Best Bourbon Turkey Recipes

MAPLE BOURBON BRINED TURKEY LEGS

Steps:

• In a medium pot, over low heat, add all the ingredients, except the turkey. Cook stirring to combine and dissolve the salt. When salt has dissolved, remove from the heat and let cool. Add the turkey drumsticks to a large resealable plastic bag, and pour in the brine. Seal the bag well, and put into a bowl (in case of leaks). Refrigerate for 24 hours.
• After 24 hours, remove the turkey, discard the brine and preheat the oven to 350 degrees F.
• In a roasting pan, fitted with a rack, add the turkey drumsticks, making sure there is room between each for even cooking. Roast for 90 minutes. Remove from the oven to a serving platter and serve hot or cold.

ORANGE, TEA, BOURBON-BRINED PAPRIKA BUTTER TURKEY

Steps:

• Pour 2 quarts of water into a large soup pot and stir in orange juice and zest, kosher salt, sugar, black tea bags, bay leaves, cloves, peppercorns, and bourbon. Bring to a boil, reduce heat to low, and simmer for 10 minutes. Mix 4 quarts cold water into brine and let cool. Submerge turkey breast in brine, adding more water if needed to cover. Refrigerate 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Set oven rack to the lowest position in the oven.
• Remove turkey from marinade; discard marinade. Rinse turkey and pat dry with paper towels. Mix coriander seeds, paprika, cumin seeds, and garlic into softened butter in a bowl.
• Loosen the skin over turkey breast with your fingers and spread 1/4 cup of seasoned butter beneath the skin. Rub remaining 2 tablespoons seasoned butter over the turkey breast. Place turkey breast onto a roasting rack and set rack into a roasting pan.
• Roast in the preheated oven until skin is golden brown and an instant-read meat thermometer inserted into the thickest part of the breast reads 165 degrees F (75 degrees C), about 2 hours. Transfer to a cutting board and let turkey breast rest 30 minutes before slicing.

BOURBON AND MOLASSES-GLAZED TURKEY BREAST

Steps:

• Stir whiskey, molasses, and brown sugar in a saucepan until brown sugar has dissolved. Place over medium heat, bring to a simmer, and turn off heat; stir salt and hot pepper sauce into mixture. Pour marinade into a large bowl.
• Place turkey breast into the marinade with skin side down; let stand for 1 hour, turning turkey breast over occasionally. Transfer turkey to a roasting pan. Retain marinade for basting.
• Preheat oven to 450 degrees F (230 degrees C).
• Roast turkey breast in the preheated oven until a meat thermometer inserted into the thickest part of the meat reads 160 degrees F (70 degrees C), about 45 minutes. Baste turkey occasionally with retained marinade. Allow turkey breast to rest for 10 minutes before slicing.

ORANGE-BOURBON TURKEY

Steps:

• Remove giblets and neck from turkey; discard. Rinse turkey thoroughly with cold water; pat dry. Combine orange juice, water, 1/2 cup bourbon, and molasses in a 2-gallon heavy-duty ziptop plastic bag; add turkey. Seal and marinate in refrigerator 4 to 24 hours turning bag occasionally. Remove turkey from bag, reserving marinade.
• Preheat oven to 350 degrees.
• Tie ends of legs with cord. Lift wing tip up and over back and tuck under bird. Sprinkle 1/2 teaspoon salt into body cavity. Stuff cavity with oranges. Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350 degrees for 3 hours or until thermometer registers 180 degrees. (Cover loosely with foil if it gets too brown.) Remove turkey from oven. Cover loosely with foil; let stand at least 10 minutes before carving. Discard oranges.
• Pour reserved marinade into saucepan; bring to a boil. Skim foam from mixture with a slotted spoon; discard. Reduce heat to medium; cook until reduced to 3 1/2 cups (about 15 minutes). Combine 1/4 cup bourbon and flour in a small bowl, stirring well with a whisk. Add to reduced marinade; bring to a boil and cook 1 minute, stirring constantly. Stir in 1/4 teaspoon salt. Serve sauce with turkey. Garnish with orange slices and parsley sprigs if desired.

