I watched that for probably up to two hours. The fact that he makes excellent food is undeniable but he consumes too much Sugar, Oil and Butter. He never uses, or at least I never noticed in 10 to 15 meals that he made, Whole Grain or Whole Wheat Flour and he has an excellent kitchen with top of the line equipment which is very hard to get. Gordon Ramsay when he's making food with either of his 3 daughters or his Mom or his soul son, is very different from Gordon Ramsay who swears the hell of the poor people who make stupid mistakes in his kitchen!
Anyways this week we decided to make his Turkey dinner so we got ourselves a medium-size Turkey and other ingredients according to him. I did the preliminary preparation yesterday and let the bird rest in the refrigerator for a day. Here is the list of ingredients in case someone is interested:
1- One medium
2- Butter. (1 block of 454 g. Unsalted).
3- Olive Oil. (You figure out how much you will need during preparation).
4- Garlic (3 cloves).
7- Lemon (2 medium or bigger size depending the size of your Turkey).
8- Onion (2 Mediums or large depending the size of your Turkey).
9- Bay Leaves (2 - 3 leaves).
10- Parsley (a handful, preferably ⅓ of a bunch).
11- Bacon (4 to 5 strips).
1- Crush Garlic, and chop Parsley.
2- Mix Butter, Olive Oil, Salt and Pepper and add them all to Parsley and Garlic.
3- Grind the zest of the Lemons.
4- Add the juice of Lemons.
5- Mix them all and set aside.
6- Halve the onions and Lemons. (leave the skin of the Onions on).
7- Loosen the skin with fingers and then stuff the bird with Onions, Bay Leaves and Lemons.
8- Slide the paste mix underneath the skin and rub the rest on it.
9- Add some Olive Oil on the top.
10- Put it in the oven over 220 ̊ C for 10 minutes.
11- Take the bird out and bath it.
12- Put the strips of Bacon on the breast.
13- Turn the oven to 180 ̊ C and cook for 2.5 hours or half an hour per kilogram.
14- Bath every so often, if you could.
The result was awesome, delicious, moist, fully cooked Turkey. I turned the oven off after exactly 2.5 hours and let the bird be inside for another 1 hour. By the time we were ready to eat the meal, it had been cooled down enough. We started from the bacon strips which were so crispy and tasty. Then we got the legs, each for one of us. That was enough meat for the day. Turkey is a very rich meat and we were full after that without having any side items. The rest will be kept in the refrigerator and freezer for the next coming days that we are in the mode of this kind of meat. They are going to be excellent in Turkey Sandwich and also Green Salad with Turkey Chunks.
(Photo, top: The Turkey has been taken out of the oven and ready to be served)