Bourbon Glazed Dry Brine Turkey Recipe

by | Nov 27, 2013

Are you sure you wanna make turkey?

I got this new recipe!

Dry Brine Turkey to Get Everyone in the Thanksgiving Spirit

*WARNING – THIS SHOULD TASTE GOOD

**EXTREME WARNING – YOU MAY NEVER WANT TURKEY ANY OTHER WAY**

Ingredients

  • 1 cups apple juice, plus more for basting
  • 1.5 cups dark brown sugar
  • 1 cup bourbon
  • 1 cup honey
  • 1 cup apple cider vinegar
  • 4 tablespoons paprika
  • 4 tablespoons yellow mustard
  • 2 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 stick of butter, at room temperature
  • 3 1/2 tablespoons kosher salt
  • 1 1/2 teaspoons rubbed sage
  • 1 1/2 teaspoons dried thyme
  • 1 1/4 teaspoons whole black peppercorns
  • 1/2 teaspoon whole allspice berries
  • 10 T dark brown sugar
  • 5 T granulated sugar
  • 6 cloves garlic, smashed and peeled
  • 1 teaspoons freshly ground pepper
  • 2 fresh or dried bay leaves
  • 1 13 to 14 pound whole turkey, neck and giblets
  • *Optional – Bacon (for wrapping the turkey in)

Prep Steps By Day

Day 1

  1. Set the turkey, breast-side down, on a large cutting board with the tail closest to you.
  2. Use an electric knife or heavy-duty kitchen shears to cut up one side of the backbone.
  3. Turn the bird around and cut back down the other side of the spine.
  4. Reserve the backbone for Giblet Stock or just throw it away…
  5. Discard any fat pockets or excess skin found inside the turkey.
  6. Turn the turkey breast-side up and use the heel of your hands to press down on both breasts, until you hear a cracking sound and the bird has flattened slightly.

Day 1 through Day 4

  1. Rub the seasoned salt on both sides of the turkey.
  2. Place the turkey on a parchment paper lined half sheet pan, breast-side up with legs running with the long side of the pan.
  3. Store, uncovered, in the refrigerator for 4 days.

Day 4

  • Start at least 3.5 hours before intended eating
  1. In a container with a tight-fitting lid, combine the
  2. 1 cup bourbon, 1 cup honey, 1 cup vinegar and 1 cup brown sugar (costco)
  3. Shake vigorously to blend; set aside.
  4. In a bowl, combine the remaining
  5. 1/2 cup brown sugar with the 4T paprika, 4T mustard, 2Tchili powder, 1T garlic powder, 1Tonion powder and 1stick butter
  6. Form a paste.

Baking Steps By Hour

00:00 to 01:00

  1. Remove the turkey from the refrigerator and leave at room temperature for 1 hour.
  2. Place one rack in the middle of the oven and a second one far enough below so the roasting pan will fit.

00:30 to 01:00

  1. Heat the oven to 425 degrees F  roast for 30 minutes.

01:00 to 01:30

  1. Roast the turkey for about 30 minutes, until slightly golden brown.

01:30 to 03:30

  1. Reduce the heat to 350°F and continue roasting for the next 2 hours
  2. Brushing with some of the bourbon glaze every 20 minutes
  3. An instant-read thermometer inserted in the thigh should register 160 degrees F.
  4. Thermometer check in 2 places BOTH thigh and breast
  5. -if turkey is below 160 – RAISE oven temp and keep going

03:30 to 04:00

  1. Remove the turkey from the oven, brush with the remaining glaze
  2. Loosely tent and let rest 30 minutes  to rest before slicing.

04:00 to 04:30

  • NEED equal amounts of 4oz (8 Tablespoons) BUTTER / 4oz (16 Tablespoons) FLOUR
  • — tablespoon of butter is 1/2 ounce SO you will need 8 tablespoons of Butter
  • — tablespoon of flour is 1/4 ounce SO you will need 16 tablespoons of Flour

Gravy Ingredients

  • Butter 4 oz.
  • Flour 16 Tablespoons
  • Dripings
    • a – pour drippings in pan into separator or measuring cup or container
    • b – the clear stuff on top – discard
    • c – solid brown stuff on bottom KEEP
    • d – should be at room temperature

Making Gravy

  1. Melt butter and slowly add flour constantly mixing
  2. Cook for 3-5 minutes till you reach desired color/consistency
  3. Add drippings saved from earlier
  4. Slowly add to pan
  5. Once done set aside in gravy boat.

 

And if you weren’t already snacking… EAT!
 
 
~Bourbon glaze recipe courtesy of Tetsu Noguchi
 

What’s your Thanksgiving go to recipe?

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