APPLEWOOD SMOKED TURKEY BREAST WITH CIDER BOURBON GRAVY RECIPE - (4.6/5)

Steps:

• Before beginning, make sure your bourbon, water and chicken stock are cold. To make the brine, combine the the salt, syrup, sugar, peppercorns, bourbon and water in a large bucket. Remove any pieces from the turkey, like giblets or the neck, reserving to the neck for the gravy. Make sure to refrigerate it a resealable bag. Once the turkey is cleaned up, it in the liquid and refrigerate it for 8 to 12 hours. Remove the turkey from the brine and pat it completely dry with paper towels. Place it on a baking sheet and refrigerate it for an hour or two so it dries thoroughly. Preheat your smoker to 300-325°F, adding your wood chips to the burner. In a bowl, combine the sugar, paprika, chili powder, garlic powder, salt, pepper, onion powder and cumin, mixing well to combine. Gently lift the skin of the turkey and rub the melted butter all over the meat. Use it all up! I use both my hands and a spoon to drizzle it down in spaces that I can't reach. Take the spice rub and rub it all over the meat as well, underneath the skin. Rub the rest of it all over the outside of the skin, covering the turkey. Combine the water and bourbon in a glass and pour it into the water pan of the smoker. Place the turkey in the smoker (I like to do it breast side down so the juices run down into it) and shut the door. Our smoker recommends smoking poultry for 20 to 30 minutes per pound, so I smoked this turkey for about 3 1/2 hours. Read the suggestions on your smoker and according to your turkey size, adjust the cook time. If desired, you can baste your turkey with melted butter while smoking, but I find that opening up the door to my smoked releases a good amount of heat, thus lowering the temperature. Once the turkey is finished, be sure to let it rest for about 20 minutes before slicing. About 30 minutes before the turkey is finished, begin the gravy. Heat the olive oil in a large saucepan over medium heat. Add the shallots and the apple with the salt and pepper, stirring to coat. Cook for 5 minutes, stirring occasionally until the shallots and apple are soft. Add in the garlic and the turkey neck and brown it on all sides, cooking for about 5 minutes per side. Increase the heat to medium-high and pour in the bourbon. Stir continuously, scraping any brown bits from the pan and cook until almost all of the bourbon evaporates - you just want a thin layer of it left in the pan. Add in the cider and bring it to a simmer. Pour the cold broth into a shaker bottle or jar. Add the flour on top, place the lid on the shaker and shake continuously for at least 30 seconds until the flour is incorporated. Remove the neck from the pan and begin to whisk the cider continuously. Slowly pour in the stock and flour while whisking and continue to stir for at least 10 to 15 minutes while the gravy thickens. Don't stop stirring or it will burn! Carve your turkey as desired and serve it with the gravy. I find that this gravy reheats well also - simply add it to a saucepan over low heat with a drop of water or stock and heat it, stirring occasionally, until it liquifies again.

BOURBON & ORANGE BRINED TURKEY RECIPE - (3.7/5)

Steps:

• MAKE THE BRINE: In a large stockpot or other container large enough to hold the turkey and brine, combine the water, bourbon, salt, brown sugar, orange wedges (squeeze each wedge to release the juice), bay leaves, peppercorns, and cinnamon stick. Stir to dissolve the salt and sugar. Add the turkey to the brine, breast-side down, weighting it with resealable plastic bags filled with ice or cold water. Refrigerate the turkey and brine for 24 hours. When ready to cook, drain the turkey and discard the brine. Blot the turkey dry with paper towels and knock off any solid bits of spices. Remove any large gobbets of fat at the front of the main cavity. Put the orange wedges and herbs in the main cavity. Tie the legs together with butcher's string and fold the wings behind the back. Combine the butter and Grand Marnier, if using, and coat the outside of the turkey. Start your grill, oven or roaster - set to 350°F. Roast the turkey until it is deeply browned, the skin is crisp, and the internal temperature of the thickest part of a thigh is 165°F when read on an instant-read meat thermometer. If deep frying - heat oil to 375°F. When lowering the turkey into the oil it is recommended to turn off the burner. Once turkey is fully submersed light the burner and cook maintaining 350°F oil temperature. Cook 3 to 4 minutes per pound. Internal temperature should be 165 to 170°F in the breast, 175 to 180°F in the thigh. Remove and let grease drain. Set on paper towel to rest for 15 minutes.

BOURBON AND BROWN SUGAR GLAZED TURKEY

Steps:

• Dry brine:
• Mix salt, pepper, granulated sugar, and paprika in a small bowl. Arrange turkey on a cutting board breast side up. Remove legs (keeping thigh and drumstick intact) by slicing through the skin that joins breast and leg, then bend leg down to expose joint and cut completely through the joint. Try to leave as much skin on breast as possible. Place legs on a large rimmed baking sheet. Set aside neck and giblets in cavity for making gravy. Arrange turkey on baking sheet with legs and generously sprinkle legs and turkey all over with dry brine, patting to adhere. Chill, uncovered, at least 12 hours and up to 2 days.
• Confit legs:
• Wipe off turkey legs (do not rinse) and place in the smallest heavy pot that will accommodate legs in a single layer (it's okay if they overlap slightly). Add garlic and rosemary. Pour in oil just to barely cover legs. Heat over medium until a few bubbles begin to appear. Cover, reduce heat, and very gently simmer until meat is tender (the meat on the drumstick will have pulled away from the bone), 3-3 1/2 hours. Let turkey thighs cool in oil until just warm, about 2 hours. Chill at least 2 hours but preferably longer. Meat will firm up the colder it gets, making it less likely to fall apart when glazing.
• Breast and assembly:
• Preheat oven to 425°F. Place turkey on a wire rack set inside a large rimmed baking sheet. Roast, rotating baking sheet once, until golden brown all over, 35-40 minutes.
• Meanwhile, bring brown sugar, bourbon, soy sauce, butter, and paprika to a simmer in a small saucepan over medium heat, stirring occasionally, until reduced by about half and thick enough to coat a spoon but not syrupy, 6-8 minutes. Reduce heat to very low and keep glaze warm until ready to use.
• Reduce oven temperature to 325°F and roast turkey until an instant-read thermometer inserted into the thickest part of breast registers 100°F-110°F. Then roast, basting every 10 minutes or so, making sure to lightly coat the entire breast each time (but save some glaze for the legs) and rotating baking sheet occasionally, until thermometer registers 150°F, 60-75 minutes total after reducing oven temperature to 325°F. Transfer breast to a cutting board and let rest at least 30 minutes before carving.
• Increase oven temperature back to 425°F. Remove turkey legs from oil, wiping off excess, and place on a clean rimmed baking sheet; discard or chill cooking oil (skim off juices and use them in gravy; use oil for cassoulet or another confit).
• Carefully move a rack to upper third of oven and roast legs until skin is golden brown and fat is rendered, 15-20 minutes. Then roast, basting every 3 minutes or so with remaining glaze, until legs are well coated, 10-12 minutes. Arrange on a platter with sliced breast for serving.
• Do Ahead
• Legs can be cooked 1 day ahead. Keep chilled in oil.

BOURBON DRUNKEN UPSIDE-DOWN TURKEY

Steps:

