You may have seen Renee Ferguson, cookbook author and “Turkey Diva” last night on Food Network’s Throwdown with Bobby Flay, and today for Thanksgiving she joins us on BourbonBlog.com once again for a new podcast interview and new Turkey recipes from her book Talk Turkey to Me . This is essential handbook for the holidays, order it here and listen this former Butterball hotline ,
“This Bourbon sauce is a wonderful alternative to gravy and provides a sensational flavor burst with every bite!” – says Renee on this recipe.
While she doesn’t give a specific bourbon to use, I may have to throw in my suggestion: Wild Turkey…seems to make sense
Bourbon-Glazed Roasted Turkey by Renee Ferguson
10-18-lb. whole turkey, fresh or frozen (thawed)
Salt and freshly ground black pepper, to taste
1 large tart apple, cored and quartered
1 large onion quartered
1 cup peach preserves
¼ cup Bourbon whiskey
2 Tablespoons Butter
1 Tablespoon Angostura bitters (Optional)
* Remove giblets and neck and from turkey. Blot dry with paper towels.
* Sprinkle turkey cavity with salt and pepper, and place a quartered apple and onion in the cavity.
* Place turkey, breast side up, on a wire roasting rack in a shallow open roasting pan.
* Spray or brush turkey with olive or vegetable oil.
* Roast turkey uncovered in a preheated 325°oven between 3 – 3 ½ hours. No need to baste at this time.
* After 2/3 cook time shield the breast with a tent of aluminum foil. Continue cooking.
* Meanwhile, in a small saucepan, combine preserves, bourbon and bitters over low heat.
Cook until preserves are melted. During the last 30 minutes of roasting time, remove the foil and baste bird several times with bourbon peach glaze. Continue roasting uncovered and baste every 10-15 minutes. Reserve any remaining glaze to serve on the side.
* Continue to roast until the thermometer registers 180°F. in the thigh.
* Remove turkey from oven. Discard apple quarters. Allow turkey to rest for 15-20 minutes before carving.