Bourbon Turkey Recipes

Steps:

• For the maple-whiskey brine: Combine the whiskey, maple syrup, salt, peppercorns, bay leaves, garlic, rosemary, orange peel, apple peel and 8 cups (2 quarts) water in a large pot. Bring to a boil uncovered, stirring to dissolve the salt, then turn off the heat and cover. Allow to cool completely, then place in the fridge to chill.
• For the turkey: Remove the turkey from its packaging and remove the bags inside that hold the neck and giblets. Rinse the neck and giblets and put them in a plastic bag in the fridge; you'll need them for the Maple-Whiskey Gravy. Rinse the turkey thoroughly with cold water. Place the turkey in a large brining bag or pot. Pour in the maple-whiskey brine, cover with cold water and place in the fridge for 16 to 24 hours so the brine can work its magic.
• When ready for roasting, preheat the oven to 275 degrees F.
• Remove the turkey from the brine and rinse it thoroughly again inside and out. Soak the turkey in cold water for 15 to 20 minutes, then rinse again and pat dry. Tuck the wings underneath the turkey, then tie the legs together with kitchen string. Place the turkey breast-side up on a rack in a large, shallow roasting pan. Cover the pan with heavy-duty foil so that it's well sealed. Roast for about 10 minutes per pound (about 2 1/2 hours for a 15-pound turkey and about 3 hours 20 minutes for a 20-pound turkey).
• Remove the turkey from the oven and increase the oven temperature to 375 degrees F. Remove the foil and set aside. (Put stuffing in the bird if you wish at this point.) Rub the butter all over the skin of the turkey, getting in the crevices. Insert a probe thermometer into the thigh, near the hip joint. Place the turkey, uncovered, back in the oven. Continue roasting, basting or brushing with the juices in the pan every 30 minutes, until the thermometer registers 165 degrees F and the juices are no longer pink. This could take another 2 to 2 1/2 hours, depending on the size of the bird.
• Remove the turkey from the oven and cover lightly with foil until you are ready to carve it. Pour the pan drippings into a fat separator and set aside for the Maple-Whiskey Gravy.
• Put the giblets and neck in a small saucepan of water over medium heat and bring to a boil. Turn the heat to medium low and simmer until the giblets are cooked, 45 minutes to 1 hour. Remove the giblets and neck, set aside and keep the water in the saucepan.
• In the turkey roasting pan (which should not have been cleaned!), add back 1/4 cup turkey fat. Sprinkle in the flour and whisk it into the fat to form a paste. If the paste is too thick or clumpy, add a little more fat. If it's too greasy, sprinkle in more flour. Whisk and cook the roux over medium-low heat until deep golden brown.
• Turn off the heat and add the whiskey, then turn the heat back on and whisk it in. Pour in the chicken broth, whisking the whole time, then add the maple syrup. Allow it to cook and thicken for several minutes, whisking occasionally. If the gravy gets too thick or if it's too salty, thin it with a little of the giblet water. If the gravy is too thin, just keep cooking until it thickens up. Taste, then add salt and plenty of black pepper. Chop the giblets and add them to the gravy. Remove as much of the neck meat as you can and add it to the gravy too. Serve immediately!

Steps:

• Dry brine:
• Mix salt, pepper, granulated sugar, and paprika in a small bowl. Arrange turkey on a cutting board breast side up. Remove legs (keeping thigh and drumstick intact) by slicing through the skin that joins breast and leg, then bend leg down to expose joint and cut completely through the joint. Try to leave as much skin on breast as possible. Place legs on a large rimmed baking sheet. Set aside neck and giblets in cavity for making gravy. Arrange turkey on baking sheet with legs and generously sprinkle legs and turkey all over with dry brine, patting to adhere. Chill, uncovered, at least 12 hours and up to 2 days.
• Confit legs:
• Wipe off turkey legs (do not rinse) and place in the smallest heavy pot that will accommodate legs in a single layer (it's okay if they overlap slightly). Add garlic and rosemary. Pour in oil just to barely cover legs. Heat over medium until a few bubbles begin to appear. Cover, reduce heat, and very gently simmer until meat is tender (the meat on the drumstick will have pulled away from the bone), 3-3 1/2 hours. Let turkey thighs cool in oil until just warm, about 2 hours. Chill at least 2 hours but preferably longer. Meat will firm up the colder it gets, making it less likely to fall apart when glazing.
• Breast and assembly:
• Preheat oven to 425°F. Place turkey on a wire rack set inside a large rimmed baking sheet. Roast, rotating baking sheet once, until golden brown all over, 35-40 minutes.
• Meanwhile, bring brown sugar, bourbon, soy sauce, butter, and paprika to a simmer in a small saucepan over medium heat, stirring occasionally, until reduced by about half and thick enough to coat a spoon but not syrupy, 6-8 minutes. Reduce heat to very low and keep glaze warm until ready to use.
• Reduce oven temperature to 325°F and roast turkey until an instant-read thermometer inserted into the thickest part of breast registers 100°F-110°F. Then roast, basting every 10 minutes or so, making sure to lightly coat the entire breast each time (but save some glaze for the legs) and rotating baking sheet occasionally, until thermometer registers 150°F, 60-75 minutes total after reducing oven temperature to 325°F. Transfer breast to a cutting board and let rest at least 30 minutes before carving.
• Increase oven temperature back to 425°F. Remove turkey legs from oil, wiping off excess, and place on a clean rimmed baking sheet; discard or chill cooking oil (skim off juices and use them in gravy; use oil for cassoulet or another confit).
• Carefully move a rack to upper third of oven and roast legs until skin is golden brown and fat is rendered, 15-20 minutes. Then roast, basting every 3 minutes or so with remaining glaze, until legs are well coated, 10-12 minutes. Arrange on a platter with sliced breast for serving.
• Do Ahead
• Legs can be cooked 1 day ahead. Keep chilled in oil.

