Sunday, November 22, 2015

It's not Thanksgiving without the Turkey

Thanksgiving is about enjoying the traditions, family and food we are fortunate enough to surround ourselves with each fall. We gather together to remember the first Thanksgiving, when the Pilgrims assembled a feast to celebrate their freedom in the New World, and prepare for the winter ahead. The wild turkey was a staple of this first Thanksgiving, and it is only fitting that Wild Turkey Bourbon, the official bourbon of Thanksgiving, has a strong place in our celebrations today.

So to celebrate family and community, Wild Turkey's First Lady of Distilling, Joretta Russell, has created a tasty variation of her top-secret turkey recipe that has kept her husband--Master Distiller Jimmy Russell and son, Associate Distiller Eddie Russell--well enough fed to keep the distillery on Wild Turkey Hill running for over fifty years.
Wild Turkey Bourbon-Glazed Turkey

The Turkey:

* A turkey (12-14 lbs)
* Your favorite stuffing

The Rub:

* 1 Tablespoon sea salt
* 1 Tablespoon fresh cracked pepper
* ¼ cup fresh garlic, minced
* ¼ cup fresh onion, minced

The Glaze:

* 1 cup butter
* 1 ½ 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 degrees.

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

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