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<\/a><\/p>\nI love this Maple Bourbon Glazed Turkey! It\u2019s going to be on my Thanksgiving table for sure this year! The maple and bourbon with just a hint of orange all go together just fine!<\/p>\n<\/div>\n
This is real folks. Thanksgiving is next week and I\u2019m really excited. Mainly because I get to host this year but my friend from Australia will be coming back for another visit before he heads home. So not only do I get to cook, but cook for a guest who has never had Thanksgiving dinner before! The pressure is on. Lol! Not really, he loves my food so I\u2019m sure it will be all good! The funny thing is though, they rarely eat turkey in Australia so it will be a nice change for him and a new experience for sure! My guest list is set. Our friends that introduced us and my parents. It will be a small gathering which will be nice!<\/p>\n
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In preparation for next week\u2019s feast, I have been experimenting with different flavors which led me to the Maple Bourbon Glazed Turkey. The combination of maple, bourbon, orange, butter, fresh herbs, and garlic is like heaven on a plate! I love how the maple and butter give the turkey a glorious tan while cooking. Who doesn\u2019t love a nice tan, right? Ha, but seriously it is really pretty when it\u2019s done cooking and if you like to eat the turkey skin, well this is crispy and delicious. Savory with a tiny hint of sweetness from the maple and bourbon! I can\u2019t wait to make another one next week.<\/p>\n
I cooked this turkey on my Traeger grill. I didn\u2019t smoke this version but rather used it as an oven. So I adapted this recipe below as if you were cooking it in an oven. It\u2019s all really the same when it comes down to it. I figure about 15 minutes per pound at 350 degrees no matter your cooking method. It\u2019s hard to mess up a turkey if you add a lot of chicken broth<\/a> to the pan while it cooks. That\u2019s my secret and I have never had a dry bird. Trust me on this one. It also enables you to make an even more delicious gravy when you are done! Lots of extra goodness.<\/p>\n This week, I\u2019ll be busy trying to figure out the rest of the menu. I have some ideas, so I\u2019ll keep you posted. I do need to come up with some gluten-free options as one of my guests is gluten intolerant. I\u2019m actually excited about this and finding a nice balance of foods for everyone to enjoy!<\/p>\n Chipotle Honey Glazed Turkey<\/a><\/p>\n Stuffed Turkey Breast<\/a><\/p>\n \u00a0<\/p>\n Until next time\u2026 Happy Thanksgiving planning!<\/p>\n Maple Bourbon Glazed Turkey will be your new favorite turkey recipe and a beautiful centerpiece for your Thanksgiving table!<\/p>\n Preheat the oven or grill to 350 degrees.<\/p>\n<\/li>\n Rinse and pat dry your turkey and place in a roasting pan with a rack that is large enough to accommodate the bird. Place the onion in the “neck” portion (the hole on the front with the extra skin is) and in the cavity add the orange, squeezing the juice inside before inserting the orange.<\/p>\n<\/li>\n In a small bowl, add the softened butter, rosemary, garlic, thyme, sage, salt, and pepper. Mix well with a fork.<\/p>\n<\/li>\n Smear the butter mixture evenly over the bird and add 4 cups of broth to the bottom of the pan.<\/p>\n<\/li>\n Place the bird in the oven and make the glaze. In a small bowl whisk together the butter, maple syrup, and bourbon. Set aside. (You may need to microwave for a few seconds between basting).<\/p>\n<\/li>\n After about an hour, baste the bird with the glaze. Do this every half hour to 45 minutes during the cooking process. Also, baste the bird with some of the pan drippings as well to keep moist. Add more broth as needed (I always end up using all 8 cups).<\/p>\n<\/li>\n Cook until the internal temperature reaches 165 degrees (if the thermometer is placed in the breast area or 180 degrees if placed in thigh area). Tent the bird with tin foil if it begins to brown too much during the cooking process.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n \u00a0<\/p>\n
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<\/p>\nOther Great Turkey Recipes<\/h3>\n
Maple Bourbon Glazed Turkey<\/h2>\n
Ingredients<\/h3>\n
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Maple Bourbon Glaze<\/h4>\n
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Instructions<\/h3>\n
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Notes<\/h3>\n
\nI always cook a 12-13 pound turkey because that’s enough for me! If you cook a larger bird you will need to adjust the cooking time! Here is a good article<\/a> to read about roasting a turkey. It has good advice on stuffing or no stuffing and tips on cooking time and temperature for every size bird!<\/em><\/span>
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