MAPLE-WHISKEY TURKEY AND GRAVY
"I love a brined turkey, and this one is particularly heavenly."
Provided by Ree Drummond : Food Network
Categories main-dish
Time 22h
Yield 12 to 16 servings
Number Of Ingredients 18
Steps:
- Make the brine: Combine 2 quarts water, the whiskey, maple syrup, salt, peppercorns, bay leaves, garlic, orange and apple peels and rosemary sprigs in a large pot. Bring to a gentle boil, stirring to dissolve the salt, then turn off the heat and cover. Allow to cool completely, then place in the fridge to chill.
- Brine the turkey: Remove the turkey from its packaging and remove the bags inside that hold the neck and giblets. Rinse the neck and giblets and put them in a plastic bag in the fridge; you'll need them for the gravy. Rinse the turkey thoroughly with cold water. Place the turkey in a large brining bag or pot. Pour in the maple-whiskey brine and refrigerate 16 to 18 hours so the brine can work its magic.
- Roast the turkey: Preheat the oven to 275 degrees F. After the turkey has brined, remove it from the brining bag and rinse it thoroughly again, inside and out. Pat dry.
- Truss the turkey or tuck the legs and wings, whichever you like. Place breast-side up on a rack in a large shallow roasting pan. Cover the pan with heavy-duty foil so that it's well sealed. Roast 7 to 8 minutes per pound (about 1 hour 50 minutes for a 15-pound turkey and about 2 1/2 hours for a 20-pound turkey).
- Remove the turkey from the oven and increase the oven temperature to 375 degrees F. Remove the foil. (Put stuffing in the bird if you wish at this point.) Brush the butter all over the skin of the turkey, getting in the crevices. Insert a probe thermometer into the thigh, near the hip joint. Place the turkey, uncovered, back in the oven. Continue roasting, basting or brushing with the juices in the pan every 30 minutes, until the thermometer registers 165 degrees F and the juices are no longer pink. This will take about another 10 minutes per pound (about 2 1/2 hours for a 15-pound turkey and 3 to 3 1/2 hours for a 20-pound turkey). Remove the turkey from the oven and cover lightly with foil until you are ready to carve. Pour the pan drippings into a fat separator and set aside for gravy.
- Maple-Whiskey Gravy
- Place the giblets and neck in a small saucepan of water over medium heat and bring to a boil. Turn the heat to medium low and simmer 45 minutes to 1 hour, until the giblets are cooked. Remove the giblets, set aside and keep the water in the saucepan.
- In the turkey roasting pan (which should not have been cleaned!), add the turkey fat. Sprinkle in the flour and whisk into the fat to form a paste. If the paste is too thick or clumpy, add a little more fat. If it's too greasy, sprinkle in more flour. Whisk and cook the roux over medium-low heat until it is deep golden brown.
- Pour in the chicken broth, whiskey and maple syrup, whisking the whole time. Allow the gravy to cook and thicken for several minutes, whisking occasionally. If it gets too thick or if it's too salty, thin it with a little giblet water. If the gravy is too thin, keep cooking it until it thickens up.
- Taste, then add salt and plenty of pepper. Chop the giblets and add them in, if you like. Remove as much of the neck meat as you can and add it to the gravy. Serve immediately!
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
MAPLE-WHISKEY TURKEY
Make your holiday turkey anything but ordinary with this tasty recipe from Ree Drummond!Click here to watch Ree make this recipe.
Provided by Ree Drummond
Categories christmas,Holiday/Event,Party Favourites,Roast,thanksgiving,turkey
Time 6h30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Special equipment: a large brining bag, optional and a probe thermometer
- For the turkey: Remove the turkey from its packaging and remove the bags inside that hold the neck and giblets. Rinse the neck and giblets and put them in a plastic bag in the fridge; you'll need them for the Maple-Whiskey Gravy. Rinse the turkey thoroughly with cold water. Place the turkey in a large brining bag or pot. Pour in the maple-whiskey brine, cover with cold water and place in the fridge for 16 to 24 hours so the brine can work its magic.
- When ready for roasting, preheat the oven to 275 ° F.
- Remove the turkey from the brine and rinse it thoroughly again inside and out. Soak the turkey in cold water for 15 to 20 minutes, then rinse again and pat dry. Tuck the wings underneath the turkey, then tie the legs together with kitchen string. Place the turkey breast-side up on a rack in a large, shallow roasting pan. Cover the pan with heavy-duty foil so that it's well sealed. Roast for about 10 minutes per pound (about 2 1/2 hours for a 15-pound turkey and about 3 hours 20 minutes for a 20-pound turkey).
