When the bird takes center stage, you want it just right. Renowned chef, restaurant owner, and TV star Bobby Flay has a foolproof technique that requires no fancy tools. You can get the best flavor with traditional seasonings: salt, pepper, and fresh herbs.
Turkey by Bobby Flay
- 1 whole fresh turkey (17 lb ) , rinsed and patted dry1¼ sticks unsalted butter, slightly softened2 Tbsp each finely chopped fresh sage, fresh rosemary, fresh thyme leaves, and fresh flat-leaf parsleySalt and freshly ground black pepper3 large carrots, cut into 1-inch pieces3 large celery stalks, cut into 1-inch pieces 2 large onions, quartered8 cup warm homemade chicken stock
Remove turkey from the refrigerator 1 hour before roasting.
Mix butter, sage, rosemary, thyme, and parsley in a food processor until smooth; season with salt and pepper.
Preheat oven to 450ºF. Season the cavity of the turkey with salt and pepper and fill with half the carrots, celery, and onions. Rub entire turkey with herb butter and season liberally with salt and pepper.
Put 4 cups of the chicken stock in a medium-size saucepan and keep warm over low heat.
Place remaining vegetables and stock on the bottom of a large roasting pan. Place turkey on top of the vegetables, put in the oven, and roast for 45 minutes or until lightly golden brown. Reduce heat to 350ºF and continue to roast, basting with warm chicken stock every 15 minutes, about 1¼ hours longer. (An instant-read thermometer inserted in the thigh should register 160ºF.) Remove turkey from the oven, transfer to a baking sheet, and tent loosely with foil. Let rest 20 minutes before slicing.
Makes 8. Per 4-oz. serving: 240 calories, no carbs, 32g protein, 95mg cholesterol, and 11g fat. Next up: Try this mouthwatering Stuffing by Tyler Florence.