Mohamed Shili This delicious Herb Roasted and Braised Turkey by Bobby Flay is a perfect combination of crispy, golden skin and tender, juicy meat. It’s a simple yet flavorful dish that’s perfect for a family meal or holiday celebration. With fresh herbs and savory gravy, it’s a satisfying and impressive main course.
Ingredients Needed:
Turkey:
- One 17-pound whole fresh turkey was rinsed well and patted dry
- 1 1/4 sticks unsalted butter, slightly softened
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 tablespoons finely chopped fresh rosemary
- 2 tablespoons finely chopped fresh sage
- 2 tablespoons finely chopped fresh thyme leaves
- Salt and freshly ground black pepper
- 3 large carrots, cut into 1-inch pieces
- 3 large stalks celery, cut into 1-inch pieces
- 2 large onions, quartered
- 12 cups homemade chicken stock
Gravy:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 head roasted garlic, cloves removed and peeled
- Splash of white wine, optional
- Mixed chopped fresh herbs, such as parsley, rosemary, sage and thyme. optional
- Salt and freshly ground black pepper
How To Make Herb Roasted and Braised Turkey?
- Prepare the Turkey: Take the turkey out 1 hour before cooking. Blend butter, parsley, rosemary, sage, and thyme until smooth. Season with salt and pepper.
- Preheat the Oven: Set the oven to 232°C.
- Season the Turkey: Salt and pepper the turkey’s cavity. Fill with half of the carrots, celery, and onions. Rub the turkey with the herb butter and season with salt and pepper.
- Roast Turkey: Put the remaining vegetables in a roasting pan. Place the turkey on top and roast for 45 minutes. Lower the oven to 175°C and roast for 2 to 2 hours 15 minutes, basting every 15 minutes with warm chicken stock. The turkey should reach 71°C in the thigh.
- Rest the Turkey: Take the turkey out of the oven, cover it with foil, and let it rest for 30 minutes. Remove the legs for braising.
- Braise the Legs: Strain the turkey drippings and add stock to make 960 ml. Bring to a simmer, place the turkey legs in the liquid, cover with foil, and braise for 1 hour at 175°C.
- Make the Gravy: Melt butter in a pan, add garlic, and cook for 1 minute. Stir in flour and cook until golden. Add the turkey drippings, bring to a boil, and whisk until thick. Add wine if desired, then fresh herbs, and season with salt and pepper.
- Serve: Serve the turkey with the gravy immediately.
Recipe Tips:
- Rest the turkey: Let the turkey rest for 30 minutes after roasting to keep the meat juicy.
- Baste often: Baste the turkey every 15 minutes with warm chicken stock to keep it moist.
- Check for doneness: Use a thermometer to check the turkey’s internal temperature. The thigh should reach 71°C.
- Roast on vegetables: Roast the turkey on a bed of vegetables to enhance flavor and create a base for the gravy.
- Braised legs for tenderness: Braise the turkey legs in the drippings to make them extra tender and flavorful.
How To Store & Reheat Leftovers?
- Refrigerate: Let the turkey cool to room temperature before putting it in the fridge. Store in an airtight container for up to 3 days.
- Freeze: Cool the turkey completely, then wrap it tightly and freeze for up to 3 months.
- Reheat: Heat the turkey in a pan over low heat with some chicken stock for 5-10 minutes, stirring occasionally.
Nutrition Facts:
- Calories: 350 kcal
- Total Fat: 20g
- Saturated Fat: 7g
- Cholesterol: 100mg
- Sodium: 600mg
- Potassium: 500mg
- Total Carbohydrate: 2g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 40g
Try More Bobby Flay Recipes:
- Thanksgiving Pioneer-Style Herb Roasted Turkey
- Cajun Brined Turkey-Two Ways
- Roasted Vegetable Meatloaf with Balsamic Glaze
- Fried Turkey Breast
Herb Roasted and Braised Turkey
Description
This delicious Herb Roasted and Braised Turkey by Bobby Flay is a perfect combination of crispy, golden skin and tender, juicy meat. It’s a simple yet flavorful dish that’s perfect for a family meal or holiday celebration. With fresh herbs and savory gravy, it’s a satisfying and impressive main course.
Ingredients
Turkey:
Gravy:
Instructions
- Prepare the Turkey: Take the turkey out 1 hour before cooking. Blend butter, parsley, rosemary, sage, and thyme until smooth. Season with salt and pepper.
- Preheat the Oven: Set the oven to 232°C.
- Season the Turkey: Salt and pepper the turkey’s cavity. Fill with half of the carrots, celery, and onions. Rub the turkey with the herb butter and season with salt and pepper.
- Roast Turkey: Put the remaining vegetables in a roasting pan. Place the turkey on top and roast for 45 minutes. Lower the oven to 175°C and roast for 2 to 2 hours 15 minutes, basting every 15 minutes with warm chicken stock. The turkey should reach 71°C in the thigh.
- Rest the Turkey: Take the turkey out of the oven, cover it with foil, and let it rest for 30 minutes. Remove the legs for braising.
- Braise the Legs: Strain the turkey drippings and add stock to make 960 ml. Bring to a simmer, place the turkey legs in the liquid, cover with foil, and braise for 1 hour at 175°C.
- Make the Gravy: Melt butter in a pan, add garlic, and cook for 1 minute. Stir in flour and cook until golden. Add the turkey drippings, bring to a boil, and whisk until thick. Add wine if desired, then fresh herbs, and season with salt and pepper.
- Serve: Serve the turkey with the gravy immediately.
Notes
- Rest the turkey: Let the turkey rest for 30 minutes after roasting to keep the meat juicy.
- Baste often: Baste the turkey every 15 minutes with warm chicken stock to keep it moist.
- Check for doneness: Use a thermometer to check the turkey’s internal temperature. The thigh should reach 71°C.
- Roast on vegetables: Roast the turkey on a bed of vegetables to enhance flavor and create a base for the gravy.
- Braised legs for tenderness: Braise the turkey legs in the drippings to make them extra tender and flavorful.
Herb Roasted and Braised Turkey