Bourbon-Glazed Turkey

If you've read my blog, you’ll know that I've always had a love of cooking. This culinary affair has led to a relationship with the holidays that ranges somewhere between love and absolute frustration. Like it or not, every American cook has been brought up to believe that their holiday meals should offer up the bounty of the land, sea, and air (or at least the corresponding aisles of the supermarket); surpass the top restaurants on the Michelin list for taste; and look better than a spread in Martha Stewart’s magazine.

Aside from the year I set the centerpiece on fire, I've had a pretty good track record, but the thought of cooking a twenty five pound bird is always a little daunting. So, I figured instead of my usual magazine captures of the meals of the 30’s and 40’s I would share what I consider to be the ultimate recipe for Thanksgiving turkey. This bird comes out with a crispy, sweet glazed skin and moist meat and it goes great with just about anything.

Bourbon-Glazed Turkey

2C Butter at Room Temperature (divided)

1T Poultry Seasoning

½C Light Brown Sugar

½C Honey

½C Apple Cider

½C Wild Turkey Bourbon

Salt and Black Pepper to taste

Take half of the butter and combine with poultry seasoning until well mixed. Carefully separate the turkey’s skin from the breast meat and rub liberally with the butter/poultry seasoning mix. Salt and pepper the turkey, including inside the cavity, and place in your preheated oven.

While your turkey is baking, go ahead and prepare the glaze. Melt the butter over medium heat in a heavy, 1 to 2 quart pot. When the butter begins to foam, add the brown sugar and honey and stir until the sugar is melted and the mixture resembles syrup. Remove the pot from the flame and add cider and bourbon (failure to do so can result in a flare-up, loss of eyebrows, and a heck of a story to tell the firemen). Return the pot to the burner and heat while stirring until the glaze just begins to boil, then remove from the heat and allow the glaze to cool.

Around fifteen minutes before the turkey is done, brush with half the glaze. When the turkey is done, remove it from the oven and brush on the remaining glaze. Let cool fifteen to twenty five minutes before carving.