Roasting a whole turkey with a maple-bourbon glaze makes for a bird with more depth than a traditional turkey. In addition to its gorgeous golden brown skin, this maple-bourbon glazed turkey has notes of smoky bourbon and caramel in every bite. Made with pan drippings, the giblet gravy is rich and delicious, with hints of bourbon and maple.
For best results, the brine should be started two days ahead of time so the bird has time to brine and then air dry for 24 hours in the fridge.
- 3 tablespoons kosher salt
- 1 teaspoon black pepper
- 1 completely thawed 15 - 20 pound turkey
- 2 cups white wine, or chicken or turkey broth
- 1 cup maple syrup
- 1 cup bourbon
- 1 cup fresh squeezed orange juice
- 1/4 cup soy sauce
- 4 tablespoons unsalted butter
- 2 teaspoons paprika
- 2 tablespoons unsalted butter
- 1 shallot, minced
- turkey heart and liver, minced
- 4 tablespoons all-purpose flour
- 4 cups turkey or chicken stock
- pan drippings
- white wine, to taste
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Remove giblets and neck from the turkey cavity, and set aside.
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At least 12, but preferably 24 hours ahead of time, dry brine the turkey. Combine 3 tablespoons salt and 1 teaspoon black pepper, and rub it all over the turkey, inside and out. Set turkey in roasting pan and in the fridge 12 - 24 hours.
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When ready to roast the turkey, preheat oven to 375 degrees F. Se the turkey on a rimmed baking sheet and wash and dry the roasting pan and rack (the overnight drippings will be very salty, so best to start with a clean slate.)
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Truss turkey by tying feet together and tying wings down with butcher's twine. (More on trussing here.)
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Place turkey breast side up in roasting pan, add 2 cups white wine or broth to the bottom of the pan, and slide into oven. Cook 1 hour (1 1/2 hours for a larger bird).
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While bird roasts, combine glaze ingredients in a medium saucepan. Bring to a simmer over medium-high heat, stirring often, until mixture reduces by two-thirds. Once reduced, keep glaze warm over very low heat.
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After 1 hour, brush maple-bourbon glaze all over the turkey. Brush on more after 30 minutes.
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At the 2 hour mark, lower heat to 325 degrees F. Brush glaze over turkey every 30 minutes. Place a loose foil tent over any parts that are darkening too quickly.
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After 3 hours total cook time, check the temperature by inserting an instant-read thermometer deeply into the space between the leg and the bottom of the breast. Cook until the internal temperature reaches 165 degrees F, 3 1/2 - 5 hours total (the larger the bird, the longer the cook time).
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Once up to temperature, pull turkey from oven and rest 30 minutes. Carefully remove to a cutting board, grasping turkey from below so as not to disturb the glaze on the breast and legs.
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Meanwhile, make gravy. While turkey roasts, melt 2 tablespoons butter in a large saucepan over medium heat. Sauté shallots in butter until tender, about 5 minutes. Add liver and heart, and cook 5 minutes more. Stir in flour. Turn heat to low and add broth, a splash at a time, allowing gravy to re-thicken between additions. When the turkey moves to the roasting pan, carefully tip pan and carefully funnel pan juices into a tall jar. After a few minutes, the fat will settle on the top. Pour that off (as best you can), and gradually add 1 cup pan drippings to the gravy. Taste, and add salt, pepper, or a splash of white wine as needed. Gravy will thicken as it cools.
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To carve turkey, first remove trussing twine. Remove drumsticks and thighs by slicing through the skin that joins the thigh to the breast and cutting downward until you reach the joint. Push down on thigh to expose joint and then cut through it. Separate drumstick from thigh cutting at joint. Cut thigh meat away from bone and slice into serving portions.
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Next, remove wings by slicing through the joint, and then set them aside. To carve breast, cut slices from the sides roughly parallel to the center of the breast. Place meat on a warmed platter and serve immediately.