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Bobby Flay's Red Chile-Tangerine-Glazed Turkey

Bobby Flay’s Red Chile-Tangerine-Glazed Turkey


Red Chile-Tangerine Glaze
  • 3 cups tangerine juice
  • 2 cups red wine vinegar
  • 2 cups sugar
  • 1/4 to 3/14 teaspoon chile de arbol powder (depending on how spicy you like it)
  • 1 22 pound whole fresh turkey, rinsed well and patted dry
  • 1 1/2 sticks unsalted butter, slightly softened
  • Salt and freshly ground black pepper
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 onion, diced
  • Flat leaf parsley
  • Cilantro
  • 8 cups homemade chicken stock or low sodium canned broth
Turkey Stock
  • 6 tablespoons unsalted butter
  • Turkey neck
  • Wing tips
  • 2 carrots, peeled and cut into medium dice
  • 2 stalks celery, cut into medium dice
  • 1 medium onion, cut into medium dice
  • 3 cloves garlic, chopped
  • Kosher salt and freshly ground black pepper
  • 5 tablespoons flour
  • Pan drippings plus enough chicken stock to make 8 cups
  • 1/2 cup reserved tangerine-red chile glaze, from above
  • Fresh thyme
  • Flat leaf parsley
  • Finely grated tangerine zest

Chef notes

Spice up your Thanksgiving or holiday meal with this juicy turkey recipe from chef Bobby Flay.



For red chile-tangerine glaze: Combine juice, vinegar and sugar in a large saucepan, bring to a boil and cook over high heat, whisking occasionally, until reduced to about 2 cups and thickened to a glaze, about 30 minutes; season with salt and pepper; let cool slightly. Remove ½ cup of the glaze and reserve it for the gravy.


For the turkey: Preheat oven to 425 degrees F. Remove the turkey from the refrigerator 1 hour before roasting. Rub the entire turkey with the butter and season with salt and pepper. Fill the cavity with the vegetables and herbs. Put the stock in a saucepan over low heat. Put a roasting rack inside of a large roasting pan and add 3 cups of the stock to the bottom. Roast the turkey for 30 minutes then turn the heat down to 375.


Continue roasting until a thermometer inserted into the thigh registers 170 degrees F and the breast is at least 160 degrees F, about 3 to 3 ½ hours. During the first 2 hours, baste the turkey every 15 minutes with some of the remaining stock. During the last 30 minutes of cooking, brush the turkey with some of the tangerine glaze every 10 minutes.


Remove from the oven to a cutting board, brush with more of the glaze and let rest for at least 20 minutes before carving. Strain any of the drippings into a measuring cup.


For turkey stock: Melt the butter in a large high sided sauté pan or saucepan over high heat. Add the turkey neck and wing tips and cook until golden brown. Add the carrots, celery and onion season with salt and pepper and cook until golden brown, stirring occasionally. Add the garlic and cook for a minute. Add the flour and stir constantly until a golden brown color. Slowly whisk in some of the hot stock and continue whisking and adding more stock until smooth. Reduce the heat and cook until thickened and the flour taste has cooked out, about 10 minutes. Add the tangerine glaze to taste. Add chopped thyme, parsley, tangerine zest and season with salt and pepper to taste. Keep warm and serve with turkey.