ROAST TURKEY WITH MUSTARD MAPLE GLAZE
Steps:
- For the mustard maple glaze: Whisk together the maple syrup, horseradish, mustard and ancho in a bowl and season with salt and pepper. Cover and let sit at room temperature for at least 30 minutes to allow the flavors to meld. (Can be made up to 2 days in advance and stored, covered, in the refrigerator. Bring to room temperature before using.)
- For the turkey: Remove the turkey from the refrigerator 1 hour prior to roasting. Preheat the oven to 450 degrees F.
- Scatter the carrots, celery and onions in a large roasting pan and set a roasting rack on top. Place the turkey on the rack and sprinkle the cavity with salt and pepper. Brush the entire turkey with the melted butter and sprinkle liberally with salt and pepper. In a medium saucepan, combine 4 cups of the chicken stock and the 1/2 stick butter; keep warm over low heat. Ladle a cup or so over the bird.
- Transfer the turkey to the oven and roast until light golden brown, 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with a few cups of the warm chicken stock mixture every 15 minutes, until an instant-read thermometer inserted into the thigh registers 145 degrees F. Return the turkey to the oven and cook, basting with mustard maple glaze every 10 minutes, until it reaches an internal temperature of 155 degrees F. The total roasting time will be about 2 hours 45 minutes.
- Transfer the turkey to a large cutting board, tent loosely with foil, and let rest for 30 minutes to 1 hour before slicing. Meanwhile, strain the drippings from the roasting pan into a bowl, discarding the solids. If needed, add enough of any remaining chicken stock to make 6 cups of liquid.
- For the gravy: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook until light golden brown. Slowly whisk the drippings into the flour mixture. Bring to a boil, whisking until the mixture begins to thicken and the flour taste has been cooked out, about 10 minutes. Add more stock if needed and a splash of white wine if desired, and cook for 2 minutes longer. Fold in the herbs and season with salt and pepper. Serve immediately.
ORANGE-BOURBON TURKEY
Provided by Food Network
Categories main-dish
Time P1DT3h30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Remove giblets and neck from turkey; discard. Rinse turkey thoroughly with cold water; pat dry. Combine orange juice, water, 1/2 cup bourbon, and molasses in a 2-gallon heavy-duty ziptop plastic bag; add turkey. Seal and marinate in refrigerator 4 to 24 hours turning bag occasionally. Remove turkey from bag, reserving marinade.
- Preheat oven to 350 degrees.
- Tie ends of legs with cord. Lift wing tip up and over back and tuck under bird. Sprinkle 1/2 teaspoon salt into body cavity. Stuff cavity with oranges. Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350 degrees for 3 hours or until thermometer registers 180 degrees. (Cover loosely with foil if it gets too brown.) Remove turkey from oven. Cover loosely with foil; let stand at least 10 minutes before carving. Discard oranges.
- Pour reserved marinade into saucepan; bring to a boil. Skim foam from mixture with a slotted spoon; discard. Reduce heat to medium; cook until reduced to 3 1/2 cups (about 15 minutes). Combine 1/4 cup bourbon and flour in a small bowl, stirring well with a whisk. Add to reduced marinade; bring to a boil and cook 1 minute, stirring constantly. Stir in 1/4 teaspoon salt. Serve sauce with turkey. Garnish with orange slices and parsley sprigs if desired.
MAPLE BOURBON TURKEY GLAZE
This recipe was featured in Parade's SimplyDelicious November 2005. It has been tried and true season after season as well as a little here and a little there in between. Enjoy! We do!
Provided by Tallie in Pacific NW
Categories One Dish Meal
Time 25m
Yield 2 1/4 cups
Number Of Ingredients 6
Steps:
- Combine all of the ingredients in a bowl and refrigerate, covered, overnight. Brush the glaze over the turkey during the last 15 minutes of roasting @ 5 minute intervals.
Nutrition Facts : Calories 679.9, Fat 0.4, SaturatedFat 0.1, Sodium 3189.9, Carbohydrate 95.8, Fiber 0.7, Sugar 85.4, Protein 5.9
BOURBON AND BROWN SUGAR GLAZED TURKEY
Separate cooking techniques for breast and legs in this recipe ensure that the different cuts reach their most delicious potential. Cutting the raw turkey into parts is the only challenge here; if possible, ask your butcher to do it for you.
