Orange Bourbon Glazed Turkey
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Dinner,  Thanksgiving

Orange-Bourbon Glazed Turkey

Who doesn’t love Thanksgiving season? There is just so much good food to go around, but the centerpiece for me is always the Turkey. We tried brining this year for the first time and I was very happy with the result. Ultimately, whether or not to brine is a personal taste. We have done both ways now and both were very good but were slightly different.

I did a 24 hour wet brine followed by a short (2-3 hour) dry brine to set the skin. I coated the whole thing in a compound butter and let the oven do its magic!! The result: super browned crispy skin and great flavor to match. The nice thing with this recipe is the glaze that is applied at the end, it adds that characteristic bourbon sweetness and adds just a bit of stickiness.

You could experiment with different glaze flavors or compound butters but we picked this one because it just screamed fall to us. How ever you do your turkey, Enjoy!!!

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Orange-Bourbon Glazed Turkey

Prep Time30 mins
Cook Time3 hrs
Resting Time20 mins
Total Time3 hrs 30 mins
Course: Main Course
Cuisine: American
Servings: 8 People

Ingredients

Brine

  • 7 Qt Water
  • 1 Qt Apple Cider
  • 1 Orange Zest and Quarter
  • 3 Shallots or 1 really big one Quartered
  • 2.5 Tbs Whole Pepper Corns
  • 3/4 Cup Salt
  • 3 Bay Leaves
  • 2 Sprigs Rosemary
  • 4 Sprigs Thyme

Roast

  • 4 Tbs butter
  • 1 Orange Zest and Quarter
  • 3 Sprigs Thyme
  • 3 Shallots Quarter
  • 10 Sage Leaves
  • Salt & Pepper

Glaze

  • 4 Oz Bourbon
  • 4 Oz Apple Cider
  • 1 Orange Zest and Juice
  • 1 Tbs Whole Pepper Corns
  • 2 Tbs Maple Syrup
  • 1 Tsp Salt

Instructions

Brine

  • Combine all of the ingredients with the turkey in a large tub or brining bag.
  • Ensure the turkey is covered with liquid (ensure your tub is the right depth for this or tie up the bag).
  • Brine for 24 hours. Remove from the brine and dry with paper towel. Salt the whole bird and let stand in the refrigerator for another 2-3 hours. Remove at least an hour prior to cooking to bring to room temp

Roast

  • Preheat the oven to 350F.
  • Combine the butter, orange zest, thyme, salt, and pepper to create smooth mix.
  • Insert the sage leaves under the skin of the turkey distributing in the breast and thighs as much as possible.
  • Place the shallot and orange quarters in the turkey cavity along with several sage leaves.
  • Coat the entire bird in the compound butter. Truss the turkey so that the legs and wings are tucked in close. Place in a roasting pan with a rack.
  • Roast for ~3 hours, rotating the roasting pan every hour. Prep the glaze starting at the end of the second hour.

Glaze

  • Combine all of the ingredients in a small sauce pan, bring to a boil over medium heat.
  • Reduce heat and simmer for 20-25 minutes until the liquid reduces and the glaze thickens.
  • Pour over the turkey and finish cooking. Thigh temperature should be around 180F.
  • Let stand for 15-20 Minutes before carving.
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