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    Roasted Turkey with Bourbon-Butter Glaze

    List of Ingredients




    1/2 cup butter, softened
    1/4 cup packed brown sugar
    2 tablespoons snipped fresh marjoram or 2 teaspoons dried
    marjoram, crushed
    1 teaspoon finely shredded lemon peel
    1 14- to 16-pound turkey
    1/4 cup bourbon
    Salt
    Pepper
    Fresh herbs (optional)
    Kumquats (optional)

    Recipe



    For glaze, combine butter, brown sugar, marjoram, and lemon peel in a
    small mixing bowl.

    Place turkey, breast side up, on a rack in a shallow roasting pan. Using
    your fingers, separate turkey skin from breast meat, being careful not to tear
    skin or pierce meat. Spread about half of the glaze over the breast meat
    under the skin.

    Melt remaining glaze; cool slightly. Stir in bourbon. Brush mixture over
    outside of turkey. Season turkey with salt and pepper. Pull neck skin to
    back and fasten with a short skewer. Tuck drumsticks under the band of
    skin that crosses the tail. If there isn't a band, tie drumsticks to tail. Twist
    wing tips under back.

    Insert a meat thermometer in the center of an inside thigh muscle. The
    thermometer bulb should not touch bone. Cover turkey loosely with foil.
    Roast in a 325 degree F oven for 3-3/4 to 4-1/4 hours or until thermometer
    registers 180 degrees F. After 3 hours, cut the skin or string between
    drumsticks. Remove foil the last 30 minutes of roasting to let bird brown.
    Turkey is done when drumsticks move very easily in their sockets and their
    thickest parts feel soft when pressed. Remove turkey from oven and cover
    loosely with foil. Let stand 15 to 20 minutes before carving. If desired,
    garnish platter with fresh herbs and kumquats. Makes 12 to 15 serving

 

 

 


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