- Remove the turkey from the oven and increase the oven temperature to 375 °F. Remove the foil and set aside. (Put stuffing in the bird if you wish at this point.) Rub the butter all over the skin of the turkey, getting in the crevices. Insert a probe thermometer into the thigh, near the hip joint. Place the turkey, uncovered, back in the oven. Continue roasting, basting or brushing with the juices in the pan every 30 minutes, until the thermometer registers 165 °F and the juices are no longer pink. This could take another 2 to 2 1/2 hours, depending on the size of the bird.
- Remove the turkey from the oven and cover lightly with foil until you are ready to carve it. Pour the pan drippings into a fat separator and set aside for the Whiskey-Maple Gravy.
APPLE JUICE, WHISKY WITH MAPLE COCKTAIL
Time 15m
Yield 10
Number Of Ingredients 7
Steps:
- Combine maple Whisky, apple juice and maple syrup in a pitcher. Stir.Add ice cubes of orange juice.Pour into glasses, add on top the slices of lime, orange and apple.Source : Rougemont
BOURBON INJECTED TURKEY
Make and share this Bourbon Injected Turkey recipe from Food.com.
Provided by Ohmikeghod
Categories < 60 Mins
Time 40m
Yield 1 turkey
Number Of Ingredients 9
Steps:
- Place all ingredients other than butter into a saucepan. Whisk, then bring to a boil.
- Reduce heat, then simmer for 10 minutes.
- slice butter into small pats, and add the butter after the 10 minutes are up. Whisk until the butter is melted,.
- Using a 30ml flavor injector, inject the turkey in the breast, thighs,drumstick and upper wing ares. No more than 15ml should be injected at any one place.
- Cook bird according to your normal method.
Nutrition Facts : Calories 2990, Fat 184.9, SaturatedFat 116.8, Cholesterol 487.6, Sodium 4382.7, Carbohydrate 7.8, Fiber 1, Sugar 1.4, Protein 5.4
MAPLE-WHISKEY TURKEY
Provided by Ree Drummond : Food Network
Categories main-dish
Time P1DT8h
Yield 12 servings
Number Of Ingredients 20
Steps:
- For the maple-whiskey brine: Combine the whiskey, maple syrup, salt, peppercorns, bay leaves, garlic, rosemary, orange peel, apple peel and 8 cups (2 quarts) water in a large pot. Bring to a boil uncovered, stirring to dissolve the salt, then turn off the heat and cover. Allow to cool completely, then place in the fridge to chill.
- For the turkey: Remove the turkey from its packaging and remove the bags inside that hold the neck and giblets. Rinse the neck and giblets and put them in a plastic bag in the fridge; you'll need them for the Maple-Whiskey Gravy. Rinse the turkey thoroughly with cold water. Place the turkey in a large brining bag or pot. Pour in the maple-whiskey brine, cover with cold water and place in the fridge for 16 to 24 hours so the brine can work its magic.
- When ready for roasting, preheat the oven to 275 degrees F.
- Remove the turkey from the brine and rinse it thoroughly again inside and out. Soak the turkey in cold water for 15 to 20 minutes, then rinse again and pat dry. Tuck the wings underneath the turkey, then tie the legs together with kitchen string. Place the turkey breast-side up on a rack in a large, shallow roasting pan. Cover the pan with heavy-duty foil so that it's well sealed. Roast for about 10 minutes per pound (about 2 1/2 hours for a 15-pound turkey and about 3 hours 20 minutes for a 20-pound turkey).
- Remove the turkey from the oven and increase the oven temperature to 375 degrees F. Remove the foil and set aside. (Put stuffing in the bird if you wish at this point.) Rub the butter all over the skin of the turkey, getting in the crevices. Insert a probe thermometer into the thigh, near the hip joint. Place the turkey, uncovered, back in the oven. Continue roasting, basting or brushing with the juices in the pan every 30 minutes, until the thermometer registers 165 degrees F and the juices are no longer pink. This could take another 2 to 2 1/2 hours, depending on the size of the bird.
- Remove the turkey from the oven and cover lightly with foil until you are ready to carve it. Pour the pan drippings into a fat separator and set aside for the Maple-Whiskey Gravy.
- Put the giblets and neck in a small saucepan of water over medium heat and bring to a boil. Turn the heat to medium low and simmer until the giblets are cooked, 45 minutes to 1 hour. Remove the giblets and neck, set aside and keep the water in the saucepan.
- In the turkey roasting pan (which should not have been cleaned!), add back 1/4 cup turkey fat. Sprinkle in the flour and whisk it into the fat to form a paste. If the paste is too thick or clumpy, add a little more fat. If it's too greasy, sprinkle in more flour. Whisk and cook the roux over medium-low heat until deep golden brown.
