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Wednesday, November 24, 2010

Bobby Flay's Thanksgiving Turkey Recipes; Happy Holidays!

Turkey by Bobby Flay

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.

1 whole fresh turkey (17 lbs.), rinsed and patted dry
1 1/4 sticks unsalted butter, slightly softened
2 Tbsp each finely chopped fresh sage, fresh rosemary, fresh thyme leaves, and fresh flat-leaf parsley
Salt and freshly ground black pepper
3 large carrots, cut into 1-inch pieces
3 large celery stalks, cut into 1-inch pieces
2 large onions, quartered
8 cups warm homemade chicken stock

1. Remove turkey from the refrigerator 1 hour before roasting.
2. Mix butter, sage, rosemary, thyme, and parsley in a food processor until smooth; season with salt and pepper.
3. 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.
4. Put 4 cups of the chicken stock in a medium-size saucepan and keep warm over low heat.
5. 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 1 1/4 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.

Per 4-oz. serving: 240 calories, no carbs, 32g protein, 95mg cholesterol, and 11g fat.

Bobby’s Turkey Tips

Fresh vs. Frozen
Both are good, but frozen turkeys have to be defrosted, which can take several days and occupy valuable room in your refrigerator.

Fresh Herbs vs. Dried
Dried herbs can be substituted for fresh herbs at a ratio of 1 to 3. But fresh herbs have purer flavors that stand out on Thanksgiving Day.

It’s imperative to let the turkey rest before slicing so the juices recirculate. Wait at least 20 minutes for a small bird, 40 minutes for a larger one.

Black Pepper-Pomegranate Molasses Glazed Turkey

Turkey Glaze:

* 1 1/2 cups pomegranate molasses
* 3/4 cup prepared horseradish, drained
* 3 tablespoons Dijon mustard
* 1/2 teaspoon kosher salt
* 1 1/2 teaspoons coarsely ground black pepper


* 1 (about 15 pounds) fresh turkey
* 1 stick (1/2 cup) unsalted butter, softened
* Salt and freshly ground black pepper
* 4 cups homemade chicken stock or low-sodium canned broth


Preheat oven to 450 degrees F.

Whisk together pomegranate molasses, horseradish, mustard, salt, and coarsely ground black pepper. Set aside and let sit at room temperature for at least 30 minutes before using to allow the flavors to meld.

Remove the neck, heart and gizzard from inside of the turkey. Rinse the bird inside and out with cold water and pat dry. Rub the entire surface of the bird with the butter and season well (including the cavity) with salt and pepper. Truss the turkey and place breast-up on a rack in a large roasting pan. Roast for about 45 minutes, until slightly golden brown. Reduce the heat to 350 degrees F and continue roasting, basting with some of the chicken stock every 15 minutes, for about 1 hour, 15 minutes longer. (An instant-read thermometer inserted in the thigh should register 160 degrees F.)

During the last 15 minutes of roasting, stop basting with the chicken stock and brush the entire turkey with 1 cup of the pomegranate glaze. Remove the turkey from the oven, brush with the remaining glaze, loosely tent and let rest 15 minutes before slicing.

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