Save this method for Thanksgiving week.
Key Points
- Bobby Flay’s Tuscan-inspired turkey uses a garlic-rosemary butter rub for juicy, flavorful meat.
- Roast the turkey at 350°F, basting with stock every 30 minutes, for a golden, magazine-worthy finish.
- Use pan juices to make a rich gravy and serve with charred lemon for a vibrant, festive presentation.
Although many would say that sides are the stars of the Thanksgiving dinner spread, the centerpiece will always be the turkey. Carving into the golden bird is a peak holiday experience, and it’s extra-special when it’s juicy and seasoned to perfection.
For a delicious turkey this year, consider Bobby Flay’s recipe for Roast Turkey with Charred Lemon & Rosemary. Available in the newest People Entertaining issuethe main dish features Tuscan-inspired flavors, which the chef notes change slightly each year for a themed experience.
“I like a theme for Thanksgiving,” Flay tells People. “It’s still going to look like Thanksgiving, but it’s going to have the flavors of that theme.”
For the rub, Flay mixes mashed garlic with softened butter, rosemary and pepper. An even coat of the rub on the turkey will help brown the skin of the bird while keeping the inner layer moist. In this recipe, he seasons the cavity with salt and pepper before adding in carrots, celery and onions to help flavor the turkey from within.
Instead of making your own stock (and adding extra steps to the meal), Flay calls for store-bought chicken stock to add to the bottom of a large roasting pan with vegetables before placing your turkey on top. Tie the bird’s legs together with twine for an even roast, then roast the turkey in the oven at 350°F until golden brown, which should take less than three hours.
You’ll know the bird is ready when the thickest part of the bird reaches an internal temperature of 160°F before removing it from the oven. Flay bastes with the stock every 30 minutes for a juicy and flavorful turkey, and you may want to increase the oven temperature up to 450°F during the last few minutes of roasting to give your turkey an extra glow.
The result? A deliciously browned turkey that will look straight out of a magazine—because it is! You can serve the turkey alongside pan-charred lemon for a vibrant finishing touch. And don’t waste those tasty juices at the bottom of the roasting pan. Instead, strain and keep them warm before gradually whisking into a butter-and-flour roux for a gorgeous homemade gravy.
Alongside this chef-approved turkey recipe, try out one of our brand-new, highly-rated side dishes to bring something extra special to your holiday dinner lineup: