We’re not fans of dry poultry, of course. But if you add butter and bacon to it, as in this chef’s best turkey recipe, it’s juicy, fatty, and worthy of the holiday table.
Can’t find the best turkey recipe? That’s a problem even for Americans! Few people have this many recipes with this bird, though.
About 46 million carcasses are eaten over the holidays, but with enviable consistency they are either dried or torched. And it is the main dish of Thanksgiving and Christmas.
For unsure hostesses, even created a hotline – in an extreme or not so extreme situation, you can dial a number and specially trained experts answer any question about cooking a turkey. And judging by the fact that the line has been in operation since 1981, the service is popular.
But if you cook a turkey according to Gordon Ramsay’s recipe, you probably won’t have any questions, even if it’s your first turkey. And the meat will turn out so fatty and juicy that you’ll definitely want to do it again for Christmas.
- 11 lbs turkey
- 2 onion
- 1 lemon
- 3 garlic clove
- 4 bay leaf
- salt (himalayan or sea salt)
- 3 tbsp olive oil
- 8 smoked bacon
For the marinade:
- 375 g butter
- 1 tbsp olive oil
- 2 lemon
- 3 garlic clove
- Take the turkey out in advance so that it is at room temperature. Do the same with the butter – it must be soft.
- Salt and pepper the carcass inside. Peel the onion, cut it in half and put it inside, cut the lemon into slices and put it next. Plus a bay leaf and peeled garlic. Preheat the oven to 428 degrees.
- Prepare the marinade: in a large bowl mix the soft oil with salt, pepper and olive oil. Add the zest and juice of two lemons, finely chop the parsley, squeeze the garlic and mix well.
- It's a delicate job – carefully with your fingers separate the skin from the meat, the more the better. Then send half of the marinade into the resulting "pockets" and gently, massaging, distribute it evenly. Put four bay leaves under the skin.
- Take a deep baking tray and put the turkey in it, breast side up. Brush with the rest of the marinade, sprinkle with salt and pepper, drizzle with olive oil. And put it in a hot oven for 10-15 minutes.
- Take it out, pour the juice from the baking tray, put bacon slices on top and pour the juice again. Send back to the oven for three hours (at the rate of 30 minutes per 1 kg of poultry), reduce the temperature to 356 degrees, periodically admire the turkey and pour the juice from the bottom of the tray.
- Pierce the thickest part of the leg with a thin, sharp knife, the juice should be transparent, not pink. If it is pink, put it in the oven for another 15 minutes and check again.