Food Network Magazine - (11)November 2020

ACTIVE: 1 hr l

1½
2
2

1

1

10

12
3 3 2 1 7 ¼

Kosher salt and freshly ground pepper

1. Make the glaze: Whisk the maple
   syrup, mustard, horseradish and chile
   powder in a bowl and season with salt
   and pepper. Cover and let sit at room
   temperature at least 30 minutes to
   allow the flavors to meld. (The glaze
   can be made up to 2 days in advance;
   store, covered, in the refrigerator. Bring
   to room temperature before using.)


2. Prepare the turkey: Remove the
   turkey from the refrigerator 1 hour
   before roasting. Preheat the oven
   to 450 ̊. Season the cavity of the turkey
   with salt and pepper. Rub the outside
   of the turkey with the butter and
   season liberally with salt and pepper.
   Put 4 cups chicken stock in a medium
   saucepan and keep warm over low heat.


3. Place the carrots, celery and onions
   in a large roasting pan and place a
   roasting rack on top. Put the turkey
   on the rack, place in the oven and
   roast until light golden brown, about
   45 minutes. (Tent the turkey loosely
   with foil if it is browning too quickly.)
   Reduce the oven temperature to 350 ̊,
   baste with 2 cups warm stock and
   continue roasting, basting with 2 more
   cups warm stock halfway through, until

instant-read thermometer inserted

into the thigh registers 165 ̊, about

20 more minutes.

4.Remove the turkey from the oven

and transfer to a large cutting board.

Tent loosely with foil and let rest at

least 45 minutes before slicing. Strain

the drippings into a bowl and discard the

solids. Add enough of the remaining

chicken stock to make 6 cups liquid.

5. Make the gravy: Melt the butter
   in a medium saucepan over medium
   heat. Whisk in the flour and cook until
   light golden brown, about 8 minutes.
   Slowly whisk in the stock-drippings
   mixture, then bring to a boil and whisk
   until the gravy begins thickening and
   the flour taste has been cooked out,
   about 10 minutes. Add more stock
   until you reach the desired consistency.
   If desired, add a splash of white wine
   and cook 2 more minutes. Stir in the
   herbs and season with salt and pepper.


6. Heat the remaining stock in a
   saucepan over low heat. Remove
   the turkey legs and wings, then
   remove the dark meat and shred.
   Remove the breasts and cut crosswise
   into 1-inch-thick slices. Ladle some
   of the warm stock on top of the turkey
   and serve with the gravy.

Nacho and Stella set their own

places...and what I mean by that is

my cats have full run of the house.

Bobby

Sunny, just hit the dessert buffet

and hit the sofa!

Bobby

Although I love DJs, they need

to be at their own Thanksgiving

dinners! I usually just play some

Frank Sinatra and leave the

TVs on mute with the football

games on all day.

Bobby

Sunny Roasts Bobby

Check out this real text exchange

between Sunny and Bobby as Sunny

was putting together this issue.

Sunny

Speaking of Thanksgiving, are

you gonna have a fancy DJ at dinner?

Or do you just have all the TVs in your

house play loops of your 1 millionth

episode of your 1 millionth show on

Food Network?

Sunny

YAAASSSSS BOBBY!!

FOOTBALL!! Ok, I’ll stop pickin’

on you if you give me a good

snack idea for after dinner.

Sharing is caring

Sunny

DESSERT BUFFET?!

Aight, Bobby. You win, as always

You know, looking at your recipe,

I think I could do it. Which makes

me feel Iron Chefy...very easy

glaze, Bobby.

Do you set a place at your

Thanksgiving table for your cats?

122 FOOD NETWORK MAGAZINE ●NOVEMBER 2020

BOBBY FLAY'S ROAST TURKEY

WITH MUSTARD-MAPLE GLAZE

TOTAL: 4 hr 45 min I SERVES: 8 to 10

FOR THE GLAZE

cups dark pure maple syrup

heaping tablespoons dijon mustard

heaping tablespoons prepared

horseradish, drained

tablespoon ancho chile powder

Kosher salt and freshly ground pepper

FOR THE TURKEY

17-pound fresh turkey, patted dry

(neck and giblets removed)

Kosher salt and freshly ground pepper

tablespoons unsalted butter,

slightly softened

cups homemade chicken stock

large carrots, cut into 2-inch pieces

large stalks celery, cut into

2-inch pieces

large onions, quartered

FOR THE GRAVY
stick unsalted butter
tablespoons all-purpose flour
Splash of dry white wine (optional)
cup chopped mixed fresh herbs
(such as sage, parsley and tarragon)

an instant-read thermometer inserted

into the thigh registers 155 ', about

1 hour. After the turkey reaches 155 ',

begin basting with the maple glaze;

continue roasting, basting with the

glaze every 10 minutes, until an

Sunny