BOURBON DRUNKEN UPSIDE-DOWN TURKEY
A GREAT Thanksgiving Day recipe for COOKING & MARINADING A TURKEY UPSIDE-DOWN, it has pleanty of flavor...and is SUPER MOIST!!!!...YES MOIST....this is good for those people who aren't a fan of Turkey because it's either "BLAND" or "TOO DRY"......IF YOU HAVE A FLAVOR INJECTOR OR SYRINGE THIS COMES OUT EVEN BETTER!!!!......**24-36 HOUR MARINADE TIME SUGGESTED!!!!**
Provided by ShoeDiva
Categories Whole Turkey
Time P1DT17h
Yield 1 Turkey, 6-12 serving(s)
Number Of Ingredients 18
Steps:
- MARINADE PREP.
- In a bowl put Cheese Cloth (you will need about 3-5 packages -- depending on the size of your Turkey) and 3-4 cups of MAKERS MARK, let Cheese Cloth soak up Bourbon.
- Clean inside cavity of Turkey -- then Salt & Pepper inside cavity, and add 1 tablespoon of Herbs De Provence, sprinkle inside cavity.
- Carefully seperate the skin from the Turkey Breast -- take 1 Tablespoon of Herbs De Provence and put under skin of the breast -- be sure to massage the herbs under the skin so they can spread evenly under the skin -- if your having a hard time moving the herbs around -- just take a tablespoon of Makers Mark and put it under the skin it should help the herbs spread.
- Take 2 of the BOURBON SOAKED CHEESE CLOTH and stuff the inside of the Turkey -- don't pack it -- just lightly put it in place.
- *NOTE: If you DON'T HAVE A FLAVOR INJECTOR -- SKIP THIS STEP* -- With a flavor injector, inject the following spots with a full syringe of BOURBON -- FLIP TURKEY UPSIDE DOWN (DO NOT INJECT TURKEY BREAST SIDE UP!) -- INJECT BOURBON IN BOTH LEGS -- and UNDERNEATH THE BREAST (try to get the needle where the bone of the breast is) -- and INJECT BOTH WINGS.
- Wrap outside of Turkey with the remaining BOURBON SOAKED CHEESE CLOTH -- then WRAP the TURKEY & CHEESE CLOTH IN SARAN/PLASTIC WRAP and put in REFIDGERATOR AND MARINADE UPSIDEDOWN -- FLIPPING AND ROTATING THE TURKEY EVERY 6-8 hours -- NOTE: If you would like to inject the same spots every other time you rotate it will enhance the flavors more, but it may require an extra bottle of bourbon.
- 24-36 HOURS MARINADE TIME.
- COOKING PREP.
- Remove plastic wrap & cheese cloth -- also the cheese cloth inside the cavity -- take ALL the cheese cloth and RESOAK IN BOURBON.
- Melt 1/2 cup butter -- INJECT MELTED BUTTER IN SAME EXACT AREAS WHERE THE BOURBON WAS INJECTED -- *hint* -- TURKEY NEEDS TO BE UPSIDEDOWN.
- Rub Olive Oil all over Turkey -- SALT & PEPPER THE ENITRE OUTSIDE TURKEY, AND THEN LIGHTLY SPRINKLE HERBS DE PROVENCE ALL OVER TURKEY AS WELL.
- Gather Garlic Cloves, Onion, Thyme, Marjoram, Rosemary, Oranges, Parsley and Sage -- Cut the Garlic Cloves & Onion in half, leaving the skin on -- drizzle with olive oil and sprinkle with salt & pepper. Cut Oranges into fouths.
- WRAP EVERYTHING (Garlic Cloves, Onion, Thyme, Marjoram, Rosemary, Oranges, Parsley and Sage) IN THE BOURBON SOAKED CHEESE CLOTH AND STUFF INTO TURKEY.
- Add entire stick of butter to bottom of roasting pan.
- OKAY NOW COOK THE TURKEY UPSIDEDOWN -- TRUST ME I'VE MADE THE MISTAKE OF COOKING THE TURKEY BREAST SIDE UP AND ITS ALWAYS DRY.-- TENT THE ENTIRE TURKEY IN THE OVEN WITH ALUMINUM FOIL UP UNTIL THE FINAL 2 1/2 HOURS OF COOKING -- 2 1/2 hours before its done take the tent off and FLIP the TURKEY BREAST SIDE UP (the best way to do this is having 2 people maybe more depending on the size and 2 of the same size pans and place one on top of the other and flip) -- NOTE: TO GET A CRISP GOLDEN BREAST TURN UP THE OVEN AN EXTRA 125 DEGREES FOR 25-35 MINUTES.
- KEEP BASTING IN NATURAL JUICES EVERY 30 MINUTES -- BASTE, BASTE, BASTE -- BASTING IS KEY!
- This will be so flavorfull and juicy, your dinner guests will BE AMAZED.
BOURBON TURKEY BRINE
I love my Bourbon Drunken Upside-Down Turkey, but it is a tad bit time consuming. Since Fibromyalgia is an ongoing battle for me, I wanted to make life a little easier and come up with a brine recipe due to a reviewers comment.
