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Roast Bourbon
& Mustard Glazed Turkey
- 12 to 14 pounds Honeysuckle
White Whole Turkey
Salt and pepper to taste
Cornbread
Stuffing
3/4 cup bourbon
1/4 cup Dijon, plus 2 teapoons (or spicy brown mustard)
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 or 1/2
teaspoon dry)
8 whole peppercorns
- Preheat oven to 325°F
(160°C). 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 180°F (85°C) and registers 165°F
(75°C) 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.
Makes 20 servings.
Recipe and photograph provided
courtesy of Honeysuckle White, a division of Cargill, Incorporated.
Used with permission.
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