Bobby Flay Turkey Recipe

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When preparing Bobby Flay’s turkey, the right accompaniments can transform your meal from great to unforgettable. Picture this: succulent turkey paired with a refreshing cranberry relish, creamy mashed potatoes bursting with flavor, and roasted Brussels sprouts lightly caramelized for sweetness. These sides create a wonderful balance of tastes and textures.

You can also consider serving a tangy green salad. A mixture of mixed greens, tossed with a zesty vinaigrette, can cut through the richness of the bird. If you want to keep it traditional, offer cranberry sauce and stuffing. These staples never disappoint. Lastly, a warm bread roll—soft on the inside and crusty on the outside—can enhance your meal’s comfort.

Let’s talk turkey. Not just any turkey, but the delightful creation by Bobby Flay that elevates this staple dish to new heights. I remember the first time I tried a turkey recipe from Bobby Flay. It was a gathering at my cousin’s home for Thanksgiving, and the aroma filled the air. The golden brown skin beckoned, and the flavors were nothing short of extraordinary.

If you’re looking to impress your guests or simply want to indulge in a delicious meal, this is a recipe you’ll want to dive into. With a blend of fresh herbs and spices, Bobby Flay’s turkey is a standout dish that ensures your culinary efforts are rewarded.

Table of Contents

What is Bobby Flay Turkey?

Bobby Flay’s turkey recipe is a tribute to the classic Thanksgiving dish, but with Flay’s unique twist. This recipe emphasizes fresh ingredients, particularly herbs, elevating it beyond the typical roasted turkey. It’s juicy, flavorful, and showcases a beautiful presentation.

The addition of sage, rosemary, and thyme contributes to a depth of flavor that really makes this turkey shine. This dish embodies celebration and warmth, making it perfect for holidays or special gatherings.

Why You’ll Love This Bobby Flay Turkey

This turkey is not only delicious; it’s versatile. The unique combination of herbs adds a freshness that’s often missing from traditional recipes. You’ll find it has an inviting aroma, thanks to the fresh sage and rosemary used within the herb blend. The texture is juicy, with crispy skin on the outside, making it a visually stunning centerpiece.

The turkey itself is simple to prepare but yields impressive results. As someone who enjoys cooking, I can tell you that mastering a turkey can feel intimidating. However, this recipe breaks it down. It takes you through the steps, ensuring your successful baking experience. You’ll love serving this turkey to your friends and family, who will definitely be raving about it.

The Ingredients You Will Need to Make Bobby Flay Turkey

To craft Bobby Flay’s turkey, gather the following ingredients:

Turkey:

1 (17-pound) whole fresh turkey, thoroughly rinsed and gently dried
3 large carrots, chopped into 1-inch pieces

3 large celery stalks, chopped into 1-inch pieces
2 large onions, cut into quarters
1 1/4 sticks unsalted butter, softened slightly

2 tablespoons finely minced fresh sage
2 tablespoons finely minced fresh rosemary
2 tablespoons finely minced fresh thyme leaves

3 tablespoons finely chopped fresh flat-leaf parsley
Salt and freshly cracked black pepper
8 cups homemade chicken stock, divided, with additional stock as needed for gravy

1 teaspoon lemon zest

Sage Gravy:

Turkey neck

1/4 cup fresh sage leaves
3 tablespoons unsalted butter
3 tablespoons all-purpose flour

1 cup dry white wine
4 cups sage-infused stock
Salt and freshly cracked black pepper

1 tablespoon finely minced fresh sage
1 tablespoon apple cider vinegar

Directions

Making Bobby Flay’s turkey is a rewarding experience when broken into manageable steps. Here’s how to do it:

Step 1: Preparing the Turkey

Begin by preheating your oven to 425°F (220°C). The higher temperature will accomplish two things: it will help seal in the moisture and create a beautiful golden-brown skin.

Next, place the turkey in a large roasting pan, breast side up. Pat it dry with paper towels. This is crucial for achieving crispy skin, so don’t skip this step! Generously season the inside of the turkey with salt and freshly cracked black pepper.

Step 2: Herb Butter Mixture

In a medium bowl, combine the softened butter, minced sage, rosemary, thyme, and a healthy dab of salt and pepper. Mix until the herbs are evenly distributed. Next comes the fun part—gently separate the skin from the meat using your fingers. Be careful as you don’t want to tear the skin.

Once done, rub half of the herb butter mixture underneath the skin, spreading it evenly. Rub the remaining butter on the outer skin. This step infuses the turkey with flavor. Don’t worry if you get a bit messy; it’s all part of the cooking process.

Step 3: Creating a Cozy Bed

Toss the carrots, celery, and onions in the bottom of the roasting pan. These vegetables will serve as an aromatic bed for the turkey. Not only do they add flavor to the bird, but they double as a tasty addition to your gravy.

Step 4: Roasting

Now, it’s time to roast the turkey! Pour 4 cups of chicken stock into the pan and place the turkey on top of the veggies. This broth will keep your turkey moist during roasting. Place the turkey into the preheated oven.

