Roasted Turkey with Fried Pecan-Bourbon GlazeFrom hopscotch 7 years ago
- 18 to 20 pounds 4 1/4 to 4 3/4 hours shopping list
- Turkey: shopping list
- 4 tablespoons butter, softened shopping list
- 1 tablespoon House seasoning, recipe follows shopping list
- 2 tablespoons chopped fresh parsley leaves shopping list
- 2 tablespoons minced shallots shopping list
- 2 teaspoons minced garlic cloves shopping list
- 1 (12-pound) turkey shopping list
- Stuffing, if desired shopping list
- Glaze: shopping list
- 2 sticks butter shopping list
- 2 cups pecan halves shopping list
- 1 cup brown sugar shopping list
- 1/2 cup molasses shopping list
- 1/2 cup honey shopping list
- 1/2 cup bourbon shopping list
How to make it
- For the turkey:
- Preheat oven to 375 degrees F.
- In a small mixing bowl combine all ingredients
- Thoroughly rinse and dry the turkey well. Tuck the wings underneath the body and place the turkey in a roasting pan. Rub the butter mixture all over the turkey. Stuff, if desired.
- Roast for 18 minutes per pound (including stuffing weight, if using). The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh and deep into the stuffing registers 165 degrees F and the juices run clear. Remove from the oven and loosely tent with foil. Let rest for 20 minutes before carving.
- For the glaze:
- Melt the butter in a skillet over medium heat. When the butter just begins to bubble, stir in the pecan halves. Let the pecan halves gently fry in the butter until they take on a lightly toasted color. Then add the sugar, molasses and honey and stir until the sugar melts. Pour in the bourbon, raise the heat and bring to a boil. Lower the heat and simmer for 5 minutes until the glaze is smooth, except for the pecans, of course, and syrupy.
- Let the glaze cool slightly and then pour it over the roasted turkey. Serve any extra glaze in the side at the table.
- House Seasoning:
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
- Mix ingredients together and store in an airtight container for up to 6 months.
- My family are finicky eaters, because of this I left the pecans and the glaze out.
- From the butt end of the turkey, plaster under the skin of the turkey with butter and the herbs. Don't forget under the wings, and so forth. This is where your turkey gets it succulent flavors.
- This recipe is readily available throughout the internet, use any search engine to retain it.
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