Provided by Ann Redding
Categories Bon Appétit Thanksgiving turkey Bourbon Garlic Rosemary Roast Dinner Poultry
Yield Serves 8
Number Of Ingredients 16
Steps:
- Dry brine:
- Mix salt, pepper, granulated sugar, and paprika in a small bowl. Arrange turkey on a cutting board breast side up. Remove legs (keeping thigh and drumstick intact) by slicing through the skin that joins breast and leg, then bend leg down to expose joint and cut completely through the joint. Try to leave as much skin on breast as possible. Place legs on a large rimmed baking sheet. Set aside neck and giblets in cavity for making gravy. Arrange turkey on baking sheet with legs and generously sprinkle legs and turkey all over with dry brine, patting to adhere. Chill, uncovered, at least 12 hours and up to 2 days.
- Confit legs:
- Wipe off turkey legs (do not rinse) and place in the smallest heavy pot that will accommodate legs in a single layer (it's okay if they overlap slightly). Add garlic and rosemary. Pour in oil just to barely cover legs. Heat over medium until a few bubbles begin to appear. Cover, reduce heat, and very gently simmer until meat is tender (the meat on the drumstick will have pulled away from the bone), 3-3 1/2 hours. Let turkey thighs cool in oil until just warm, about 2 hours. Chill at least 2 hours but preferably longer. Meat will firm up the colder it gets, making it less likely to fall apart when glazing.
- Breast and assembly:
- Preheat oven to 425°F. Place turkey on a wire rack set inside a large rimmed baking sheet. Roast, rotating baking sheet once, until golden brown all over, 35-40 minutes.
- Meanwhile, bring brown sugar, bourbon, soy sauce, butter, and paprika to a simmer in a small saucepan over medium heat, stirring occasionally, until reduced by about half and thick enough to coat a spoon but not syrupy, 6-8 minutes. Reduce heat to very low and keep glaze warm until ready to use.
- Reduce oven temperature to 325°F and roast turkey until an instant-read thermometer inserted into the thickest part of breast registers 100°F-110°F. Then roast, basting every 10 minutes or so, making sure to lightly coat the entire breast each time (but save some glaze for the legs) and rotating baking sheet occasionally, until thermometer registers 150°F, 60-75 minutes total after reducing oven temperature to 325°F. Transfer breast to a cutting board and let rest at least 30 minutes before carving.
- Increase oven temperature back to 425°F. Remove turkey legs from oil, wiping off excess, and place on a clean rimmed baking sheet; discard or chill cooking oil (skim off juices and use them in gravy; use oil for cassoulet or another confit).
- Carefully move a rack to upper third of oven and roast legs until skin is golden brown and fat is rendered, 15-20 minutes. Then roast, basting every 3 minutes or so with remaining glaze, until legs are well coated, 10-12 minutes. Arrange on a platter with sliced breast for serving.
- Do Ahead
- Legs can be cooked 1 day ahead. Keep chilled in oil.
BOURBON TURKEY
Make and share this Bourbon Turkey recipe from Food.com.
Provided by jb41848
Categories Poultry
Time 5h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- 24 hours in Advance: Soak 1 yard of cheesecloth in bourbon ring out lightly and stuff into turkey cavity.
- Rub Herbs de Provence under the turkey skin.
- With a kitchen needle and thread tack the skin back on the breast securely with a few stitches.
- Wrap the turkey with the remaining cheesecloth and soak the cloth with the remaining bourbon.
- Marinate in fridge for 24 hours, turning the turkey over 4-6 times.
- Next day: Preheat oven to 275 degrees F.
- Remove cheesecloth from the outside of the turkey and stuff it into the cavity with the other cheesecloth.
- Rub turkey with olive oil and salt and pepper.
- Bake 275 degrees f for 5 hours basting frequently.
BOURBON AND MOLASSES-GLAZED TURKEY BREAST
Fantastic recipe for roasted turkey breast; ideal for a small Thanksgiving meal!
Provided by 360
Categories Meat and Poultry Recipes Turkey Breasts
Time 1h55m
Yield 4
Number Of Ingredients 6
Steps:
- Stir whiskey, molasses, and brown sugar in a saucepan until brown sugar has dissolved. Place over medium heat, bring to a simmer, and turn off heat; stir salt and hot pepper sauce into mixture. Pour marinade into a large bowl.