• MARINADE PREP.
• In a bowl put Cheese Cloth (you will need about 3-5 packages -- depending on the size of your Turkey) and 3-4 cups of MAKERS MARK, let Cheese Cloth soak up Bourbon.
• Clean inside cavity of Turkey -- then Salt & Pepper inside cavity, and add 1 tablespoon of Herbs De Provence, sprinkle inside cavity.
• Carefully seperate the skin from the Turkey Breast -- take 1 Tablespoon of Herbs De Provence and put under skin of the breast -- be sure to massage the herbs under the skin so they can spread evenly under the skin -- if your having a hard time moving the herbs around -- just take a tablespoon of Makers Mark and put it under the skin it should help the herbs spread.
• Take 2 of the BOURBON SOAKED CHEESE CLOTH and stuff the inside of the Turkey -- don't pack it -- just lightly put it in place.
• *NOTE: If you DON'T HAVE A FLAVOR INJECTOR -- SKIP THIS STEP* -- With a flavor injector, inject the following spots with a full syringe of BOURBON -- FLIP TURKEY UPSIDE DOWN (DO NOT INJECT TURKEY BREAST SIDE UP!) -- INJECT BOURBON IN BOTH LEGS -- and UNDERNEATH THE BREAST (try to get the needle where the bone of the breast is) -- and INJECT BOTH WINGS.
• Wrap outside of Turkey with the remaining BOURBON SOAKED CHEESE CLOTH -- then WRAP the TURKEY & CHEESE CLOTH IN SARAN/PLASTIC WRAP and put in REFIDGERATOR AND MARINADE UPSIDEDOWN -- FLIPPING AND ROTATING THE TURKEY EVERY 6-8 hours -- NOTE: If you would like to inject the same spots every other time you rotate it will enhance the flavors more, but it may require an extra bottle of bourbon.
• 24-36 HOURS MARINADE TIME.
• COOKING PREP.
• Remove plastic wrap & cheese cloth -- also the cheese cloth inside the cavity -- take ALL the cheese cloth and RESOAK IN BOURBON.
• Melt 1/2 cup butter -- INJECT MELTED BUTTER IN SAME EXACT AREAS WHERE THE BOURBON WAS INJECTED -- *hint* -- TURKEY NEEDS TO BE UPSIDEDOWN.
• Rub Olive Oil all over Turkey -- SALT & PEPPER THE ENITRE OUTSIDE TURKEY, AND THEN LIGHTLY SPRINKLE HERBS DE PROVENCE ALL OVER TURKEY AS WELL.
• Gather Garlic Cloves, Onion, Thyme, Marjoram, Rosemary, Oranges, Parsley and Sage -- Cut the Garlic Cloves & Onion in half, leaving the skin on -- drizzle with olive oil and sprinkle with salt & pepper. Cut Oranges into fouths.
• WRAP EVERYTHING (Garlic Cloves, Onion, Thyme, Marjoram, Rosemary, Oranges, Parsley and Sage) IN THE BOURBON SOAKED CHEESE CLOTH AND STUFF INTO TURKEY.
• Add entire stick of butter to bottom of roasting pan.
• OKAY NOW COOK THE TURKEY UPSIDEDOWN -- TRUST ME I'VE MADE THE MISTAKE OF COOKING THE TURKEY BREAST SIDE UP AND ITS ALWAYS DRY.-- TENT THE ENTIRE TURKEY IN THE OVEN WITH ALUMINUM FOIL UP UNTIL THE FINAL 2 1/2 HOURS OF COOKING -- 2 1/2 hours before its done take the tent off and FLIP the TURKEY BREAST SIDE UP (the best way to do this is having 2 people maybe more depending on the size and 2 of the same size pans and place one on top of the other and flip) -- NOTE: TO GET A CRISP GOLDEN BREAST TURN UP THE OVEN AN EXTRA 125 DEGREES FOR 25-35 MINUTES.
• KEEP BASTING IN NATURAL JUICES EVERY 30 MINUTES -- BASTE, BASTE, BASTE -- BASTING IS KEY!
• This will be so flavorfull and juicy, your dinner guests will BE AMAZED.

ORANGE-TEA-BOURBON BRINED TURKEY WITH HONEY MUSTARD BUTTER

Steps:

• Unwrap the turkey and remove the neck and giblets (reserve for gravy). Rinse the turkey under cold water and pat dry. Fill a large pot with 2 quarts water; add the orange zest, orange juice, 2 cups kosher salt, the sugar, black tea bags, bay leaves, cloves, peppercorns and bourbon. Bring to a boil, then simmer 10 minutes. Add 4 quarts cold water and let cool. Submerge the turkey in the brine, adding water to cover, if necessary. Refrigerate at least 8 hours or overnight.
• Remove the turkey from the brine; rinse and pat dry. Mix the butter, honey, dijon mustard and spicy brown mustard until combined. Reserve 4 tablespoons of the butter, then rub the rest under the turkey skin on the breasts and legs. Rub 2 tablespoons of the reserved butter on the skin; chill and save the rest for your gravy. Let the turkey stand 30 minutes at room temperature before roasting.
• Put the oven rack in the lowest position; preheat the oven to 350 degrees F. Put the turkey breast-side up on a rack in a large roasting pan, tucking the wing tips under. Tie the drumsticks together with twine. Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired.

