Make the perfect bird this Christmas with Gordon Ramsay's classic turkey recipe from Gordon's Christmas Cookalong Live
Preheat the oven to 220°C/425°F/gas mark 7. Allow your butter to soften to room temperature. Chop the parsley, thyme and tarragon and mix into the softened butter. Season well.
Using your hand, gently feel your way under the skin at the back of the bird and loosen it all the way along over the breast meat. Be careful not to tear it, you want to open the space so you can line it with the butter.
Divide the butter mixture in two and carefully place under the skin on both sides of the turkey, try to spread it as widely as possible. From the outside of the skin, gently massage the butter around the meat so it is evenly covered.
Place the turkey breast side up on a roasting tray, drizzle with olive oil and season well with salt and pepper. Add 300ml water to the base of the tin, bake for 10 - 15 minutes at 220°C/425°F/gas mark 7. Then turn down the oven to 180°C /350°F/gas mark 4, cover tightly with foil and bake for 2 hours, basting frequently with the juices in the tin. Remove the foil and roast for another 20 minutes - or until the turkey is cooked.
To test whether your turkey is cooked, insert a skewer into the thickest part of the leg and check that the juices run clear rather than pink. Turkey sizes and oven temperature vary so always check your turkey about 30 minutes before the calculated roasting time. If the juices are pink roast for another 15 minutes and check again. Repeat until the turkey is cooked. If your turkey is larger than 5kg just remember to give it 10-15 minutes at 220°C then allow another 30 minutes per kg at 180°C.
Once cooked, rest the turkey for at least 45 minutes before carving.
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