Roasted Bourbon &Mustard Glazed Turkey
Source of Recipe
Internet
List of Ingredients
1 12 to 14 pound whole turkey
salt and pepper to taste
cornbread stuffing
3/4 cup bourbon
1/4 cup Dijon mustard plus 2 teaspoons
1/4 cup brown sugar, packed
2 tablespoons. cornstarch
Giblet Stock:
1 package giblets and neck, from turkey
1 teaspoon vegetable oil; preferably canola
1 medium onion, chopped
1 medium carrot, chopped
3 1/2 cups chicken stock
2 cloves garlic, unpeeled
2 to 4 sprigs fresh parsley
a few sprigs fresh thyme
8 whole peppercorns
Preheat oven to 325F. Place a lightly oiled rack on the bottom of a large roasting pan. Lightly oil a 2 quart baking dish. Remove giblets and neck from turkey cavity and reserve for the stock. Discard the liver. Remove any visible fat from the turkey. Rinse it inside and out with cold water and pat dry. Season the cavity with salt and pepper. Spoon about half the corn bread stuffing into the turkey and neck cavities, securing the neck cavity with a skewer. Transfer the remaining stuffing to the prepared baking dish, cover with aluminum foil and refrigerate. For the bourbon and mustard glaze, stir together in a small bowl 1/4 cup of the bourbon, 1/4 cup of the mustard and 1/4 cup of the brown sugar. With your fingers, separate the turkey skin from the breast meat, taking care not to tear the skin or pierce the meat. Rub about half the glaze under the skin onto the breast meat; set aside the remaining glaze. Season the bird with salt and pepper. Tie the drumsticks together and tuck wing tips behind the back. Place the bird, breast side up, in the prepared roasting pan. Cover with lightly oiled aluminum foil and roast for 2 1/2 hours. Remove the foil, brush the turkey all over with some of the reserved glaze and baste with pan juices. Continue roasting, uncovered, 1 1/2 to 2 hours longer; brushing with glaze and basting from time to time. The turkey is done when a meat thermometer inserted into the thickest part of the thigh registers 180F and registers 165F when inserted into the stuffing. To make giblet stock: While the turkey is roasting, heat oil over medium high heat in a medium saucepan. Add the giblets, neck, onions and carrot; cook, stirring occasionally, for 10 to 15 minutes or until well browned. Add chicken stock, garlic, parsley, thyme, peppercorns and 1 cup of water; bring to a boil. Reduce heat to low and simmer for 30 minutes. Strain through a fine sieve. You should have about 2 1/2 cups stock. Chill until ready to use. Skim off the fat. To make gravy: When the turkey is done, transfer it to a carving board. Scoop the stuffing into a serving bowl, cover and keep warm. Place the dish of extra stuffing in the oven to heat. Cover the turkey loosely with aluminum foil and let rest for 15 to 30 minutes before carving. Meanwhile, pour the drippings from the roasting pan through a strainer into a small bowl, then chill in the freezer so that the fat can be skimmed off. Add the remaining 1/2 cup bourbon to the roasting pan and cook, stirring and scraping up any brown bits, for about 1 minute. Strain into a medium saucepan. Add the giblet stock and bring to a simmer. Skim off fat from the chilled pan juices before adding to the pan. In a small bowl, dissolve cornstarch in 1/4 cup water; slowly add to the simmering sauce, whisking until slightly thickened. Stir in the remaining 2 tablespoons mustard and 1 teaspoon brown sugar. Taste and adjust seasonings. Remove string from turkey and carve, discarding skin. Serve with gravy and stuffing.
Recipe
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