Roast Turkey with Drambuie Stuffing
Drambuie is a honey and herb-flavored liqueur that pairs perfectly with turkey.
1 (12-pound) whole turkey, cleaned and patted dry inside and out
3/4 cup Drambuie - divided use
9 cups prepared stuffing
1/2 cup butter, softened
2 tablespoons all-purpose flour
1 1/2 cups water or chicken broth
1 teaspoon chicken base or bouillon granules (or 1 cube)
- Preheat oven to 350°F (175°C).
- Add 1/2 cup Drambuie to prepared stuffing and place in cavity of turkey. Place turkey on a roasting rack in a shallow roasting pan, breast-side up.
- Combine butter and 2 tablespoon Drambuie in a small bowl. Gently lift skin above cavity and rub butter mixture over breast meat, taking care not to tear skin. Tie drumsticks together to hold their shape. Bake for 3 to 4 hours, or until stuffing reaches an internal temperature of 165°F. After about 2 hours of cooking time, check the color of turkey. Cover with a loose foil tent when turkey reaches a light golden brown color.
- Allow turkey to rest in order for juices to redistribute through turkey. Meanwhile, carefully pour all but 2 tablespoon fat from pan. Place over medium-low heat and add flour. Whisk constantly until mixture is hot and bubbly. Slowly pour in water while continuing to whisk. Add remaining 2 tablespoons Drambuie and chicken bouillon cube to pan. Stir until gravy reaches desired consistency. Season to taste with salt and pepper.
- Carve turkey as desired and serve with gravy on the side.
Makes 12 servings.