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Thanksgiving 2012


Turkey Breast with roasted lemons, rosemary and garlic, crust the skin in roasting pan on top of the stove, finish in the oven


Roasted Turkey Breast and Legs with Roasted Lemons, Rosemary and Garlic

Serves: 6 to 8


1 18 pound fresh turkey, legs/thigh portions removed and breasts removed and boned to yield 2 halves

½ cup chopped rosemary, plus whole sprigs for roasting

6 garlic cloves

1 ½ cups canola oil

Salt and freshly ground black pepper

5 fresh lemons, halved

2 quarts homemade chicken stock

1 large carrot, chopped

1 large stock celery, chopped

1 medium Spanish onion, chopped

Parsley sprigs

2 bay leaves


Roasting the Breast

1. Preheat the oven to 350 degrees F. Put the chicken stock in a large saucepan and bring to a simmer over low heat.

2. Combine 1 cup of oil, 3 cloves of garlic and the chopped rosemary in a blender with salt and pepper and blend until smooth.   Pour half of the oil over the breasts, cover and marinate for at least an hour and up to 24 hours.   Heat a medium roasting pan over medium-high heat.  Season the breasts with salt and pepper on both sides and sear, skin side down until golden brown and a crust has formed.  Turn over and roast until bottom is golden brown. 

3. Transfer breasts to a roasting pan, arrange cut lemons  around the turkey, drizzle with more of the oil and toss in some whole fresh rosemary sprigs. Roast, basting with some of the hot stock every 15 minutes until a meat thermometer inserted into the center of the breast registers 155 degrees F.  A breast weighting 2.5 to 3 pounds will take about 1 ½ hours; a 5-pound breast will take about 2.5 hours and an 8 to 12 pound breast will take about 3.5 hours.  Slice and squeeze roasted lemon juice over.


Braising the Turkey Legs

1. Preheat the oven to 350 degrees F.  Heat a few tablespoons of the rosemary garlic oil in a large high sided sauté pan with a lid over high heat.  Season the turkey legs with salt and pepper and cook until both sides until golden brown.  Remove to a plate.

2. Add the carrot, celery and onion to pan and cook until lightly golden brown and soft.  Return to the thighs to the pan, add enough of the hot stock (from above) to come half way up the sides of the legs, add the parsley sprigs and bay leaves, cover and braise for 40 minutes.  Remove the lid, turn the legs over and continue cooking with the lid, adding more stock if needed until meat is tender, another 40 to 50 minutes.  Remove from the oven and let rest 15 minutes before serving.




Charred Carrots with Feta , Oregano, Red Wine Vinaigrette with a Splash of Maple Syrup

Serves: 4 to 6


Red Wine-Oregano Vinaigrette

3 tablespoons red wine vinegar

1 tablespoon lemon juice

2 teaspoons finely chopped fresh oregano

Salt and freshly ground black pepper

½ cup extra virgin olive oil


Whisk together vinegar, lemon juice, oregano and salt and pepper in a bowl, slowly whisk in the oil until emulsified.



1 bunch carrots, peeled and halved lengthwise

Kosher salt and freshly ground black pepper

Canola oil

8 ounces Greek feta, drained and crumbled

2 tablespoons Grade B pure maple syrup


1. Fill a large bowl with ice water, set aside. Bring a lot pot of salted water to a boil, add the carrots and cook until just crisp tender, about 2 minutes. Remove with a slotted spoon to the ice bath and let cool for 2 minutes.  Drain the carrots then put on paper towels to dry.

2.  Toss the carrots with canola oil and season with salt and pepper.  Heat a large cast iron pan or cast iron griddle over high heat…Add the carrots, in batches, if needed and cook until charred on both sides and just cooked through, about  1 ½ minutes per side.  Remove to a platter, toss with some of the vinaigrette, top with the feta and drizzle with the maple syrup…Serve hot or at room temperature.



Mascarpone Mashed Potatoes

Serves: 4-6


 4 lbs Yukon Gold potatoes, peeled and cut into large dice

Kosher salt

1 stick unsalted butter, softened to room temperature

1 cup mascarpone cheese

Warm milk, if needed

Freshly ground black pepper


1. Put the potatoes in a large saucepan and cover with cold water by 2-inches.  Add 2 tablespoons kosher salt to water, cover, bring to a boil over high heat and cook until potatoes are fork tender.  Drain well through a colander and return to the stove to dry out the potatoes for 1 minute.  Put the potatoes through a ricer or food mill into a large bowl. Place the bowl with the potatoes over a bowl of simmering water (create a double boiler)

2. Stir in the butter and mascarpone to the potatoes and stir until smooth.  Season potatoes with salt and pepper to taste.  Keep warm.



Cranberry Red Grapefruit  Campari Relish

Serves: 6 to 8


2 tablespoons canola oil

1 small red onion, finely diced

2 tablespoons finely grated fresh ginger

1 cup fresh orange juice

1 cup fresh Texas Red grapefruit juice

1/2 cup pure cane sugar, plus more if needed

1 pound fresh or frozen cranberries

2 tablespoons Campari

2 Texas Red grapefruits, segmented

2 teaspoons finely grated orange zest

Salt and freshly ground black pepper

Chopped fresh parsley


1. Heat the oil in a medium saucepan over medium heat. Add the onion and ginger and cook until soft, about 5 minutes. Add the orange and grapefruit juice and sugar and bring to a boil. Cook until the sugar has melted and the mixture reduces slightly.

2. Stir in half of the cranberries and cook, stirring occasionally, until the berries pop and break down and the mixture begins to thicken. Add the remaining cranberries and Campari and cook just until the berries pop, about 5 minutes. Remove from the heat, stir in the grapefruit segments and orange zest and season lightly with salt and pepper.  Transfer to a bowl, stir in the parsley and serve at room temperature.

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