Turkey by Bobby Flay

Turkey by Bobby Flay

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  • Prep Time


  • Total Time


  • Servings



  • 1

    whole fresh turkey (17 lbs) rinsed and patted dry

  • 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 grated 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 chicken broth


1. Remove turkey from the refrigerator 1 hour before roasting 2. Mix butter, sage, rosemary, thyme and parsley in food processor until smooth, season with salt and pepper 3. Preheat oven to 450F. Season the cavity of the turkey with salt and pepper and fill the turkey 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 broth 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 45 minutes or until lightly brown. Reduce heat to 350F and continue to roast, basting with warm chicken stock every 15 minutes, about 1 1/4 hours longer (thigh temperature should be 160F). Remove turkey from the oven, transfer to a baking sheet, and tent loosely with foil. Let stand for 20 minutes before slicing.


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