Bobby's Roasted Turkey Recipe

Bobby gives a Southwestern flair to the traditional Thanksgiving turkey.

Bobby Flay: All right. Today we’re going to do a little Thanksgiving. Thanksgiving is really my favorite day of the year, period. We’re going to make an orange and jalapeno glaze for a turkey. We’re going to start by taking orange juice and just reducing it down to syrup. We’re going to take some jalapeno and we’re going to actually sort of pan roast the jalapenos and we’re going to get sort of a little bit of a roasted smoky flavor on the chili. Then, we’re going to take some orange zest and then some fresh sage, a very Thanksgiving herb. We’re going to take our chilies, salt and pepper and some butter. Okay. So that’s basically it. Now you’re done. And you can actually do this two, or three or four days ahead of time. You have it all the way. Prioritizing on Thanksgiving is the key to life. Make sure that things you can do days ahead of time, you do them. Cranberry sauce, don’t wait until Thanksgiving. There’s no reason to and it’s probably going to be better two or three days later. You know, as it sits. We’re going to take our butter and we’re just going to rub the butter all over the turkey like really liberally. All right and then we’re going to take some salt and pepper and what I like to do is I take some more of this butter and I put it in the bottom of the pan then it’s going to melt and then I take your favorite new ingredient at Thanksgiving, chicken stock and I put it in the bottom of the pan. Why am I doing this? Moisture, exactly. So, what I’m going to do now is I’m going to do this really fancy trick. I’m just putting it in the oven at 375 degrees and I’m going to forget about it for about half an hour. Let’s put it in the oven. Whoa. Sometimes the turkey doesn’t fit in the oven, okay? Sometimes it’s in the refrigerator, sometimes at the oven. So let get this stuff at the oven. I’m going to show you really quickly how I like to carve the turkey. I don’t carve it like Uncle Harry does you know with that thin slices. I like my turkey to have nice, thick slices. So what I do is I just take the breast and I put it right back on the platter like this. So now we’re going to take our stuffing and see. So we’re going to put a little stuffing right next to it. Happy Thanksgiving everybody! I’m Bobby Flay. Have a great day.