ROAST TURKEY WITH BOURBON GRAVY

Steps:

• Make turkey:
• Position rack in bottom third of oven and preheat to 350°F. Pat turkey dry with paper towels and sprinkle inside and out with salt and pepper. Spoon Corn Bread Succotash Stuffing loosely into neck cavity and main cavity of turkey. Tie legs together. Using small metal skewers, pin neck skin to enclose stuffing. Sprinkle with salt and pepper.
• Place turkey, breast side up, on rack in large pan. Add reserved turkey fat and 2 cups Turkey Stock to pan. Cover turkey loosely with foil. Roast 2 hours, basting every 30 minutes with pan drippings.
• Remove foil. Add 3 cups water to pan. Roast turkey until thermometer inserted into thigh registers 180°F, basting occasionally with pan juices, about 2 1/2 hours longer. Transfer turkey to platter. Tent with foil. Let stand while making gravy.
• Make gravy:
• Strain juices from roasting pan into 8-cup glass measuring cup. Spoon fat off top of juices, returning 1/2 cup fat to roasting pan. Add enough remaining Turkey Stock to pan juices to measure 6 cups of broth mixture.
• Heat fat in roasting pan atop 2 burners over medium heat. Whisk in flour. Stir until mixture is golden, about 2 minutes. Whisk in broth mixture, then bourbon. Simmer until gravy thickens, about 5 minutes. Season with salt and pepper. Serve gravy with turkey.

ANCHO CHILE TURKEY WITH MAPLE BOURBON GLAZE

Steps:

• In 1-quart saucepan, place chiles; cover with water. Heat to simmer over medium heat. Simmer 15 minutes or until chiles have softened. Remove chiles from water; reserve water.
• Place chiles in food processor. Add remaining Chili-Garlic Paste ingredients. Cover; process until a paste forms. Add 1 tablespoon reserved chile water to thin. Refrigerate until ready to use. (Can be made up to 2 days ahead.)
• In 1-quart saucepan, heat Glaze ingredients over medium heat to boiling. Remove from heat; set aside.
• Heat oven to 400°F. Place cooling rack or roasting rack in bottom of large roasting pan.
• Wash turkey inside and out; dry well. Season with salt and pepper, pressing it in to adhere. Slide hand under turkey breast skin to loosen; place 1/2 cup Chile-Garlic Paste under skin and rub all over top of turkey. Place orange wedges, half of the onion and the bay leaf inside cavity. Tie legs together with string. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Place turkey on rack in pan; arrange celery and remaining onion in pan around turkey. Pour 2 cups chicken broth over vegetables. Brush turkey with Glaze. Roast 30 minutes.
• Reduce heat to 325°F. Roast about 2 hours to 2 hours 30 minutes, basting with pan broth and glaze every 30 minutes, until thermometer reads 165°F and drumsticks move easily when lifted or twisted.
• Remove turkey from pan onto carving or cutting board; let rest 15 minutes before carving. Strain pan juices; reserve. Discard vegetables, orange and bay leaf.
• While turkey is resting, in 2-quart heavy saucepan, cook butter and flour over medium heat 3 to 4 minutes, stirring constantly, until a blond roux forms. Add remaining 1/2 cup Chile-Garlic Paste, all strained pan juices and carton of chicken broth (4 cups); heat to boiling over high heat. Reduce heat; simmer until thickened. Serve gravy with carved turkey.

MAPLE BOURBON TURKEY GLAZE

Steps:

• 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.

BACON WRAPPED BROWN SUGAR BOURBON TURKEY

Steps:

• 1. Rinse turkey breast off and pat dry.
• 2. Mix spices with butter to make a soft paste.
• 3. Smear spice mix onto turkey breast. You can put the paste under the skin if you prefer, this will make the flavor stronger though.
• 4. Wrap each slice of bacon around the breast, tucking the edges under.
• 5. You want to cover the entire top of the breast, so more or less bacon is fine.
• 6. Cover loosely with aluminum foil and roast for about 1 to 1 1/2 hours.
• 7. Remove foil and allow turkey breast to roast until bacon is crisp.
• 8. Allow to sit for at least 10 minutes before slicing. You can remove bacon before slicing, or you can slice with the bacon on it. Enjoy!

BOURBON INJECTED TURKEY

Steps:

• Place all ingredients other than butter into a saucepan. Whisk, then bring to a boil.
• Reduce heat, then simmer for 10 minutes.
• slice butter into small pats, and add the butter after the 10 minutes are up. Whisk until the butter is melted,.
• Using a 30ml flavor injector, inject the turkey in the breast, thighs,drumstick and upper wing ares. No more than 15ml should be injected at any one place.
• Cook bird according to your normal method.

