Roast Turkey and Stuffing-Gordon Ramsay Recipe - Food.com (2024)

FAQs

Should I put butter or oil on my turkey? ›

Because turkey breast is especially lean, I like to rub softened fat beneath the skin just before roasting. It melts and gives the meat extra flavor, richness, and moisture. Duck fat is wonderful for this, and it fortifies the poultry flavors, but unsalted butter works well, too.

Cooking time takes longer for a stuffed turkey. For example, a 20 pound stuffed turkey will take 4 1/4 to 5 1/4 hours to cook. (See timetable below). Remove the foil cover after about 1 to 1 1/2 hours of cooking to brown the skin.

Brine your turkey for the best juicy bird.

In recent years, brining has become more popular and can be done with either a wet or dry brine. A wet brine involves immersing the turkey in a salt-water solution for 12-24 hours. Dry-brining is where salt is rubbed over the turkey skin for 24-48 hours before cooking.

Put the turkey on top of the vegetables, put in the oven and roast in the oven for 45 minutes, or until lightly golden brown. Reduce the heat to 350 and continue roasting, basting with the warm chicken stock every 15 minutes until basting with some of the chicken stock every 15 minutes, about 2 to 2 ¼ hours longer.

We recommend preheating the oven to 325°F and not much higher. While higher temperatures will cook a turkey faster, they'll also increase the chances that your bird will singe or even burn on the outside before the inside is cooked through.

To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.

"Often, consumers will inquire about adding water to the bottom of their roasting pans. We do not recommend adding water to the bottom of the pan. Cooking a turkey with steam is a moist heat-cook method and is acceptable, sure, but is not the preferred method for cooking your turkey."

Fully cook raw meat, poultry, or seafood ingredients before adding to stuffing. Combine the ingredients and place them in your bird immediately before cooking. Don't stuff whole poultry with cooked stuffing. In addition to the turkey, the stuffing's center needs to reach 165 F.

You can cook the bird and the bread in the same pan with delicious results.

What Temperature to Cook the Turkey? Cook your turkey at 325 degrees F for most of the cook time; in the final 45 minutes, remove the cover or foil tent from the turkey, increase the oven temperature to 425 degrees F and baste the bird with butter. The initial lower oven temperature cooks the turkey through evenly.

What is good to stuff a turkey with? ›

Alliums: Add quartered onions, shallots, leeks, or garlic cloves for a delicious, earthy aroma. Fruits: Insert quarters of apple, lemon, orange, lime, or even grapefruit to add moisture and brightness to the turkey. You can even go with dried fruit, like cranberries, to double down on the autumn vibes.

For this reason, many experts recommend baking the stuffing outside the bird, where it can easily be cooked to 165°F and is less likely to harbor bacteria.

When you place stuffing inside a turkey, it comes into contact with raw meat and juices that may contain harmful bacteria such as salmonella. For optimal food safety, the stuffing must reach a minimum temperature of at least 165 degrees Fahrenheit to kill any bacteria present.

This site recommends three steps: cook it breast-side down for most of the time, don't overcook, and use chicken stock in the bottom of the pan and for basting. Another technique is to brine your turkey, or use a kosher one.

To keep the turkey moist, add a little broth or water and cover. Cover your food and rotate it for even heating.

According to Sklar, brining is the key to making a great turkey. Brining does two things: It adds moisture through osmosis, and – if you brine it for 24 hours – the flavor will actually penetrate the skin and spread throughout the entire turkey.