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Juicy Maple Bourbon Glazed Turkey

Juicy Maple Bourbon Glazed Turkey: Your Perfect Thanksgiving Star

This Juicy Maple Bourbon Glazed Turkey will elevate your Thanksgiving feast with its unforgettable flavor and effortless elegance.
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Prep Time 2 hours
Cook Time 1 hour 30 minutes
Resting Time 30 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Turkey
  • 1 whole Turkey Use a fresh or heritage breed turkey for optimal flavor.
For the Dry Brine
  • 1/4 cup Kosher Salt Enhances flavor and tenderizes the meat.
  • 1 teaspoon Black Pepper Freshly ground for the best taste.
  • 1/4 cup Brown Sugar Provides sweetness and aids in caramelization.
  • 1 tablespoon Dried Rubbed Sage Herb flavor; fresh sage can enhance the dish even further.
For the Aromatics
  • 2 whole Yellow Onions Quartered for even cooking.
  • 2 whole Carrots Can substitute with parsnips.
  • 1 whole Garlic Use a whole bulb with the top removed.
  • 1 tablespoon Thyme Complementary herb flavor.
For the Glaze
  • 1 cup Turkey Stock Adds moisture and flavor; homemade is ideal.
  • 1/2 cup White Wine Adds depth of flavor; chicken broth can substitute.
  • 1/2 cup Salted Butter Adds richness; unsalted can be used.
  • 1/2 cup Pure Maple Syrup Essential for sweetness in the glaze.
  • 1 tablespoon Dijon Mustard Provides slight tang and depth.
  • 2 tablespoons Minced Fresh Sage Fresh aromas elevate the glaze.
  • 2 tablespoons Minced Thyme Leaves Fresh or dried works well.
  • 1/2 cup Bourbon Adds unique flavor to the glaze.

Equipment

  • Roasting pan
  • Kitchen shears
  • Medium saucepan
  • Probe thermometer

Method
 

Preparation
  1. Prepare Dry Brine: Mix kosher salt, black pepper, brown sugar, and dried rubbed sage in a small bowl.
  2. Prep Turkey: Remove neck and giblets, and pat turkey dry with paper towels.
  3. Spatchcock Turkey: Cut along both sides of the turkey's spine, flattening it.
  4. Apply Dry Brine: Rub the dry brine all over the turkey, then refrigerate uncovered for 24 to 48 hours.
  5. Make Maple-Bourbon Glaze: Combine butter, maple syrup, mustard, sage, and thyme in a saucepan. Stir until thickened, then stir in bourbon.
  6. Preheat Oven to 400°F: Prepare your roasting setup.
  7. Prepare Roasting Pan: Spread onions, carrots, garlic, and thyme in a large roasting pan, adding turkey stock and white wine.
  8. Roast Turkey: Place turkey in roasting pan and roast for about 45 minutes.
  9. Baste: Baste turkey every 10 minutes until the internal temperature reaches 160°F, about 80-90 minutes total cooking time.
  10. Rest and Serve: Transfer turkey to a cutting board, tent with foil, and rest for at least 30 minutes before carving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 10gProtein: 35gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 120mgSodium: 800mgPotassium: 500mgFiber: 1gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 2mg

Notes

Ensure to store any leftovers in airtight containers to maintain freshness.

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