This Gordon Ramsay’s Herb Butter For Turkey Recipe is a juicy and flavorful recipe, which is made with fresh herbs like rosemary and sage. It’s a restaurant-quality dish, ready in about 3 hours and 30 minutes.
Jump to RecipeGordon Ramsay’s Herb Butter For Turkey Recipe Ingredients
Gravy Base:
- 30g unsalted butter
- 900g turkey necks and/or wings
- 2 medium onions, coarsely chopped
- 2 medium carrots, peeled, chopped
- 4 celery stalks, chopped
- 1.4L low-sodium chicken broth
Herb Butter + Turkey:
- 225g unsalted butter, softened
- 2 tsp fresh rosemary, chopped
- 2 tsp fresh sage, chopped
- 2 tsp fresh tarragon, chopped
- 2 tsp fresh thyme, chopped
- Kosher salt and freshly ground black pepper
- 1 whole turkey (about 5–6 kg / 11–13 lbs)
- 950ml low-sodium chicken broth (for basting)
- 30g all-purpose flour (for gravy)
How To Make Gordon Ramsay’s Herb Butter For Turkey
- Start the gravy base: In a large pot, melt 30g of butter. Brown the turkey necks or wings over medium-high heat for 12-15 minutes. Add the onions, carrots, and celery and cook for another 12-15 minutes, until softened and browned.
- Simmer the stock: Pour in 1.4 liters of chicken broth, bring to a simmer, and let it reduce, uncovered, for 40-50 minutes. Strain the liquid through a fine-mesh sieve, discarding the solids. This is your flavorful gravy base.
- Make the herb butter: In a bowl, combine the 225g of softened butter with all the chopped fresh herbs. Set aside 30g of this mixture to use for the gravy later.
- Prep the turkey: Preheat your oven to 425°F (220°C). Carefully loosen the turkey skin from the meat with your fingers. Rub about 60g of the herb butter underneath the skin, spreading it over the breast and thighs. Season the cavity with salt and pepper, then place another 60g of herb butter inside. Rub the remaining herb butter all over the outside skin of the turkey.
- Roast the turkey: Place the turkey in a large roasting pan. Roast at 425°F (220°C) for 20 minutes to brown the skin, then reduce the oven temperature to 350°F (175°C). Continue to roast for 2.5 to 3 hours, basting with warm broth and pan drippings every 45 minutes.
- Rest the turkey: The turkey is done when a meat thermometer inserted into the thickest part of the thigh reads 175°F (79°C). Remove it from the oven, tent it loosely with foil, and let it rest for at least 30 minutes before carving.
- Make the gravy: In a saucepan, melt the reserved 30g of herb butter. Whisk in the flour and cook for 2 minutes to form a roux. Slowly whisk in the strained gravy base and any juices from the roasting pan. Simmer until the gravy has thickened and is smooth.
- Serve: Carve the rested turkey and serve hot with the homemade gravy.
Recipe Tips
- How do I get the juiciest turkey meat? The secret is putting the herb butter underneath the skin. This bastes the turkey from the inside as it roasts, keeping the breast and thigh meat incredibly moist and flavorful.
- Why is resting the turkey so important? This is a non-negotiable step. Resting allows the juices, which have been pushed to the center during roasting, to redistribute throughout the meat. If you cut into it too soon, all that flavor will spill out onto your cutting board, leaving you with dry turkey.
- How do I know when my turkey is cooked? The only reliable way is to use a meat thermometer. Ovens and turkeys vary, so temperature is the only guarantee of doneness. The thickest part of the thigh should register 175°F (79°C).
- Can I make the gravy base ahead of time? Yes, and it’s a great idea to save time on the day of cooking. You can prepare the gravy base up to two days in advance and store it in the refrigerator.
What To Serve With Herb Butter Turkey
This showstopper turkey is the centerpiece of any holiday meal. Serve it with classic sides like:
- Creamy mashed potatoes
- Sausage and herb stuffing
- Roasted Brussels sprouts or green bean casserole
- Cranberry sauce
- The homemade gravy
How To Store Herb Butter Turkey
Refrigerate: Store leftover carved turkey and gravy in separate airtight containers in the refrigerator for up to 4 days. Reheat: Reheat the turkey gently in a 350°F (175°C) oven with a splash of broth to keep it moist. Reheat the gravy in a saucepan over low heat.
Herb Butter Turkey Nutrition Facts
- Calories: 400 kcal
- Carbohydrates: 8g
- Protein: 45g
- Fat: 20g
- Saturated Fat: 10g
- Sodium: 600mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Can I use dried herbs instead of fresh?
Fresh herbs are highly recommended for the best, most vibrant flavor. If you must use dried, use about one-third the amount called for in the recipe.
What if my gravy is lumpy?
Lumpy gravy is usually caused by adding the liquid to the roux too quickly. To fix it, you can pour the gravy through a fine-mesh sieve to strain out the lumps, or use an immersion blender to smooth it out.
How do I loosen the turkey skin without tearing it?
Be gentle. Use your fingers or the handle of a wooden spoon to carefully separate the skin from the breast and thigh meat, working slowly to avoid making any holes.
Try More Recipes:
- Gordon Ramsay Turkey Pasta Recipe
- Gordon Ramsay Ground Turkey Pasta Recipe
- Gordon Ramsay Turkey Breast Recipe
Gordon Ramsay’s Herb Butter For Turkey Recipe
Course: DinnerCuisine: BritishDifficulty: Easy10
servings30
minutes3
hours400
kcalA showstopping roast turkey with crispy golden skin and juicy meat, thanks to a flavorful herb butter placed both under and over the skin.
Ingredients
Gravy Base: 900g turkey necks/wings, 2 onions, 2 carrots, 4 celery stalks, 1.4L chicken broth, 30g butter.
Turkey: 1 whole turkey (5-6 kg), 225g softened butter, 2 tsp each of fresh rosemary, sage, tarragon, & thyme (chopped), 950ml chicken broth for basting, 30g flour for gravy, salt, pepper.
Directions
- Make the gravy base: Brown turkey necks/wings and vegetables in butter. Add broth and simmer for 40-50 minutes. Strain the stock.
- Make the herb butter: Combine softened butter with all chopped herbs.
- Prep the turkey: Preheat oven to 425°F (220°C). Rub herb butter under and over the turkey skin and inside the cavity.
- Roast for 20 mins at 425°F, then reduce to 350°F (175°C). Roast for 2.5-3 hours, basting every 45 mins, until thigh temp is 175°F (79°C).
- Rest the turkey, tented with foil, for 30 minutes.
- Make the gravy: Make a roux with reserved herb butter and flour. Slowly whisk in the prepared gravy base and pan drippings until thickened.
- Carve the rested turkey and serve with the gravy.
Notes
- Placing herb butter under the skin is the key to juicy, flavorful meat.
- Resting the turkey for at least 30 minutes is crucial for retaining juices.
- Use a meat thermometer to ensure the turkey is perfectly cooked to 175°F (79°C) in the thigh.
- Making the gravy base ahead of time is a great way to save time and reduce stress.
