. Simmer until the gravy is thickened, whisking constantly, about 10 minutes. Stir in 1 tablespoon of chopped sage, and season to taste with salt and black pepper.


Christmas roast turkey with gravy recipe - Recipes

Ingredients

  • Bacon, onions, lemon and trimmings from the roast turkey
  • 3 rosemary sprigs
  • 3 tomatoes, chopped
  • 1 litre good-quality dry cider
  • 600ml good-quality chicken stock
  • 2 tbsp walnut pieces, toasted
  • Sea salt and freshly ground black pepper

Method

Once you’ve transferred the cooked turkey to a platter to rest, drain off most of the fat from the roasting tray and place on the hob.

Roughly chop the bacon, add to the tray and fry for a few minutes. Chop the onions and lemon and add to the tray with 2 rosemary sprigs and the tomatoes. Cook for 1–2 minutes, then add the turkey wings, parson’s nose and drumstick tips and fry for a few more minutes.

Pour in the cider and boil for a few minutes. Add the juices from the resting turkey and simmer to reduce the liquid by half. Pour in the stock, return to the boil, then reduce the heat slightly. Using a potato masher, crush the vegetables in the tray. Simmer for 15–20 minutes, stirring occasionally, until reduced again by a third. Take off the heat.

Strain the gravy through a sieve into a saucepan, pressing down on the solids in the sieve with a ladle to extract as much of the flavourful juice as possible. Add a fresh sprig of rosemary to the pan, then turn off the heat and leave to infuse for a few minutes.

Before serving, remove the rosemary and reheat the gravy. Coarsely crush the walnut pieces using a pestle and mortar and then tip into a warmed gravy jug. Pour the piping hot gravy on top and serve at once.


Roast Turkey with Cider Gravy

To make the brine, place sugar, salt, peppercorns, cloves, allspice, bay leaves and boiling water in a large heatproof pot or bowl and stir to dissolve salt and sugar. Add cold water. Leave to cool.

Pour the brine into a large, clean plastic bag or bowl and add the turkey. Cover and chill for 6-12 hours. (This can be done by pouring the brine into a clean rubbish bag, adding the turkey, then storing the sealed bag packed in ice in a chilly bin).

When ready to cook, preheat oven to 160˚C. Lift turkey out of brine, discard brine and pat turkey dry.

Remove sausages from casings and mash sausagemeat with a fork. Stuff neck end of turkey with sausagemeat and cavity with stuffing, if using. Tie legs loosely and tuck wings under. Place turkey on a rack in a large roasting dish and pour 2 cups cider into the base. Rub turkey all over with butter.

Cook for about 4 hours, adding a further 2 cups of cider to the base of the pan after 2 hours. Your turkey is cooked when a cooking thermometer inserted into the thickest part of the thigh shows 78˚C, or when the juices run clear when you insert a skewer into the thickest part of the thigh. Check now and then to make sure it does not dry out and add a little extra cider if necessary to prevent burning. If the turkey starts to brown too quickly, cover those parts loosely with foil.

Lift turkey out of roasting dish and place breast-side down on a serving platter. Cover with tinfoil and a clean tea towel and rest for 20 minutes while finishing Cider Gravy.

To make the Cider Gravy, warm the roasting dish containing the turkey juices over a low heat on the stovetop and add the cornflour mix and remaining cider, stirring constantly until mixture starts to thicken. Simmer for 5-10 minutes. Adjust seasoning to taste. Gravy reheats well.

To serve, carve the turkey and slice the sausagemeat and stuffing, if using, and arrange on a serving platter accompanied by a jug of Cider Gravy.


Roast Heritage Turkey with Cider Gravy

Blend all ingredients in processor until bacon is finely chopped. Transfer to sheet of plastic wrap. Using plastic wrap as aid, roll butter mixture into 2-inch-diameter log chill until firm. DO AHEAD:Can be made 3 days ahead. Keep chilled.

Cider gravy base

Step 2

Preheat oven to 425°F. Combine turkey neck, 1/4 cup turkey fat, and turkey leg in heavy large ovenproof pot. Place in oven roast uncovered until turkey parts are deep, dark brown, turning once, about 1 1/2 hours. Drain, reserving fat from pot. Reserve 1/4 cup fat for gravy return 1 tablespoon fat to pot. Return turkey parts to pot stir in celery, onions, thyme sprigs, and peppercorns. Return pot to oven roast uncovered 10 minutes. Add apple cider and vinegar roast 10 minutes longer. Reduce oven temperature to 375°F. Add 8 cups stock and sage to pot cook in oven uncovered 1 1/2 hours. Strain gravy base through fine strainer discard solids in strainer (there will be about 5 cups gravy base). DO AHEAD Can be made 2 days ahead. Cover and chill.

