At Christmas time, this version of Gordon Ramsey's will definitely be the star of the show and the main event as the most beautiful bird at the table.
Some Guidlines for choosing the best size bird depends mainly on the number of guests, how many roasts or main dishes, how much time you have to roast it and of course, how much you want to show off. A good rule of thumb is 3 to 3.5 kg for 7 to 8 people and perhaps 4 to 4.5 kg for 10 people.
Allow approximately 30 minutes per kg. Since grill temperatures and turkey shapes and sizes vary, it's best to check your turkey 30 minutes before the calculated roasting time. If the juices are still pink, roast for another 15 minutes and check again. Repeat as necessary until the turkey is cooked to perfection.
If you're planning on making gravy, remove the parsons nose, the wints and other trimmings for the gravy and reseve onions and lemon from the cavity and the bacon from the top as well.
This is a superb recipe. We've tested it here at Louisiana Grills and our staff will be putting this on their tables this Chrismas!
1 - Free Range Turkey - 5.5 kg
Salt & Pepper to taste
2 - Yellow Onions (peeled and halved)
3 - Cloves of Garlic
6 - Bay Leaves
1 - Small Bunch Parsley
2 (or more) Tablespoons Olive Oil
8 - Slices Smoked Bacon
375 G of Soft Butter
2 - Small Lemons
1 - Garlic Bulb
1 - Tablespoon Olive Oil
Prepare Herbed Butter:
Place butter in large bowl. Add lemon zest and juice of 2 small lemons, crushed garlic cloves and chopped parsley. Mix well to combine:
Remove Giblets from Turkey
Season the Turkey cavity well with salt and pepper, stuff with onions, 1 garlic bulb - halved and 2 bay leaves.
Loosen the skin of the turkey breast, from both ends so you will be able to stuff the flavored butter underneath the skin. Take care to keep the skin in tact.
Repeat with the skin on the legs - from the lower side of the breast, feel you way under the skin. Gently massage the butter around the breast so the meat is evenly covered.
Stuff half the flavored butter mixture into the opened spaces under the skin. Gently massage the butter on the outside of the skin so the breast is evenly covered.
Insert the remaining bayleaves under the breast.
Place the turkey in a large roasting pan, breast side up. Spread the rest of the butter all over the skin.
Season well with salt and pepper, then drizzle with olive oil. (if you're preparing a day ahead, cover the turkey with foil and refrigerate at this stage).
Preheat Grill to 220 degrees C. (425 degrees F)
Roast the tureky in a hot grill for 10 - 15 minutes.
Take the trukey out of the oven and baste with the pan juices.
Criss cross the bacon over the entire bird to keep it moist.
Lower the heat to 180 degrees (350 degrees F) and cook for 2.5 hours.
Test if your turkey is cooked, insert a skwere into the thickest part of the leg and check that the juices are runnign clear rather than pink.
Transfer the turkey to a warmed platter and leave the turkey to rest in a warm place for at least 45 minutes.
Serve the turkey with piping hot gravye, stuffing, mashed potatoes and your favorite vegetables.