Anthony Bourdain's Business Turkey

Anthony Bourdain's Thanksgiving turkey is as simple as it gets. He suggests making two birds--one that you can parade at the table, dressed up "like a showgirl, with chop frills and elaborate fruit garnishes on a bed of old-school parsley or kale," and another that's already carved in the kitchen, ready to be served.

  • Active:
  • Total Time:
  • Servings: 10 to 12

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Ingredients

  • One 14-pound turkey, neck reserved for stock and giblets reserved for stuffing
  • 3 tablespoons unsalted butter, melted
  • Kosher salt
  • Pepper

How to make this recipe

  1. Preheat the oven to 425°. Set a V-shape rack in a roasting pan. Brush the turkey all over with the butter and season with salt and pepper. Set the turkey in the rack breast side up and add 2 cups of water to the pan. Roast the turkey for about 2 hours, basting occasionally, until golden and an instant-read thermometer inserted in the inner thigh registers 165°. Transfer the turkey on the V rack to a baking sheet and let rest for 30 minutes. Pour the pan drippings into a bowl and reserve for the stuffing. Carve the turkey, arrange on a platter and serve.

Suggested Pairing

Juicy, savory California Syrah: 2013 Piedrasassi Santa Barbara County.

Contributed By Photo © Bobby Fisher Published November 2016





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