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NY Turkey Recipe

Roasted Turkey Rubbed with Roasted Jalapeno, Fresh Sage & Orange Butter
Serves: 6 

2 cups fresh orange juice
2 sticks unsalted butter, at room temperature
Zest of 1 orange, finely grated
3 jalapenos, roasted, peeled, seeded
¼ cup fresh sage leaves
Salt and freshly ground black pepper
1 fresh turkey (16 pounds)

1. Put orange juice in a small nonreactive saucepan and bring to a boil over high heat. Cook until reduced about ¼ cup. Let cool to room temperature. 
2. Put the butter, cool orange syrup, zest, jalapeno and sage in a food processor and process until smooth, season with salt and pepper. Scrape into a bowl. Can be made 1 day in advance and stored, covered in the refrigerator. Bring to room temperature before using. 
3. Preheat oven to 450 degrees F. Remove neck and gizzard from the turkey and discard. Rinse the bird thoroughly with cold water and pat dry. Rub the entire surface with 1/2 of the butter. Season the skin and the cavity liberally with salt and pepper. Truss the turkey and place on rack in a large roasting pan. 
2. Roast the turkey for 30 minutes, then turn the temperature down to 375 degrees and continue roasting for 1 1/2 hours or until the internal temperature reaches 165 degrees F, brushing with the remaining butter every 15 minutes. Remove the turkey from the oven and let rest for 20 minutes before carving. 

Wild Rice & Goat Cheese Dressing
Serves: 6

¾ cup wild rice
Kosher salt
5 tablespoons unsalted butter, plus extra for greasing the dish
¾ pound Spanish-style chorizo, diced (order from Dartagnan) (it’s not raw or totally cured and cooked…it’s kind of in between)
1 ¼ cups diced Spanish onion
½ cup diced carrots
½ cup diced celery
3 cloves garlic, finely chopped
2 tablespoons chopped fresh thyme
6 cups day-old country-style bread, cut into 1/2-inch cubes
3-5 cups homemade chicken stock
1 large egg, lightly beaten
6 ounces goat cheese, cut into small pieces
½ cup chopped fresh flat leaf parsley
Freshly ground black pepper

1. Combine the rice, 4 cups water and 1 tablespoon of salt in a large saucepan, cover and bring to a boil over high heat and cook until the grains open all the way, about 1 ¼-1 ½ hours. The rice should be very cooked (not even the slightest chewy). Drain well, place in a large bowl and set aside.
2. Preheat the oven to 375 degrees F. Butter a 13x9x2 –inch baking dish. 
3. Heat 1 tablespoon of the butter in a medium sauté pan over high heat. Add the chorizo and cook until golden brown. Remove the sausage with a slotted spoon to a plate lined with paper towels. 
4. Melt the remaining butter in a large sauté pan over medium-high heat. Add the onions, carrots and celery and cook until soft, 4 to 5 minutes. Add the garlic and thyme and cook for 1 minute. 
5. Add the onion mixture, bread, parsley, 3 cups of the chicken stock and the egg to the rice and mix well to combine. The mixture should be very wet; add more stock, if needed. Fold in the goat cheese and season with salt and pepper to taste. 
5. Transfer the mixture to the prepared baking dish and bake, uncovered, until heated through and golden brown, about 30 minutes. Remove the dressing from the oven and let rest 10 minutes before serving. 

Red Chile-Cranberry Gravy
2 ancho chile pods, stems removed
1 New Mexico chile pod, stems removed
2 tablespoons unsalted butter
1 tablespoon canola oil
2 large shallots, finely diced
3 cloves garlic, finely chopped
1 cup dry white wine
½ cup Port
4 cups enriched homemade chicken stock
3 tablespoons light brown sugar
1 cup cranberries
½ cup fresh blackberries, gently crushed
¼ cup coarsely chopped fresh flat leaf parsley
2 tablespoons finely chopped fresh sage

1. Place the chiles in a bowl and cover with boiling water. Let chiles sit until softened, at least 30 minutes. Place the chiles in a blender with ¼ cup of the soaking liquid and blend until smooth. 
2. Heat the butter and oil in a medium saucepan over high heat. Add the shallots and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the wine and port and cook until completely reduced. Add the stock, chile puree and brown sugar, bring to a boil and cook, stirring occasionally, until reduced by half. Add the cranberries and cook until the sauce is reduced to a sauce consistency and the cranberries have popped and are soft. Remove from the heat, and add the blackberries, parsley, sage, and salt and pepper to taste. Keep warm. 

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