The holidays are finally here and we're comin' in HOT with this Bourbon Glazed Turkey recipe!
This sweet bourbon glaze is the perfect way to spice up your traditional turkey meal. Let the drool-worthy smell of this recipe roasting in your oven be the scent of the festive season.
It's no secret that I like boozy recipes. This preferance applies to both the sweet and savoury side of cooking. Fresh off the heels of Nashville, where I got to participate in a bourbon tasting at Belle Meade,? I was excited to incorporate bourbon into a recipe.
Let's be clear: I am not an avid whiskey drinker. A glass of bourbon on the rocks is completely lost on me. Throw it in a cocktail or recipe though and I'm a BIG fan.
This Bourbon Glazed Turkey is both tasty and easy. The sweet glaze is honestly one of my new favourite things, and I plan to make this recipe year-round. The holidays are meant for turkey, but it's totally a great option for all seasons!
In case you've never cooked a turkey before (no shame, we've all been there), check out 7 Tips to Roast a Turkey. This blog post gives highlights a few key points on how to successfully cook a perfect bird.
Scroll below for this Bourbon Glazed Turkey recipe and if you haven’t already, don’t forget to subscribe! 😉
This post is in paid partnership with? ThinkTurkey. All opinions are 100% my own. Thank you for supporting the businesses and brands that make Cashmere & Cocktails possible!
Bourbon Glazed Turkey
- 1 turkey 14-16 pounds
- 6 cups poultry broth divided
- 1 cup kosher salt plus 1 teaspoon for seasoning
- 2 tablespoon sage fresh
- 2 tablespoon thyme fresh
- 2 tablespoon rosemary fresh
- ½ teaspoon pepper ground
- 1 onion halved
- 1 garlic head tip sliced off
- 1 carrot chopped
- 1 celery rib chopped
- ½ cup butter
- ½ cup bourbon
- ¼ cup brown sugar packed
- 1 teaspoon orange zest
- 1 teaspoon paprika ground
- Remove turkey from the refrigerator 1 hour prior to roasting. Removed the innards from the turkey. Place turkey breast side down in a pot large enough for it to be entirely submerged.
- In a large stock pot, combine 2 cups of poultry broth, salt, sage, thyme, and rosemary. Bring to a boil, stirring frequently. Remove from heat and add 1 gallon of ice water. Allow brine to cool to room temperature, then pour over turkey. Refrigerate overnight.
- Preheat the oven to 450°F and set the oven rack to the lowest shelf.
- Carefully remove the turkey from brine and pat dry. Discard brine.
- Season the cavity of the turkey with salt and pepper. Fill cavity with onion, garlic, carrot, and celery. If some vegetables remain, add to the bottom of roasting pan.
- Pour 4 cups of poultry broth into the bottom of the roasting pan. Place a V-shaped roasting rack in the pan. Place turkey on roasting rack, breast side up.
- Transfer turkey to the oven for 20 minutes.
- Meanwhile, in a small saucepan, combine butter, bourbon, brown sugar, orange zest and paprika. Bring to a simmer over medium heat, stirring occasionally. Once sugar has fully dissolved and glaze has reduced by approx. half (5-6 minutes), reduce heat and keep warm.
- Once turkey has roasted for 20 minutes, reduce the heat to 350°F. Brush the turkey with approx. ¼ of the glaze. Continue cooking, brushing it every 30 minutes with additional glaze, until it reaches an internal temperature of 170°F (approx. 3 hours). Add an additional 1-2 cups of water halfway through roasting.
- Remove turkey from the oven and transfer to a baking sheet. Tent turkey loosely with foil and allow to rest for 20-30 minutes.
- Carve turkey and serve. Enjoy!
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