Provided by ShoeDiva
Categories Thanksgiving
Time P2D
Yield 1 13-14.5lb Turkey, 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Add sugar & salt to 1.5 cup of bourbon take HALF of the herbs,1 apple, 1 orange and orange rind, peppercorns,1 garlic head, and 1 onion in saucepan bring to a low boil dissolving the sugar & salt. Remove from heat.
- Take a potato masher and gently press down the ingredients in the saucepan so all the flavors can release into the bourbon. Add 1 cup of ice to cool down.
- Line large bucket or pot with brining bag add the OTHER HALF of the herbs, fruit, peppercorns, orange rind, garlic & onion.
- Place turkey in bag, add 1 cup of bourbon to the inside cavity of turkey, 7 cups of cold water, then add bourbon & ice mixture finish with 8 more cups of bourbon.
- Stir & submerge turkey in bourbon brine make sure no air is in brining bag. Take the flavor injector, and inject the turkey in several different areas with the brining solution.
- Refrigerate & rotate every 12 hours.
- Brine for 48 hours, bring to room temperature for 45 minutes. Pat dry and cook. (SEE BOURBON DRUNKEN UPSIDE-DOWN TURKEY RECIPE).
Nutrition Facts : Calories 3605.4, Fat 87.5, SaturatedFat 24.6, Cholesterol 733.7, Sodium 21965.2, Carbohydrate 80, Fiber 8.3, Sugar 55.9, Protein 225.3
HEATHER'S UPSIDE-DOWN TURKEY
Say good-bye to dried out turkey breast! This is a traditional roasted turkey recipe with one twist - it's cooked upside down.
Provided by HeathersCookin
Categories Poultry
Time 5h30m
Yield 8-15 serving(s)
Number Of Ingredients 12
Steps:
- Fill room-temperature bird with aromatics, including onion, orange, celery, apple, cinnamon stick, handful of cranberries, bay leaves.
- Place bird UPSIDE-DOWN on rack in a roasting pan, rub with olive oil and favorite seasonings, including sage, rosemary, kosher salt, pepper. Add several cups of water or broth to the roasting pan; add more if needed as the bird cooks.
- Pre-heat oven and roast turkey at 400 for 30 minutes, 350 for several hours, and 275 for the last hour or two. Allow about 13-14 minutes per pound of turkey. White meat should be 165 and dark meat should be 175 degrees F.
- Rest the meat for 30 minutes, carve, and enjoy!
UPSIDE DOWN TURKEY
I have been roasting my holiday turkeys upside down for 35 years. They are always moist. It's a little work flipping them for the last hour but worth every minute.
Provided by jean D.
Categories Poultry
Time 4h20m
Yield 1 Turkey, 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Wash turkey with clear water and pat dry. Mix seasonings together and rub all over the turkey.
- Invert turkey onto a rack in a roasting pan. Tuck wings under and cover with aluminum foil. Pour a small amount of wine over turkey. Place in 325 oven.
- Bake for 3 hours. Baste turkey every 30 minutes with wine. Use turkey baster to baste with juices in the pan. Remove from oven after 3 hours.With oven mitt covered hands flip the turkey and place back on the rack. Continue baking for 1 hour. Remove from oven and let rest for 15 minutes before carving.
Nutrition Facts : Calories 2037.5, Fat 97.1, SaturatedFat 27.4, Cholesterol 823.2, Sodium 793.1, Carbohydrate 3.2, Sugar 1.2, Protein 247.3
THANKSGIVING TURKEY STUFFING
Make and share this Thanksgiving Turkey Stuffing recipe from Food.com.
Provided by Kevin McGinley
Categories Thanksgiving
Time 3h45m
Yield 15-20 serving(s)
Number Of Ingredients 11
Steps:
- Saute celery, onion& parsley in butter& chicken broth in a frying pan until soft.
- Add seasonings to torn up bread.
- Add celery, onion& parsley mixture to bread.
- Add beaten eggs& milk mixture to bread.
- Mix well.
- Bread should be moist enough to hold together well.
- Adjust with more eggs or milk.
- Put stuffing in turkey and pack fairly tight- do not stuff turkey until you are ready to put in the oven.
- Stuffing can be made the day before& stored in the fridge.
Nutrition Facts : Calories 247.9, Fat 10.6, SaturatedFat 5.1, Cholesterol 115.5, Sodium 419.4, Carbohydrate 30.1, Fiber 2, Sugar 3.6, Protein 8
UPSIDE DOWN TURKEY
This is a simple way to prepare a moist turkey without stuffing. The secret ingredient is butter -- it enhances the bird's natural flavor. When the turkey is done, the juices may be used to prepare a gravy by adding cornstarch 1 tablespoon at a time until the liquid begins to thicken. This recipe is based on a 13 pound bird. Adjust as necessary.
Provided by BLOND2
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 3h30m
Yield 18
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse turkey and remove giblets. Place turkey upside (breast) down in a roasting pan. Insert 1/4 cup butter inside the turkey. Place remaining butter in several pieces around the turkey. Pour water into the pan.
- Cook covered in the preheated oven 3 to 3 1/2 hours until the internal temperature of the thigh has reached 180 degrees F (80 degrees C).
Nutrition Facts : Calories 536.2 calories, Cholesterol 207.1 mg, Fat 28.1 g, Protein 66.4 g, SaturatedFat 9.9 g, Sodium 197.2 mg
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