Roasted Turkey with Bourbon Glaze

Roasted Turkey with Bourbon Glaze

Ingredients

  • 12 Pounds Turkey
  • 2 teaspoons Gralic Salt
  • 2 teaspoons Black Pepper
  • ½ cup Bourbon
  • 1 cup Orange Marmalade
  • ¼ teaspoon Ground Allspice
  • ¼ teaspoon Ground Nutmeg

Directions

Preheat Oven to 350°
Remove and discard leg truss from turkey. Remove giblet, neck and save for Giblet gravy. Rinse turkey inside and out; pat dry. Rub turkey all over with butter or oil.
Place turkey, breast up, on a V-shaped rack in a 12 by 17inch roasting pan. The pan should be at least 2" longer and wider than the bird. Insert a meat thermometer straight down through thickest part of breast to the bone. If using an instant-read thermometer, insert when checking temperature.
Roast in a regular or convection oven until thermometer registers 160°. Cooking time for a 8-12 pound Turkey should be 3 to 4 hours Never, ever, eat undercooked turkey!
Turkey Glaze
Combine ingredients in saucepan. Cook over high heat, stirring until mixture boils. Then simmer gently for 10 minutes, or until glaze is reduced to 1 cup, stirring occasionally. For best results, sprinkle the inside of your turkey with 3 tablespoons your favorite brand of Bourbon during preparation. Prepare your turkey as usual, sprinkling half of the glaze over the turkey immediately before roasting. Brush on the remaining glaze during the last hour of roasting.

Note

If using a frozen turkey, start thawing it in a pan in the refrigerator 3 to 4 days before roasting, depending on its size.
For large turkey line pan with heavy-duty foil. I do this anyway because it makes for easier clean up.
Below is a chart for cooking Turkeys.

Approximate Roasting Times for Stuffed Turkey
Turkey Weight and Cooking Hours
6 to 8 pounds 3 to 3½ hours
8 to 12 pounds 3½ to 4½ hours
12 to 16 pounds 4½ to 5½ hours
16 to 20 pounds 5½ to 6 hours
20 to 24 pounds 6 to 6½ hours

Approximate Roasting Times for Unstuffed Turkey
Turkey Weight and Cooking Hours
6 to 8 pounds 2½ to 3 hours
8 to 12 pounds 3 to 4 hours
12 to 16 pounds 4 to 5 hours
16 to 20 pounds 5 to 5½ hours
20 to 24 pounds 5½ to 6 hours

November 29th, 2011 Posted by | Main Dishes, Recipes | no comments

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