Gordon Ramsay shares 'perfect' turkey recipe just in time for Thanksgiving holidays
Gordon Ramsay shares his delicious turkey gravy made with cider and walnuts for the upcoming holiday. It can be made in under 30 minutes in just five steps.
If you've ever been responsible for the family turkey on Thanksgiving, you know the hardest part is making sure the bird doesn't get too dry.
However, there's no need to fret because Gordon Ramsay shared the perfect gravy recipe for the upcoming holiday, so that your family can enjoy a moist and flavorful bird this Thanksgiving. The delicious sauce can under 30 minutes in just five steps. Thankfully turkey is slated to be less expensive this year than last, however, experts warn that vegetables may be pricer.
Thanksgiving has been celebrated every fourth Thursday of November since 1941 when former President Franklin D. Roosevelt signed a resolution in an effort to help the country recover from the Great Depression. The first official Thanksgiving was recorded as taking place in 1621 when a small group of Pilgrims and native Wampanoag people came together in Plymouth, Massachusetts, to celebrate the autumnal feast. While many Americans celebrate the holiday to honor that union, many Native-Americans consider the turkey holiday a day of mourning.
“Since 1970, Native Americans have gathered at noon on Cole’s Hill in Plymouth to commemorate a National Day of Mourning on America’s Thanksgiving holiday," reads a plaque erected in Plymouth. "To them, Thanksgiving Day is a reminder of the genocide of millions of their people, the theft of their lands, and the relentless assault on their culture.”
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Ingredients
Serves 8–10
- Bacon, onions, lemon and trimmings from the roast turkey
- 3 rosemary sprigs
- 3 tomatoes, chopped
- 1 liter of good-quality dry cider
- 600 ml of good-quality chicken stock
- 2 tbsp of walnut pieces, toasted
- Sea salt and freshly ground black pepper, to taste
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Method
Once you’ve transferred the cooked turkey to a platter to rest, drain off most of the fat from the roasting tray and place on the hob.
Roughly chop the bacon, add to the tray and fry for a few minutes. Chop the onions and lemon and add to the tray with 2 rosemary sprigs and the tomatoes. Cook for 1–2 minutes, then add the turkey wings, parson’s nose and drumstick tips and fry for a few more minutes.
Pour in the cider and boil for a few minutes. Add the juices from the resting turkey and simmer to reduce the liquid by half. Pour in the stock, return to the boil, then reduce the heat slightly. Using a potato masher, crush the vegetables in the tray. Simmer for 15–20 minutes, stirring occasionally, until reduced again by a third. Take off the heat.
Strain the gravy through a sieve into a saucepan, pressing down on the solids in the sieve with a ladle to extract as much of the flavourful juice as possible. Add a fresh sprig of rosemary to the pan, then turn off the heat and leave to infuse for a few minutes.
Before serving, remove the rosemary and reheat the gravy. Coarsely crush the walnut pieces using a pestle and mortar and then tip into a warmed gravy jug. Pour the piping hot gravy on top and serve at once.
