Mohamed Shili This delicious roast turkey recipe from Bobby Flay is an easy, flavorful way to impress at any gathering. Perfectly roasted with a creamy butter blend and zesty orange peel, this tender turkey is simple to prepare using everyday ingredients. With a crispy, herb-infused skin, it’s a mouthwatering centerpiece for a cozy, festive meal.
Recipe Ingredients :
- 1 whole turkey (I used a 20-pounder), brined if desired
- 1/2 c. (1 stick) butter, softened
- 1 whole orange
- 2 whole fresh rosemary sprigs, leaves stripped and minced
- 1 tsp. salt
- 1 tsp. black pepper
How To Make Roast Turkey?
- Prepare the turkey: If you brined your turkey, rinse it under cold water to remove excess salt. Fill the sink with fresh, cold water and allow the turkey to soak for 15-20 minutes. Pat the turkey dry with paper towels, then place it breast-side up on a roasting rack in a large roasting pan. Cross the legs and tie them with kitchen twine.
- Cover and begin roasting: Cover the entire pan with heavy-duty aluminum foil, tucking it securely under the pan. Roast for 10 minutes per pound (22 minutes per kg) – for a 20-pound (9 kg) turkey, this stage should take about 3 1/2 hours.
- Prepare the butter mixture: Using a vegetable peeler, remove thick strips of orange peel and slice them thinly. Combine the orange peel, softened butter, minced rosemary, salt, and black pepper in a small bowl.
- Remove foil and add butter: After the initial roasting, take the turkey out of the oven and remove the foil (the turkey will still look pale). Spread the butter mixture generously over the entire turkey, getting into all crevices.
- Insert thermometer and continue roasting: Insert a meat thermometer into the thickest part of the thigh. Increase the oven temperature to 350°F (180°C). Return the turkey to the oven, basting every 30 minutes.
- Check temperature and finish: Roast until the thermometer reads 165°F to 168°F (74°C-76°C). Remove the turkey from the oven, cover it loosely with clean foil, and let it rest until ready to carve.
Recipe Tips :
- Brine for Extra Flavor: If you have time, brine the turkey beforehand to add moisture and depth to the flavor. Just remember to rinse it well to avoid over-salting.
- Dry Thoroughly: Pat the turkey completely dry before roasting. This helps the skin get crispy and golden brown for that perfect roasted look and texture.
- Butter Under the Skin: Gently slide some of the butter mixture under the skin as well. This keeps the meat extra juicy and flavorful as it cooks.
- Use a Meat Thermometer: Insert a thermometer into the thickest part of the thigh to check for doneness. This ensures your turkey is cooked through without drying out.
- Let It Rest: After roasting, let the turkey rest, covered loosely with foil, for at least 20 minutes. This helps the juices settle, making it easier to carve and extra moist.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover roast turkey cool to room temperature. Then, store it in an airtight container or wrap it tightly with foil or plastic wrap. Keep in the fridge for up to 3-4 days.
- Freeze: Allow the roast turkey to cool completely before transferring it to freezer-safe bags or containers. Freeze for up to 3 months. To thaw, place in the refrigerator overnight.
- Reheat: Place turkey slices on a microwave-safe plate, cover with a damp paper towel, and microwave in 30-second intervals until hot, checking regularly to avoid drying it out.
Nutrition Facts :
- Serving Size: 3 ounces (85 grams)
- Calories: 161
- Total Fat: 6.3g
- Saturated Fat: 1.8g
- Cholesterol: 92.6mg
- Sodium: 87.6mg
- Potassium: 203.2mg
- Total Carbohydrate: 0.05g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 24.3g
Check out More Recipes:
Bobby Flay Roast Turkey
Description
This delicious roast turkey recipe from Bobby Flay is an easy, flavorful way to impress at any gathering. Perfectly roasted with a creamy butter blend and zesty orange peel, this tender turkey is simple to prepare using everyday ingredients. With a crispy, herb-infused skin, it’s a mouthwatering centerpiece for a cozy, festive meal.
Ingredients
Instructions
- Prepare the turkey: If you brined your turkey, rinse it under cold water to remove excess salt. Fill the sink with fresh, cold water and allow the turkey to soak for 15-20 minutes. Pat the turkey dry with paper towels, then place it breast-side up on a roasting rack in a large roasting pan. Cross the legs and tie them with kitchen twine.
- Cover and begin roasting: Cover the entire pan with heavy-duty aluminum foil, tucking it securely under the pan. Roast for 10 minutes per pound (22 minutes per kg) – for a 20-pound (9 kg) turkey, this stage should take about 3 1/2 hours.
- Prepare the butter mixture: Using a vegetable peeler, remove thick strips of orange peel and slice them thinly. Combine the orange peel, softened butter, minced rosemary, salt, and black pepper in a small bowl.
- Remove foil and add butter: After the initial roasting, take the turkey out of the oven and remove the foil (the turkey will still look pale). Spread the butter mixture generously over the entire turkey, getting into all crevices.
- Insert thermometer and continue roasting: Insert a meat thermometer into the thickest part of the thigh. Increase the oven temperature to 350°F (180°C). Return the turkey to the oven, basting every 30 minutes.
- Check temperature and finish: Roast until the thermometer reads 165°F to 168°F (74°C-76°C). Remove the turkey from the oven, cover it loosely with clean foil, and let it rest until ready to carve.
Notes
- Brine for Extra Flavor: If you have time, brine the turkey beforehand to add moisture and depth to the flavor. Just remember to rinse it well to avoid over-salting.
- Dry Thoroughly: Pat the turkey completely dry before roasting. This helps the skin get crispy and golden brown for that perfect roasted look and texture.
- Butter Under the Skin: Gently slide some of the butter mixture under the skin as well. This keeps the meat extra juicy and flavorful as it cooks.
- Use a Meat Thermometer: Insert a thermometer into the thickest part of the thigh to check for doneness. This ensures your turkey is cooked through without drying out.
- Let It Rest: After roasting, let the turkey rest, covered loosely with foil, for at least 20 minutes. This helps the juices settle, making it easier to carve and extra moist.
Bobby Flay Roast Turkey