Go Bold With This Bourbon-Glazed Thanksgiving Turkey

Susannah Chen

There's something lovely about the simplicity of a brine-free, herb-roasted turkey. But after years of enjoying the same turkey and cream gravy, a gal might want to try something a little radical on Thanksgiving. Maybe you're ready for a change - but you're not ready to bust out, say, the deep fryer quite yet - try our Southern spin on the big Thanksgiving bird. It's rubbed with a chili, garlic, onion, and mustard butter, then basted continually with a bourbon, apple cider, and brown sugar glaze. The results are shockingly flavorful - this is one risk worth taking. See for yourself.

Related: 26 Totally Unexpected Thanksgiving Sides

Bourbon-Glazed, Spice-Rubbed Turkey

Adapted from Every Day With Rachael Ray

Ingredients

  1. 1 12-pound turkey, giblets removed
    Salt and pepper, to taste
    1 cup bourbon
    1 cup honey
    1 cup apple cider vinegar
    1 1/2 cups dark brown sugar
    4 tablespoons paprika
    4 tablespoons yellow mustard
    2 tablespoons chili powder
    1 tablespoon garlic powder
    1 tablespoon onion powder
    1 stick of butter, at room temperature










Directions

  1. Rinse the turkey inside and out with cold water and pat dry. Season the outside of the bird and the inside of the cavity with salt and pepper.
  2. In a container with a tight-fitting lid, combine the bourbon, honey, cider vinegar, and 1 cup brown sugar. Shake vigorously to blend; set aside.
  3. Preheat the oven to 450°F. In a bowl, combine the remaining 1/2 cup brown sugar with the paprika, mustard, chili powder, garlic powder, onion powder, and butter to form a paste. Rub the paste all over the turkey.
  4. Roast the turkey for about 45 minutes, until slightly golden brown. Reduce the heat to 350°F and continue roasting, brushing with some of the bourbon glaze every 20 minutes, for 1 to 1 1/2 hours longer. An instant-read thermometer inserted in the thigh should register 160ºF. Remove the turkey from the oven, brush with the remaining glaze, loosely tent, and let rest 15 minutes before slicing.

Information

Category Poultry, Main Dishes Cuisine North American Yield Serves 8 Total Time 1 hour, 59 minutes, 59 seconds