Step 5: Basting for Perfection

Roast the turkey for one hour at 425°F (220°C). You’ll want to check on it periodically, basting the turkey with pan juices every 30 minutes. This action will help develop the skin to a perfect golden hue.

After the first hour, lower the oven temperature to 350°F (175°C) and continue roasting. Allow approximately 13-15 minutes of cooking time per pound of turkey. The internal temperature should reach 165°F (74°C) in the thickest part of the thigh.

Step 6: Resting Time

When done, carefully remove the turkey from the oven and let it rest. Give it a full 30 minutes before carving. This resting period allows the juices to redistribute throughout the meat, resulting in a tender, juicy turkey.

Step 7: Making the Sage Gravy

While your turkey is resting, it’s time to prepare the gravy. In a saucepan, melt 3 tablespoons of butter over medium heat. Add the turkey neck and cook until browned. Sprinkle in 3 tablespoons of flour and stir to form a roux. Gradually whisk in the dry wine and the remaining sage-infused stock. Allow it to simmer and reduce, stirring occasionally. Season with salt, pepper, and apple cider vinegar, and add the finely minced sage right at the end.

Notes

Here are some important tips to ensure your turkey turns out beautifully:

Quality Ingredients Matter: Use a high-quality, fresh turkey. Your taste buds will thank you.

Temperature Control: Use a meat thermometer. It is the most reliable way to ensure your bird is cooked thoroughly yet remains moist.
Brining: If you have time, consider brining your turkey a day before. It can enhance moisture and flavor.
Resting is Key: Never skip the resting stage after cooking. It’s a crucial step that transforms your turkey!

Herb Variations: Feel free to swap the herbs for those you love. Thyme can replace rosemary, for instance, without compromising flavor.

Storage Tips

After enjoying your delicious turkey, proper storage becomes essential. Here’s how to keep leftovers at their best:

Refrigeration: Allow the turkey to cool to room temperature. Wrap it in plastic wrap or aluminum foil or store it in an airtight container. Place in the refrigerator and consume within 3-4 days.

Freezing: For longer storage, consider freezing portions. Cut the turkey into slices, which makes reheating easier. Place slices in airtight containers or freezer bags and consume within 2-3 months.
Reheating: When ready to eat, thaw overnight in the refrigerator. Reheat in the oven at 325°F (160°C) until warmed through. A bit of broth or water in the pan keeps it moist.

Nutrition Information

bobby flay turkey recipe nutrition facts

Serving Suggestions

When it comes to serving Bobby Flay’s turkey, the possibilities are endless. Here are some ideas to enhance your meal:

Cranberry Relish: A fresh cranberry relish adds a sweet-tart punch that complements the turkey beautifully.
Garlic Mashed Potatoes: Creamy with a hint of garlic, these are a traditional favorite.

Green Bean Casserole: This classic side brings back childhood memories and rounds out your feast.
Stuffing: Whether savory or sweet, stuffing is a must-have for turkey dinners. Make sure it’s full of aromatics and texture.

What Other Substitutes Can I Use in Bobby Flay Turkey?

If you find yourself missing some ingredients or want alternatives, here are some substitutes you can consider:

– Turkey: You can use a chicken instead—size down the roasting time and keep an eye on the temperature.

– Butter: If you want a healthier option, substitute with olive oil for the herb mixture. It enhances flavor and is lighter.

– Homemade Stock: Use store-bought broth if you don’t have homemade stock. Just check for low sodium varieties.

– Herbs: Dried herbs can stand in for fresh if you’re in a pinch. Use 1/3 of the amount, as dried herbs are more concentrated.

– White Wine: If you prefer, use chicken broth instead. It will work well for the gravy without the alcohol.

Print Recipe Pin Recipe Rate Recipe

Prep Time: 1

Cook Time: 3

Inactive:: 1 35

Total Time: 5 35

Course: Main dish

Cuisine: American

Keyword: Bobby Flay Turkey Recipe

Servings: Servings

Calories: 565kcal

Author: Rebecca Novak

Equipment

Large roasting pan

Medium bowl

Ingredients

Turkey:

1 17-pound whole fresh turkey, thoroughly rinsed and gently dried
3 large carrots chopped into 1-inch pieces

3 large celery stalks chopped into 1-inch pieces
2 large onions cut into quarters
1 1/4 sticks unsalted butter softened slightly

2 tablespoons finely minced fresh sage
2 tablespoons finely minced fresh rosemary
2 tablespoons finely minced fresh thyme leaves

3 tablespoons finely chopped fresh flat-leaf parsley
Salt and freshly cracked black pepper
8 cups homemade chicken stock divided, with additional stock as needed for gravy

1 teaspoon lemon zest

Sage Gravy:

Turkey neck
1/4 cup fresh sage leaves

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup dry white wine

4 cups sage-infused stock
Salt and freshly cracked black pepper
1 tablespoon finely minced fresh sage

1 tablespoon apple cider vinegar