Steps:

• Place all ingredients other than butter into a saucepan. Whisk, then bring to a boil.
• Reduce heat, then simmer for 10 minutes.
• slice butter into small pats, and add the butter after the 10 minutes are up. Whisk until the butter is melted,.
• Using a 30ml flavor injector, inject the turkey in the breast, thighs,drumstick and upper wing ares. No more than 15ml should be injected at any one place.
• Cook bird according to your normal method.

Steps:

• 24 hours in Advance: Soak 1 yard of cheesecloth in bourbon ring out lightly and stuff into turkey cavity.
• Rub Herbs de Provence under the turkey skin.
• With a kitchen needle and thread tack the skin back on the breast securely with a few stitches.
• Wrap the turkey with the remaining cheesecloth and soak the cloth with the remaining bourbon.
• Marinate in fridge for 24 hours, turning the turkey over 4-6 times.
• Next day: Preheat oven to 275 degrees F.
• Remove cheesecloth from the outside of the turkey and stuff it into the cavity with the other cheesecloth.
• Rub turkey with olive oil and salt and pepper.
• Bake 275 degrees f for 5 hours basting frequently.

Steps:

• Add sugar & salt to 1.5 cup of bourbon take HALF of the herbs,1 apple, 1 orange and orange rind, peppercorns,1 garlic head, and 1 onion in saucepan bring to a low boil dissolving the sugar & salt. Remove from heat.
• Take a potato masher and gently press down the ingredients in the saucepan so all the flavors can release into the bourbon. Add 1 cup of ice to cool down.
• Line large bucket or pot with brining bag add the OTHER HALF of the herbs, fruit, peppercorns, orange rind, garlic & onion.
• Place turkey in bag, add 1 cup of bourbon to the inside cavity of turkey, 7 cups of cold water, then add bourbon & ice mixture finish with 8 more cups of bourbon.
• Stir & submerge turkey in bourbon brine make sure no air is in brining bag. Take the flavor injector, and inject the turkey in several different areas with the brining solution.
• Refrigerate & rotate every 12 hours.
• Brine for 48 hours, bring to room temperature for 45 minutes. Pat dry and cook. (SEE BOURBON DRUNKEN UPSIDE-DOWN TURKEY RECIPE).

Steps:

• Pour roasting pan drippings in measuring cup and allow to separate.
• Reserve 3 tablespoons of the fat.
• Discard remaining fat and add drippings to turkey stock.
• Heat reserved fat in roasting pan over medium-high heat.
• Add garlic, shallot, rosemary, and bay leaf.
• Cook and stir until shallot is tender, about 5 minutes.
• Make a paste with butter and flour in a small bowl and reserve.
• Add broth to roasting pan and scrape up any brown bits from bottom of pan.
• Bring to boil.
• Slowly whisk in flour mixture, continuing to boil, until thickened.
• Season to taste with salt and pepper.
• Stir in one capful of good bourbon just before serving.