- Place turkey breast into the marinade with skin side down; let stand for 1 hour, turning turkey breast over occasionally. Transfer turkey to a roasting pan. Retain marinade for basting.
- Preheat oven to 450 degrees F (230 degrees C).
- Roast turkey breast in the preheated oven until a meat thermometer inserted into the thickest part of the meat reads 160 degrees F (70 degrees C), about 45 minutes. Baste turkey occasionally with retained marinade. Allow turkey breast to rest for 10 minutes before slicing.
Nutrition Facts : Calories 579.6 calories, Carbohydrate 44.2 g, Cholesterol 163.7 mg, Fat 1.5 g, Protein 59.3 g, SaturatedFat 0.5 g, Sodium 1569.6 mg, Sugar 36.1 g
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BOURBON-GLAZED TURKEY RECIPE | POPSUGAR FOOD
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3/5 (42)Category Poultry, Main DishesCuisine North AmericanTotal Time 2 hrs
- Rinse the turkey inside and out with cold water and pat dry. Season the outside of the bird and the inside of the cavity with salt and pepper.
- In a container with a tight-fitting lid, combine the bourbon, honey, cider vinegar, and 1 cup brown sugar. Shake vigorously to blend; set aside.
- Preheat the oven to 450°F. In a bowl, combine the remaining 1/2 cup brown sugar with the paprika, mustard, chili powder, garlic powder, onion powder, and butter to form a paste. Rub the paste all over the turkey.
- Roast the turkey for about 45 minutes, until slightly golden brown. Reduce the heat to 350°F and continue roasting, brushing with some of the bourbon glaze every 20 minutes, for 1 to 1 1/2 hours longer. An instant-read thermometer inserted in the thigh should register 160ºF. Remove the turkey from the oven, brush with the remaining glaze, loosely tent, and let rest 15 minutes before slicing.
BOURBON-GLAZED TURKEY WITH PEARL ONION GIBLET GRAVY
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Servings 12Total Time 4 hrs 30 mins
- Put the turkey in a brining bag set in a tub or very large pot. In a large saucepan, combine the cider with the salt, 1 cup of the brown sugar and the rosemary, thyme and sage and bring to a simmer, stirring to dissolve the salt and sugar. Add 6 quarts of cold water to the brine and pour over the turkey. Add the ice to the brine and refrigerate the turkey overnight.
- Preheat the oven to 450° and set a rack on the lowest shelf of the oven. Drain the turkey and pat dry. Discard the brine. Fill the turkey cavity with half of the onion, celery, carrot and garlic cloves; scatter the remaining vegetables in a large roasting pan. Set a V-shaped rack in the pan. Tie the turkey legs with butcher's twine and transfer the bird to the rack, breast side up. Add 2 cups of water to the pan and roast the turkey for 30 minutes.
- Meanwhile, in a small saucepan, combine the remaining 1 cup of brown sugar with the 1 stick of butter and the bourbon and heat just until the sugar and butter melt.
- Reduce the oven temperature to 350° and brush the turkey with some of the glaze. Continue roasting the turkey, brushing it every 15 minutes, for about 3 hours, until an instant-read thermometer inserted into the thigh registers 165°; add another 2 cups of water and tent the turkey with foil halfway through roasting. Transfer the turkey to a carving board and let rest for 30 minutes.
BOURBON GLAZED TURKEY BREAST | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 10Calories 397 per servingCategory Mains
- To prepare brine, combine cranberry juice, water, salt, brown sugar, molasses, rosemary, thyme, Worcestershire, pepper, garlic and bay leaf in a medium nonreactive saucepan. Bring to a boil over medium heat. Cook, stirring, until salt and brown sugar are dissolved, about 1 minute. Remove from heat; cool completely.
- Remove any netting from turkey breast roast and separate into two single breasts; remove skin. Pour brine into an extra-large heavy zip-lock plastic bag. Add turkey breasts and squeeze bag to coat turkey breasts with brine. Seal bag and place on a tray. Refrigerate, turning bag occasionally, for at least 8 hours or up to 16 hours.
- Line a shallow roasting pan with foil and place a rack on top. Remove bag with turkey breasts from refrigerator and let stand for 20 - 30 minutes.
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