- Turn off the heat and add the whiskey, then turn the heat back on and whisk it in. Pour in the chicken broth, whisking the whole time, then add the maple syrup. Allow it to cook and thicken for several minutes, whisking occasionally. If the gravy gets too thick or if it's too salty, thin it with a little of the giblet water. If the gravy is too thin, just keep cooking until it thickens up. Taste, then add salt and plenty of black pepper. Chop the giblets and add them to the gravy. Remove as much of the neck meat as you can and add it to the gravy too. Serve immediately!
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MAPLE-GLAZED TURKEY WITH BOURBON-PECAN GRAVY - FOOD …
From foodandwine.com
Servings 10
- Using your fingers, carefully loosen the skin over the turkey breast and thighs; try not to tear the skin. Set a large oven roasting bag in a very large bowl. Put the turkey in the bag, cavity end up.
- In a bowl, mix the bourbon with the orange juice, maple syrup, thyme and 1 1/2 teaspoons each of salt and pepper. Slowly pour the mixture under the turkey skin and press to distribute it evenly over the breast and thighs. Wrap the turkey tightly in the bag and seal with a twist tie. Refrigerate overnight. Bring to room temperature before roasting.
- Preheat the oven to 325°. Remove the turkey from the bag and set it in a large roasting pan. Pour the marinade into a large measuring cup. Rub 6 tablespoons of the butter under the breast skin and rub the remaining 2 tablespoons over the skin. Tie the turkey legs together with twine.
- Pour 1/2 cup of the reserved marinade into the roasting pan and roast the turkey for 30 minutes. Baste the turkey with the pan juices and add 1 cup of water to the pan. Roast the turkey for 1 hour longer, basting it every half hour. Add the remaining marinade to the pan. Cover the turkey loosely with aluminum foil and roast for about 2 hours longer, or until an instant-read thermometer inserted in the thickest part of the thigh registers 165°.
MAPLE-BOURBON-BRINED TURKEY RECIPE - TABLESPOON.COM
From tablespoon.com
Servings 14Total Time 13 hrs 15 minsCategory EntreeCalories 330 per serving
- For brine, in 2-quart saucepan, heat 3 cups of the water, 3/4 cup salt, 3/4 cup maple syrup, 3/4 cup bourbon, the orange rind, thyme and bay leaves to simmering over medium heat. Cook and stir until salt is dissolved, about 6 minutes. Pour into large clean bucket or stockpot (noncorrosive), and let cool to room temperature, about 20 minutes. Add remaining 13 cups cold water.
- Add turkey to brine mixture. If brine does not cover turkey, add more water. Cover and refrigerate 8 to 12 hours, turning once.
- Heat oven to 325°F. Remove bird from brine, and rinse inside and out with cold water. Discard brine.
- Place bird, breast side up, on roasting rack inside large rimmed baking sheet or roasting pan, and pat dry with paper towels.
MAPLE BOURBON SAUCE - HOW TO MAKE MAPLE BOURBON …
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4.8/5 (5)Total Time 1 hrCategory Main CourseCalories 238 per serving
- Take the ducks out of the fridge and coat them with olive oil. Salt them well inside and out. Let them come towards room temperature for 30 minutes. Preheat the oven to 450°F.
- When the oven is ready, put the ducks breast side up in a cast-iron frying pan or other heavy, oven-proof pan. Make sure they do not touch each other. Roast until the breast meat hits about 135°F to 140°F, about 18 to 22 minutes. Remove the ducks from the oven and carve off the breasts. Set them skin side up on a cutting board. Return the ducks to the oven so you can cook the legs another 5 minutes.
- Take the ducks out of the oven again. Move the ducks to the cutting board and put the pan on the stovetop. Turn the heat to medium-high and crisp up the skin on the breasts. This should take about 2 to 4 minutes. Watch out for the pan handle -- it will be very hot! Once the breast skin is crisp, move it to the cutting board skin side up.
- You want 3 tablespoons of duck fat left in the pan. Spoon out extra or add some butter if you are short. Add the flour and mix well. Turn the heat to medium and cook the flour for 5 minutes, stirring occasionally.
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- Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Place the turkey in a large roasting pan.
- Loosen the skin over the turkey breast and drumsticks. Rub the herb butter between the turkey skin and meat.
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- Grab your bacon. Cut it into pieces, spread it out in a pan, and fry over medium-high heat in a large, non-stick pan. Flip it once it’s starting to brown and crisp. When it’s nice and crispy, yank it out of the pan and set it aside to drain on paper towels. Reserve about 1/4 cup (no more) of the bacon fat in the pan for frying the chicken.
- While the bacon’s frying, prep the chicken. Grab your chicken breast. Whack it into roughly 2-inch chunks. Try to keep the pieces about the same size so they cook evenly.
- Toss the chicken chunks into a zip-top bag. You can also use a bowl, but I aim for speed/efficiency on the weeknights, which means the zip-top bag is my friend.
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