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Gordon Ramsay's Thanksgiving Recipe Guide

Posted on by Gordon Ramsay

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Gordon Ramsay's Thanksgiving Recipe Information

Because it’s Thanksgiving within the USA, listed below are some scrumptious recipes, together with two Turkey recipes!

#GordonRamsay #Cooking #ThanksGiving

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22 thoughts on “Gordon Ramsay's Thanksgiving Recipe Guide”

  1. flgliderpilot says:

    Did this over Christmas. Everything was great except using the bacon on top. Totally ruined the flavor of the skin. I didn't taste like turkey and it didn't taste like bacon. It was pretty gross to be honest. I'm going a turkey today and leaving off the bacon. Also, the suggestion to leave it in the fridge over night if you have to is a DISASTER. The butter gets hard and falls right off the turkey. Don't ever do that you will regret it.

  7. Jordan Kuntz says:

    Gordon I think you could shouldn't well should inject a turkey with a salt brine and then smoke it for about 2 hours so that it gets a nice ham flavor and then season it however you want cuz my uncle he made a delicious turkey one Christmas and it was as tender as ham it even tasted like ham with whatever brine he used and I'm not sure if he smoked it or not but I just figured that it taste good

  8. raspberrymint says:

    It was my first time ever making a turkey and I tried this recipe for Christmas eve dinner; out of others I found, it sounded the most appealing. I must say I had lots of fun making turkey this style. It turned out to be heavenly! The flavors and aromas all blend exquisitely, it was crisp tasting and looking, yet tender and juicy, I had never tasted any turkey like this, and the funny part was I made it myself! HIGHLY recommended! I wish someone posted some tips to skim the residual fat left in the gravy from the butter, the bacon and the turkey skin.

  9. Andy says:

    This is my goto turkey recipe which is almost always a hit.
    For me, I found a sweet spot… A 20lb turkey. It takes 3.5-4 hours and I let it rest the same as recommended by Gordon. But given the larger stretch of time, I can baste more often and I also Inject the juices in more often which produces a juicier turkey.
    My only issue I've encountered is… The gravy is too thin and too cider-ish. I do follow the recipe to a T… But have always gotten the "ehh it's goooood" remark. So what I did was I kept all the fat and drippings that he poured out… Let them rest in the fridge until they separated, removed the fat and added back the drippings with the broth and added a little bit of starch SLOWLY for a thicker gravy. But was careful not to add too much starch at a time because I also wanted to reduce it until it became thicker.
    My meal was up against a perfect prime rib that was picture perfect and cooked to perfection… I got the most compliments.

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