Are you ready to impress your family and friends with a show-stopping turkey that’s bursting with flavor? Bobby Flay's mouthwatering turkey recipe is your ticket to a festive feast that will have everyone raving! With its perfectly crispy skin and juicy, tender meat, this dish is the centerpiece you've been dreaming of for your holiday gatherings or special occasions. Get ready to elevate your cooking game and make memories around the dinner table with this easy-to-follow recipe that guarantees delicious results every time!
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 whole turkey (12-14 pounds)
- 1/2 cup olive oil
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Fresh herbs (rosemary, thyme)
Instructions
- Remove the turkey from the refrigerator 1 hour before cooking to allow it to come to room temperature. This helps ensure even cooking.
- Preheat the oven to 425°F (218°C). Position the oven rack in the lowest position to accommodate the large turkey.
- Remove giblets and neck from the turkey cavity. Pat the turkey completely dry inside and out using paper towels to ensure crispy skin.
- In a small bowl, mix olive oil, salt, black pepper, garlic powder, and onion powder to create a seasoning blend.
- Gently separate the skin from the turkey breast using your hands, being careful not to tear the skin.
- Rub the seasoning mixture generously under the skin and all over the exterior of the turkey, ensuring even coverage.
- Stuff the cavity with fresh rosemary and thyme sprigs to infuse additional flavor during roasting.
- Place the turkey breast-side up on a roasting rack inside a large roasting pan. Tuck the wing tips under the body to prevent burning.
- Roast the turkey at 425°F for 30 minutes to create a crispy, golden exterior.
- Reduce oven temperature to 350°F (175°C) and continue roasting. Cook approximately 15 minutes per pound, or until internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Baste the turkey every 30 minutes with pan juices to maintain moisture and enhance flavor.
- Once done, remove turkey from oven and tent loosely with aluminum foil. Let rest for 20-30 minutes before carving to allow juices to redistribute.
- Carve the turkey and serve hot, garnishing with additional fresh herbs if desired.
Tips
- Room Temperature is Key: Always take your turkey out of the refrigerator an hour before cooking. This helps it cook evenly and ensures a juicy result.
- Season Generously: Don’t skimp on the seasoning! Make sure to rub the spice mixture both under the skin and on the exterior to maximize flavor.
- Use Fresh Herbs: Stuffing the turkey cavity with fresh rosemary and thyme not only adds incredible flavor but also makes your turkey look beautiful when served.
- Baste for Moisture: Basting your turkey every 30 minutes with pan juices will keep it moist and enhance the flavor. It’s a small step that makes a big difference!
- Rest Before Carving: After roasting, let your turkey rest for 20-30 minutes before carving. This allows the juices to redistribute, ensuring every slice is juicy and flavorful.
- Don’t Forget the Temperature: Use a meat thermometer to check that the thickest part of the thigh reaches 165°F (74°C). This ensures your turkey is cooked perfectly and safe to eat.
- Presentation Matters: Garnish your carved turkey with extra fresh herbs for a beautiful presentation that will wow your guests!
Nutrition Facts
Calories: 503kcal
Carbohydrates: 4g
Protein: 38g
Fat: 28g
Saturated Fat: 4g
Cholesterol: 150mg
