Sandra This Bobby Flay Roast Turkey Recipe is a juicy and tender recipe, which is made with orange and fresh rosemary. It’s the perfect holiday centerpiece, ready in about 7 hours (including prep and resting).
Bobby Flay Roast Turkey 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: (Note: The recipe assumes an initial oven temp of 325°F). Cover the entire pan with heavy-duty aluminum foil, tucking it securely under the pan. Roast at 325°F (165°C) 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 (zest) 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).
- Baste and finish: Return the turkey to the oven, basting every 30 minutes. Roast until the thermometer reads 165°F to 168°F (74°C-76°C).
- Rest and serve: Remove the turkey from the oven, cover it loosely with clean foil, and let it rest for at least 15-20 minutes before carving. Enjoy!
Recipe Tips
- Why do I soak the turkey after brining? The recipe calls for rinsing and soaking a brined turkey to remove any excess, unabsorbed salt from the skin. This prevents the final turkey from being overly salty.
- How do I get a crispy, golden-brown skin? The second stage of cooking (Step 6) is the key. Removing the foil, increasing the heat to 350°F, and basting with that delicious orange-rosemary butter is what will brown and crisp the skin.
- Why do I have to rest the turkey? This is the most important step! Resting the turkey for at least 15-20 minutes allows the juices, which were pushed to the center by the heat, to redistribute throughout the meat. If you cut it too soon, all the juices will run out, and the meat will be dry.
- Is 168°F the right temperature? This recipe aims for a final temperature of 165°F-168°F, which is the USDA-recommended safe temperature. For the juiciest possible breast meat, many chefs pull the turkey when the breast reads 155°F and the thigh reads 165°F, as the temperature will continue to rise as it rests.
What To Serve With Roast Turkey
This is the ultimate holiday centerpiece. It pairs perfectly with all the classics:
- Creamy Mashed Potatoes and Gravy
- Sausage and Herb Stuffing
- Green Bean Casserole
- Roasted Brussels Sprouts
- Homemade Cranberry Sauce
- Soft Dinner Rolls
How To Store Roast Turkey
- Refrigerate: Carve the leftover turkey meat from the bones. Store it in an airtight container in the refrigerator for up to 4 days. For extra moisture, you can pour a little leftover gravy or chicken broth over the sliced meat.
- Freeze: Store the cooked, carved turkey in freezer-safe bags or containers for up to 3 months.
Roast Turkey Nutrition Facts
(Per 6-oz serving of mixed white and dark meat)
- Calories: ~340 kcal
- Total Fat: 18g
- Saturated Fat: 7g
- Cholesterol: 135mg
- Sodium: 280mg
- Total Carbohydrate: 1g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 42g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No, the recipe says “brined if desired.” Brining adds moisture and flavor, but it’s an optional step. If you are not using a brined turkey, make sure to season it very generously with salt and pepper in Step 1.
This recipe is for a 20-pound bird. For a smaller 12-14 pound turkey, follow the same method, but adjust the initial cooking time (Step 2) to 10 minutes per pound (so, 120-140 minutes). The second, uncovered roasting (Step 6) will also be shorter. Always rely on a meat thermometer, not the clock.
After it has rested, remove the legs and thighs first. Separate the drumstick from the thigh. Then, locate the breastbone and carve down each side, removing the breast meat in two large pieces. Slice the breast meat against the grain.
Try More Recipes:
- Bobby Flay Standing Rib Roast Recipe
- Bobby Flay Rib Eye Roast Recipe
- Bobby Flay Roasted Leg of Lamb Recipe
Bobby Flay Roast Turkey Recipe
Description
A juicy, tender, and flavorful holiday turkey roasted in two stages: first, low and slow under foil, then uncovered with a rich orange-rosemary butter.
Ingredients
Instructions
- Preheat oven to 325°F (165°C).
- If brined, rinse and soak turkey for 15-20 min. Pat completely dry.
- Place turkey on a rack in a roasting pan. Tie the legs with kitchen twine.
- Cover the entire pan tightly with foil. Roast for 10 minutes per pound (approx. 3.5 hours for a 20-lb turkey).
- Make the butter: Combine softened butter, thinly sliced orange peel, minced rosemary, salt, and pepper.
- Remove turkey from oven. Remove foil. Spread the butter mixture all over the turkey.
- Increase oven temp to 350°F (180°C). Insert a meat thermometer into the thigh.
- Return to oven, uncovered. Baste every 30 minutes.
- Roast until the thermometer reads 165°F-168°F (74°C-76°C).
- Remove, tent with clean foil, and rest for 15-20 minutes before carving.
Notes
- Letting the turkey rest before carving is the most important step for a juicy result.
- This method creates a tender, moist bird, with the skin browning in the second half of cooking.
- Always use a meat thermometer to check for doneness.
