Over the years, I’ve tried many a recipes and this is just about the best recipe I love most …awesome golden bird yet juicy & flavourful … we luuuuurve it and this recipe is à la Gordon Ramsay … one of me favourite Chef!
THE Turkey this Christmas 2013 … a self-basting birdie 🙂
Put butter into a large bowl and season with salt and pepper …
… add the olive oil … mix well ….
… add in the lemon zest and juice, crushed garlic and chopped parsley … mix well to combine ..
Remove giblets from turkey cavity … season the cavity well with salt & pepper …
…stuff the turkey cavity with onions, lemon, garlic halves and 2 bay leaves
With your hands, loosen the skin on the breast from both needs of the bird …make sure to keep skin intact … repeat with the skin down the legs, too
Stuff half the butter mix into the opened spaces under the skin … from the outside of the skin, gently massage the butter around the breasts so that the meat is evenly covered and insert the bay leaves under the skin of the breasts
Place bird in a large roasting pan, breast side up and spread the rest of the butter allover the skin ….
The awesome looking bird after roasting in a hot oven for 15 mins … you can now see through the skin at the bay leaves 😉
Baste the bird with the pan juices and lay the bacon rashers over the breast to keep it moist … I had extra bacon so I laid it atop allover the birdie … lol
…beautiful, succulent Roast Turkey served up with all the stuffings & accompaniments surrounding it on a platter … remember! rest the turkey for a couple of hours … as it relaxes, the juices are re-absorbed making the meat succulent, tender and easier to carve 🙂