Turkey

Step 3

Cut bacon butter into 1/4-inch-thick rounds and let stand at room temperature 20 minutes. Rinse turkey inside and out pat dry. Starting at neck end, carefully slide hand between skin and breast meat, then slide hand between skin and thigh meat. Carefully slide butter slices between skin and leg, thigh, and breast meat to cover (there will be a generous amount of butter mixture). Sprinkle 1 teaspoon coarse salt and 1 teaspoon pepper over turkey, and 1 teaspoon coarse salt and 1 teaspoon pepper in main cavity of turkey. Place turkey on rimmed baking sheet. Cover with plastic wrap or foil chill at least 1 day. DO AHEAD Can be made 2 days ahead. Keep chilled.

Step 4

Set rack at lowest position in oven preheat to 350°F. Mix onions, celery, fennel, carrots, apples, oil, and bay leaves in large roasting pan. Sprinkle generously with salt and pepper. Place turkey atop vegetable mixture. Tuck wings under tie legs together loosely to hold shape. Place turkey in oven roast until instant-read thermometer inserted into thickest part of thigh registers 170°F, basting with pan drippings every 30 minutes and tenting loosely with foil if browning too quickly, about 4 hours total. Transfer turkey to platter (internal temperature of turkey will increase 5 to 10 degrees).

Step 5

Pour vegetable mixture and pan drippings into large strainer set over large bowl press on solids to extract liquid. Discard solids in strainer. Spoon off fat from pan drippings discard (there will be a large amount of fat in pan drippings). Reserve degreased pan drippings for gravy (about 1 cup). Remove fat from surface of gravy base reserve 1/4 cup fat. Rewarm cider gravy base.

Step 6

Melt reserved 1/4 cup fat in large saucepan over medium heat. Add flour stir 3 minutes. Gradually add warm cider gravy base and degreased pan drippings. Simmer until smooth, thickened, and reduced to 5 1/2 cups, whisking frequently, about 5 minutes. Season gravy with salt and pepper.


Recipe Summary

  • 1 (12-pound) fresh or frozen turkey, thawed
  • 3 tablespoons butter, softened
  • 2 tablespoons finely chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 1 ¾ teaspoons kosher salt, divided
  • 1 teaspoon dried marjoram
  • ¾ teaspoon freshly ground black pepper, divided
  • 2 ½ cups coarsely chopped onion (about 1 medium)
  • 1 cup coarsely chopped celery (about 2 stalks)
  • 1 medium bunch fresh sage leaves (about 1/4 ounce)
  • Cooking spray
  • 4 cups Homemade Turkey Broth, divided
  • 3 tablespoons cornstarch
  • 3 tablespoons water

Remove giblets and neck from turkey reserve for Homemade Turkey Broth. Pat turkey dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back tuck under turkey.

Combine butter, chopped sage, thyme, 1 1/4 teaspoons salt, marjoram, and 1/2 teaspoon pepper rub mixture under loosened skin and over the breast and drumsticks. Place onion, celery, and sage leaves in turkey cavity tie legs together with kitchen string. Let stand at room temperature for 30 minutes. Place turkey, breast side up, on the rack of a roasting pan coated with cooking spray. Pour 2 cups Homemade Turkey Broth in bottom of pan place rack in pan. Bake turkey at 425° for 30 minutes. Reduce heat to 325° (do not remove turkey from oven). Bake at 325° for an additional 1 hour and 45 minutes or until a thermometer inserted into meaty part of thigh registers 165°. Remove turkey from pan cover loosely with foil. Let turkey stand 20 minutes discard skin.

Place a large zip-top plastic bag inside a 4-cup glass measure. Pour drippings through a fine sieve into bag let stand 10 minutes (fat will rise to the top). Seal bag carefully snip off 1 bottom corner of bag. Drain drippings into a medium bowl, stopping before fat layer reaches opening discard fat. Add enough of remaining 2 cups Homemade Turkey Broth to drippings to equal 3 cups. Combine cornstarch and 3 tablespoons water in a small bowl, stirring with a whisk. Bring broth mixture to a boil stir in cornstarch mixture. Bring to a boil reduce heat, and simmer 5 minutes or until thickened, stirring frequently. Stir in remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Serve gravy with turkey.


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