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Maple Bourbon Glazed Turkey

2 cups bourbon. MAPLE GLAZE: 3/4 cup maple syrup. 2 tbsp molasses. 2 tbsp brown sugar. 1 tbsp Worcestershire sauce. DIRECTIONS: In small bowl, mix together the salt, brown sugar, and chili powder. Place the turkey in a roasting pan with a rack and pat dry with paper towels. Remove the neck and giblets and place them in the bottom of the.

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Turn on the rotisserie motor and spit roast the turkey for about 20 minutes per pound of meat (20 min per 0.5 kilos). While the turkey is starting to cook, melt the butter in a saucepan over medium-low heat. Once melted, add the bourbon and the maple syrup. Bring this mixture to a simmer for a few minutes, then remove from heat.

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Melt the remaining butter over medium heat in a small saucepan. Add the bourbon and bring to a simmer. Stir occasionally until the glaze has reduced slightly, about 10 minutes. After 1 1/2 hours, brush the turkey with the bourbon glaze every 20 minutes. Start checking the temperature after 2 hours total roasting time.

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Giblet Broth (make one day ahead): Giblets and neck from turkey, washed; 2 cans (14 oz each) chicken broth; 2 cup water; 2 ribs of celery, with leaves

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Cook 1 hour (1 1/2 hours for a larger bird). 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. After 1 hour, brush maple-bourbon glaze all over the turkey.

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Make the Roasted Turkey: Preheat oven to 500 degrees F with a rack set at the lowest level. Pat turkey completely dry with paper towels, and place turkey on rack inside roasting pan. Place thyme, sage, apple and onion in turkey's cavity. Tuck turkey wings underneath the turkey.

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directions. Combine all of the ingredients in a bowl and refrigerate, covered, overnight. Brush the glaze over the turkey during the last 15 minutes of roasting @ 5 minute intervals. This recipe was featured in Parade's SimplyDelicious November 2005. It has been tried and true season after season as well as a little here and a lit.

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Cooking boneless turkey breast in the air fryer: Make glaze as directed. Slather turkey breast with a thin layer of glaze, then preheat air fryer to 360°F. Once preheated, add turkey breast to the basket of the air fryer and air fry for about 1 hour, turning and basting every 15 minutes or so. Turkey breast is done when the internal.

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In a small bowl, add the softened butter, rosemary, garlic, thyme, sage, salt, and pepper. Mix well with a fork. Smear the butter mixture evenly over the bird and add 4 cups of broth to the bottom of the pan. Place the bird in the oven and make the glaze. In a small bowl whisk together the butter, maple syrup, and bourbon.

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2. When ready to cook, remove turkey from refrigerator and place, breast side up, in a roasting pan fitted with a rack; let sit at room temperature 1 hour. Place a rack in lowest part of oven and heat to 450 degrees. 3. Stuff cavity with half of the celery, apples, and onions and all of the thyme. Using kitchen twine, tie legs together, then.

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Preheat oven to 425 degrees. Pat turkey dry. In a small bowl combine onion powder, garlic powder, salt, black pepper, sage, and thyme. Set aside. Rub turkey breast with olive oil and the spice rub from step 2. Into the cavity of the turkey, add half an onion, garlic cloves, carrot, and celery.

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Prepare the Brine Thoroughly m ix entire contents of the package with 4 cups of water in a medium stock pot. Add the maple syrup and bourbon, stir and bring to a boil. Remove from the heat and add 8 - 12 cups of ice water to completely cool the liquid. Place the turkey in a food safe container.

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Steps. 1. For brine, in 2-quart saucepan, heat 3 cups of the water, 3/4 cup salt, 3/4 cup maple syrup, 3/4 cup bourbon, the orange rind, thyme and bay leaves to simmering over medium heat. Cook and stir until salt is dissolved, about 6 minutes. Pour into large clean bucket or stockpot (noncorrosive), and let cool to room temperature, about 20.

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Preparation. Combine all of the ingredients in a bowl and refrigerate, covered, overnight. Brush the glaze over the turkey during the last 15 minutes of roasting. Also, add ½ cup to the Giblet.

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Preheat the oven to 350°F. Pat the turkey breast dry and place it on a roasting rack in a small roasting pan. 3.5 lb boneless skin-on turkey breast. Add the celery, onion, apple, lemon, and thyme to the roasting pan around the turkey. 2 celery stalks, 1 yellow onion, 1 apple, 1 lemon, 6 sprigs fresh thyme.

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Preheat the oven to 350. Place the onions, sweet potatoes, squash and half of the garlic in the bottom of a roasting pan. Chop up the herbs and place about a third of them over the veggies. Place the turkey wings over the veggies and onions. Sprinkle ground pepper and salt over the turkey.