Magazine article Newsweek

Thanksgiving: Gobble!

Magazine article Newsweek

Thanksgiving: Gobble!

Article excerpt

Byline: Bret Begun

Don't worry: you are not the only one who needs help roasting a turkey. Tip Sheet's Bret Begun got one chef's take on how to do a topnotch bird. Whom you invite is up to you.

Bobby Flay's Roasted Turkey...

1 fresh turkey, about 16 pounds

20 fresh sage leaves

1 cup unsalted butter, melted

Salt and freshly ground pepper

Preheat oven to 450 degrees. Discard neck and gizzard. Rinse bird with cold water; pat dry. Loosen skin from breasts and drumsticks; slip sage leaves underneath. Rub turkey with 1/4 cup melted butter. Sprinkle skin and cavity with salt and pepper. Truss turkey and place on rack in large roasting pan. Roast about 45 minutes, until brown, basting with remaining butter every 10 minutes. Reduce temperature to 350 degrees and continue roasting for about 11/4 hours more, or until an instant-read thermometer inserted in thigh reads 180 degrees. If legs or breasts brown too quickly, cover with foil. …

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