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Bourbon Glazed Turkey

Savory Bourbon Glazed Turkey That Steals Thanksgiving Spotlight

This Bourbon Glazed Turkey is a succulent, flavorful centerpiece perfect for Thanksgiving.
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Prep Time 8 hours
Cook Time 1 hour 30 minutes
Resting Time 30 minutes
Total Time 10 hours
Servings: 12 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Turkey
  • 1 12-14 lb Turkey opt for fresh, non-injected for best flavor
  • 1/3 cup Kosher Salt essential for dry brining
  • 1 tablespoon Freshly Ground Black Pepper adds a perfect kick of seasoning
For the Glaze
  • 2 sticks Salted Butter provides richness
  • 2 tablespoons Brown Sugar contributes sweetness
  • 1/3 cup Pure Maple Syrup key ingredient for glaze
  • 1 tablespoon Dijon Mustard introduces a tangy note
  • 3 tablespoons Minced Fresh Sage Leaves adds fresh flavor
  • 1 tablespoon Minced Fresh Thyme Leaves enhances aromatic profile
  • 3 tablespoons Bourbon deepens the flavor
For Roasting
  • 2 Yellow Onions quartered
  • 4 large Carrots roughly chopped
  • 1 bulb Garlic top removed
  • 4 Thyme Sprigs
  • 4 Sage Sprigs
  • 1.5 cups Turkey Stock provides moisture
  • 1 cup White Wine deglazes the pan

Equipment

  • oven
  • Roasting pan
  • Kitchen Shears
  • Saucepan
  • mixing bowl
  • Meat Thermometer

Method
 

Step-by-Step Instructions for Maple-Bourbon Glazed Turkey
  1. Mix together 1/3 cup kosher salt, 1 tablespoon freshly ground black pepper, 2 tablespoons brown sugar, and 1 tablespoon dried rubbed sage. Set aside.
  2. Remove the neck and giblets from the turkey, then pat it dry. Prepare for spatchcocking.
  3. Cut along the spine to remove it, then flatten the turkey for even cooking.
  4. Rub the dry brine mixture under the skin and all over the turkey. Refrigerate for 24-48 hours.
  5. Preheat your oven to 400°F (200°C) about 30 minutes before roasting.
  6. Melt 2 sticks of salted butter and whisk in the glaze ingredients. Simmer until thickened.
  7. Arrange vegetables in a roasting pan, place the turkey on top.
  8. Roast the turkey for 80-90 minutes, basting every 10 minutes, until internal temperature reaches 160°F (71°C).
  9. Remove from oven and rest covered loosely with foil for 30 minutes before carving.
  10. Utilize the drippings to create gravy by scraping brown bits and simmering with additional stock.

Notes

For the best experience, use quality ingredients and essential tools for preparation and roasting.