Gordon Ramsay Turkey Breast Recipe

This Gordon Ramsay Turkey Breast Recipe is a juicy and tender recipe, which is made with a savory herb butter and a creamy pan gravy. It’s an elegant comfort food dish, perfect for a weeknight or holiday table, ready in about 1 hour and 45 minutes.

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Gordon Ramsay Turkey Breast Recipe Ingredients

For the Turkey Breast:

• 60g butter, softened
• 1 clove garlic, minced
• 1 tsp paprika
• 1 tsp Italian seasoning
• 1/2 tsp salt-free garlic and herb seasoning blend
• Salt and ground black pepper, to taste
• 1.4kg turkey breast with skin

For the Gravy:

• 1 tsp minced shallot
• 15g butter
• 1 splash of dry white wine
• 240ml chicken stock
• 25g all-purpose flour
• 30ml half-and-half (optional, for creamier gravy)

How To Make Gordon Ramsay Turkey Breast Recipe

1. Prep Oven and Turkey: Preheat your oven to 175°C (350°F). Let the turkey breast come to room temperature for about 30 minutes.
2. Make the Herb Butter: In a small bowl, mix the softened butter with the minced garlic, paprika, Italian seasoning, garlic and herb blend, salt, and pepper.
3. Season the Turkey: Gently loosen the skin from the turkey breast. Rub about half of the herb butter mixture directly onto the meat, underneath the skin. Rub the remaining butter all over the outside of the skin. Place the turkey in a roasting pan, skin-side up.
4. Roast the Turkey: Cover the pan loosely with aluminum foil and roast for 1 hour.
5. Brown and Finish Roasting: Remove the foil, baste the turkey with the pan drippings, and return it to the oven, uncovered. Roast for another 30 minutes, or until an instant-read thermometer inserted into the thickest part of the breast reads 65°C (165°F).
6. Rest the Turkey: Transfer the turkey to a cutting board and let it rest, uncovered, for 10–15 minutes. This is a crucial step for a juicy result.
7. Make the Pan Gravy: While the turkey rests, place the roasting pan on the stovetop over medium heat. Add the minced shallot and the 15g of butter and cook until softened. Deglaze the pan with a splash of white wine, scraping up any browned bits from the bottom. Whisk in the flour, then slowly pour in the chicken stock, whisking continuously until smooth. Let it simmer until thickened, then stir in the half-and-half for extra creaminess, if desired.

Recipe Tips

• How do I know the turkey is perfectly cooked? The most reliable way to avoid dry turkey is to use an instant-read meat thermometer. The turkey is done when the internal temperature reaches 65°C (165°F). The old “cut and check” method will let valuable juices escape.
• What’s the secret to a flavorful gravy? The secret is in the pan drippings. When you deglaze the roasting pan with wine, be sure to scrape up all the browned, crusty bits from the bottom—that’s where all the concentrated flavor is.
• How do I get a crispy skin and moist meat? Roasting on a rack or a bed of vegetables allows the hot air to circulate all around the turkey, which helps the skin get crispy all over and prevents the bottom from stewing in its own juices.
• Why is it important to rest the turkey? Resting allows the juices to redistribute throughout the meat. If you slice it right away, the juices will run out onto the cutting board, leaving the meat dry. Tilting the pan while it rests helps the juices collect in one corner, making them easy to pour into your gravy.

What To Serve With Turkey Breast

This elegant roast is a classic for a reason and pairs perfectly with traditional sides:

• Creamy mashed potatoes or roasted potatoes
• Steamed green beans or roasted Brussels sprouts
• Cranberry sauce and stuffing
• The homemade pan gravy

How To Store Turkey Breast

Refrigerate: Store leftover sliced turkey in an airtight container in the refrigerator for up to 4 days. It’s delicious cold for sandwiches or can be gently reheated.

Turkey Breast Nutrition Facts

• Calories: 170 kcal

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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