• 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.