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Renee Ferguson

Renee Ferguson, Turkey Expert

Renee Ferguson, Cookbook author of “Talk Turkey to Me” is the Turky Diva!” She joins BourbonBlog.com with Turkey cooking suggestions and advice for holidays in the podcasts and recipe below.

As a former Butterball expert, Renee has appeared on the Food Network’s “Throwdown! with Bobby Flay“, which you can watch via “On Demand” this year on most cable and satellite TV providers, go to Food Network-Thanksgiving. We’re also including our own recent interview with Bobby Flay at the bottom of this story.

BourbonBlog.com 2009 Podcast Interview with Renee Ferguson, click below to stream audio

BourbonBlog.com 2010: Interview with Renee Ferguson,click below to stream audio


“This Bourbon sauce is a wonderful alternative to gravy and provides a sensational flavor burst with every bite!”
– says Renee on this recipe.

Bourbon-Glazed Roasted Turkey Recipe by Renee Ferguson
Bourbon_Turkey_Recipe_Wild_Turkey
Ingredients
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)

Instructions

* 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.

Talk_Turkey_To_MeCook 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.

Throwdown with Bobby Flay Food Network

 

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