Steps:

• Remove giblets and neck from turkey; discard. Rinse turkey thoroughly with cold water; pat dry. Combine orange juice, water, 1/2 cup bourbon, and molasses in a 2-gallon heavy-duty ziptop plastic bag; add turkey. Seal and marinate in refrigerator 4 to 24 hours turning bag occasionally. Remove turkey from bag, reserving marinade.
• Preheat oven to 350 degrees.
• Tie ends of legs with cord. Lift wing tip up and over back and tuck under bird. Sprinkle 1/2 teaspoon salt into body cavity. Stuff cavity with oranges. Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350 degrees for 3 hours or until thermometer registers 180 degrees. (Cover loosely with foil if it gets too brown.) Remove turkey from oven. Cover loosely with foil; let stand at least 10 minutes before carving. Discard oranges.
• Pour reserved marinade into saucepan; bring to a boil. Skim foam from mixture with a slotted spoon; discard. Reduce heat to medium; cook until reduced to 3 1/2 cups (about 15 minutes). Combine 1/4 cup bourbon and flour in a small bowl, stirring well with a whisk. Add to reduced marinade; bring to a boil and cook 1 minute, stirring constantly. Stir in 1/4 teaspoon salt. Serve sauce with turkey. Garnish with orange slices and parsley sprigs if desired.

Steps:

• For the stock: In a medium saucepot, add enough water (approximately 5 cups) to cover the turkey neck, giblets, carrot, celery, and onion. Bring the water to a boil; reduce heat and simmer on low, skimming the top occasionally for any foam. Cook the stock for at least one hour and up to two hours. Discard the turkey pieces and vegetables and strain the stock through a cheesecloth-lined strainer into another bowl. Strain again, if desired.
• For the gravy: In a wide pot or skillet (just deep enough to accommodate the stock), melt the butter over medium heat. Add the onions and saute until tender, about 5 minutes. Add the bourbon and cook until nearly evaporated. Add the turkey stock and cornstarch and whisk vigorously until smooth.
• Increase the heat to high and bring the gravy to a boil. Cook, stirring frequently, until it has reduced down and is thick enough to coat the back of a spoon, 15 to 20 minutes. Season to taste with salt and pepper. Stir in the sage and cook for one more minute. Adjust seasoning, if necessary. Turn off heat and keep warm until ready to serve.

Steps:

• Unwrap the turkey and remove the neck and giblets (reserve for gravy). Rinse the turkey under cold water and pat dry. Fill a large pot with 2 quarts water; add the orange zest, orange juice, 2 cups kosher salt, the sugar, black tea bags, bay leaves, cloves, peppercorns and bourbon. Bring to a boil, then simmer 10 minutes. Add 4 quarts cold water and let cool. Submerge the turkey in the brine, adding water to cover, if necessary. Refrigerate at least 8 hours or overnight.
• Remove the turkey from the brine; rinse and pat dry. Mix the butter, honey, dijon mustard and spicy brown mustard until combined. Reserve 4 tablespoons of the butter, then rub the rest under the turkey skin on the breasts and legs. Rub 2 tablespoons of the reserved butter on the skin; chill and save the rest for your gravy. Let the turkey stand 30 minutes at room temperature before roasting.
• Put the oven rack in the lowest position; preheat the oven to 350 degrees F. Put the turkey breast-side up on a rack in a large roasting pan, tucking the wing tips under. Tie the drumsticks together with twine. Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired.

Steps:

• Make Classic Stuffing, adding 2 chopped pears, 1 cup chopped pecans and 1/2 cup bourbon to the cooked vegetables; simmer 2 minutes before adding the broth.
• Classic Stuffing: Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups turkey or chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake 30 minutes at 375 degrees F; uncover and bake until golden, 30 more minutes. (Or stuff in your turkey and bake.)

Steps:

• Remove giblets and neck from turkey; reserve for other uses, if desired. Rinse turkey thoroughly with cold water, and pat dry.
• Add water to a large stockpot, filling half full; stir in maple syrup, bourbon, and pickling spice. Add turkey and, if needed, additional water to cover. Cover and chill turkey 2 days.
• Soak hickory wood chunks in fresh water at least 30 minutes. Prepare charcoal fire in smoker; let fire burn 20 to 30 minutes.
• Remove turkey from water, discarding water mixture; pat dry. Cut carrot and celery in half crosswise. Stuff cavity with carrot, celery, and onion. Pierce lemon with a fork; place in neck cavity.
• Combine salt and pepper; rub mixture over turkey. Fold wings under, and tie legs together with string, if desired.
• Drain wood chunks, and place on coals. Place water pan in smoker, and add water to depth of fill line. Place turkey in center of lower food rack; cover with smoker lid.
• Cook 6 hours or until a meat thermometer inserted into thickest portion of turkey thigh registers 180°, adding additional water, charcoal, and wood chunks as needed. Remove from smoker, and let stand 15 minutes before slicing. Garnish, if desired.