Roast turkey with lemon, parsley and garlic from Christmas with Gordon by Gordon Ramsay

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Notes about this recipe

  • ellemoro on December 29, 2014

    We adapted this technique a little as we were using a turkey crown. Still made the lemon herb butter and pushed under the skin. Also made a dry brine with salt and baking powder which sat on the turkey for about 24 hours. Great results, but with any turkey recipe you need to have a plan for time and temperature according to your oven and size of bird. Breast meat 150F and leg meat 165F with the bird spatchcocked would be my advice!

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