Lunch: Bourbon-Glazed Turkey with Pearl Onion Giblet Gravy

Chef Tanya Holland's secret for a turkey with juicy meat and nicely lacquered skin: brine the bird overnight, and then baste it frequently with a bourbon-brown sugar glaze as it roasts.

Ingredients

1 turkey
2 c. apple cider
1 1/2 c. kosher salt
2 c. dark brown sugar
3 sprig rosemary
1 bunch thyme
1 bunch sage
3 lb. ice cubes
1 medium onion
2 celery ribs
1 large carrot
10 clove garlic
1 stick unsalted butter
1 c. bourbon
2 tbsp. canola oil
12 oz. pearl onions
3 c. turkey stock or low-sodium chicken broth
2 tbsp. all-purpose flour
1/4 c. Mashed Roasted Garlic

Instructions

Put turkey in a brining bag set in a tub or very large pot. In a large saucepan, combine cider with salt, 1 cup of brown sugar, rosemary, thyme, and sage, and bring to a simmer, stirring to dissolve salt and sugar. Add 6 quarts of cold water to brine and pour over turkey. Add ice to brine and refrigerate turkey overnight.
Preheat oven to 450 degrees F and set a rack on lowest shelf of oven. Drain turkey and pat dry. Discard brine. Fill turkey cavity with half of onion, celery, carrot, and garlic cloves; scatter remaining vegetables in a large roasting pan. Set a V-shaped rack in pan. Tie turkey legs with butcher's twine and transfer bird to rack, breast side up. Add 2 cups of water to pan and roast turkey for 30 minutes.
Meanwhile, in a small saucepan, combine remaining 1 cup of brown sugar with 1 stick of butter and bourbon and heat just until sugar and butter melt.
Reduce oven temperature to 350 degrees F and brush turkey with some glaze. Continue roasting turkey, brushing it every 15 minutes, for about 3 hours, until an instant-read thermometer inserted into thigh registers 165 degrees F; add another 2 cups of water and tent turkey with foil halfway through roasting. Transfer turkey to a carving board and let rest for 30 minutes.
Strain pan juices into a heatproof bowl and skim off fat. (You should have about 1 cup.) Discard vegetables.
In a large saucepan, heat oil. Add chopped turkey giblets and cook over moderate heat until lightly browned, about 5 minutes. Add pearl onions and cook until lightly browned in spots, about 5 minutes longer. Add turkey stock and reserved turkey pan juices and bring to a boil, scraping up any browned bits from bottom of saucepan.
In a small bowl, mash remaining 2 tablespoons of butter with flour and whisk it into gravy. Bring to a boil and simmer until gravy thickens, about 5 minutes. Whisk in roasted garlic. Carve turkey and serve with the gravy. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.

Reviews


Add a review for Bourbon-Glazed Turkey with Pearl Onion Giblet Gravy

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now