Make the flavor of a true Kentucky bourbon a new tradition at your Thanksgiving table with this delicious recipe for a rich bourbon-glazed bird from Wild Turkey.
Wild Turkey has been making bourbon whiskey since 1855 using an all-natural, time-tested process. Their traditional, handcrafted Kentucky bourbon whiskeys are made from a recipe that has remained unchanged throughout the years.
Wild Turkey is distilled from corn, barley and rye, fermented with a secret yeast formula and aged in new white oak barrels with a deep-layer char.
The process gives Wild Turkey a rich russet hue and a rich flavor with notes of vanilla and caramel.
Joretta Russell, wife of Wild Turkey's Master Distiller Jimmy Russell has developed a variation of her secret family recipe to share with fellow bourbon lovers.
The Turkey ~
One 12 to 14 lb turkey
Your favorite stuffing
The Rub ~
1 tablespoon sea salt
1 tablespoon fresh cracked pepper
1/4 cup fresh garlic, minced
1/4 cup fresh onion, minced
The Glaze ~
1 cup butter
1-1/2 cups pecans, finely crushed
1/2 cup brown sugar
1/2 cup apple cider
1/2 cup honey
1/2 cup Wild Turkey Bourbon
Preheat oven to 375°F.
Rinse and dry turkey and place on a roasting pan with the wings tucked under the body. Apply the rub evenly but generously all over the turkey. The turkey should cook for about 18 minutes to the pound (stuffed weight).
While the turkey is cooking, prepare the glaze by melting butter over medium heat. When the butter is simmering, add the pecans, brown sugar and honey and stir over medium heat until a syrup is formed. Then add cider and Wild Turkey Bourbon, briefly raise to a boil and then let cool.
About 15 minutes before the turkey is ready, apply half of the glaze to the turkey with a baster.
The turkey is done when a meat thermometer in the stuffing and thigh read 165 degrees and the juices run clear. Remove the turkey from the oven and apply the rest of the glaze. Let cool 15-25 minutes before carving.
Photos & recipe courtesy Wild Turkey Bourbon