Ingredients Turkey Whole Turkey Anthony Bourdain's Business Turkey Be the first to rate & review! 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. Slideshow: More Global Thanksgiving Turkey Recipes By Anthony Bourdain Updated on November 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Bobby Fisher Active Time: 15 mins Total Time: 2 hrs 45 mins Yield: 10 to 12 Ingredients One 14-pound turkey, neck reserved for stock and giblets reserved for stuffing 3 tablespoons unsalted butter, melted Kosher salt Pepper Directions 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. Rate it Print