ORANGE-TEA-BOURBON BRINED TURKEY WITH HONEY MUSTARD BUTTER

Steps:

• Cook's Note: This recipe is not for a Kosher Bird, which is already brined. Use only for a frozen or fresh bird. Unwrap the turkey and remove the neck and giblets (reserve for gravy). Rinse the turkey under cold water and pat dry. Fill a large pot with 2 quarts water; add the orange zest, orange juice, 2 cups kosher salt, the sugar, black tea bags, bay leaves, cloves, peppercorns and bourbon. Bring to a boil, then simmer 10 minutes. Add 4 quarts cold water and let cool. Submerge the turkey in the brine, adding water to cover, if necessary. Refrigerate at least 8 hours or overnight. Remove the turkey from the brine; rinse and pat dry. Mix the butter, honey, dijon mustard and spicy brown mustard until combined. Reserve 4 tablespoons of the butter, then rub the rest under the turkey skin on the breasts and legs. Rub 2 tablespoons of the reserved butter on the skin; chill and save the rest for your gravy. Let the turkey stand 30 minutes at room temperature before roasting. Put the oven rack in the lowest position; preheat the oven to 350 degrees F. Put the turkey breast-side up on a rack in a large roasting pan, tucking the wing tips under. Tie the drumsticks together with twine. Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired.

CRANBERRY-ORANGE-BOURBON TURKEY BASTING SAUCE

Steps:

• 1. In a small pot put the cranberry sauce.
• 2. With a potato peeler, peel the strips from one orange and put them in the pot with the cranberry sauce, then cut the oranges in ½ and juice them into the pot.
• 3. Add Turbinado sugar, chipotle, adobo, butter and the bourbon to the cranberry mixture, then mix and turn on the heat.
• 4. You don't want to turn on the heat under the pot until you add the bourbon because things could go BAM and start a fire. Just the smallest amount of alcohol could ignite.
• 5. Cook this for about 30 minutes until it all the flavors have gotten all groovy, on a real low heat, whisk often. Let this mixture cool a bit, after it has cooled strain the turkey basting sauce and throw out the peels and chipotle.
• 6. At this point you can either smoke your bird { like I'm going to do } or put it in the oven, and bake it as you usually would do.
• 7. I am brushing it on the bird every 30 to 45 minutes or so until the entire cranberry basting sauce is gone.

BOURBON TURKEY GRAVY

Steps:

• Pour roasting pan drippings in measuring cup and allow to separate.
• Reserve 3 tablespoons of the fat.
• Discard remaining fat and add drippings to turkey stock.
• Heat reserved fat in roasting pan over medium-high heat.
• Add garlic, shallot, rosemary, and bay leaf.
• Cook and stir until shallot is tender, about 5 minutes.
• Make a paste with butter and flour in a small bowl and reserve.
• Add broth to roasting pan and scrape up any brown bits from bottom of pan.
• Bring to boil.
• Slowly whisk in flour mixture, continuing to boil, until thickened.
• Season to taste with salt and pepper.
• Stir in one capful of good bourbon just before serving.

MAPLE-CIDER BRINED TURKEY WITH BOURBON-CIDER GRAVY

Steps:

• epicurious blows

BOURBON TURKEY

Steps:

• 24 hours in Advance: Soak 1 yard of cheesecloth in bourbon ring out lightly and stuff into turkey cavity.
• Rub Herbs de Provence under the turkey skin.
• With a kitchen needle and thread tack the skin back on the breast securely with a few stitches.
• Wrap the turkey with the remaining cheesecloth and soak the cloth with the remaining bourbon.
• Marinate in fridge for 24 hours, turning the turkey over 4-6 times.
• Next day: Preheat oven to 275 degrees F.
• Remove cheesecloth from the outside of the turkey and stuff it into the cavity with the other cheesecloth.
• Rub turkey with olive oil and salt and pepper.
• Bake 275 degrees f for 5 hours basting frequently.

BOURBON GRAVY FOR TURKEY

Steps:

• Make roux with butter and flour. Add pan drippings and stock gradually and bourbon and simmer until thickened.