Roasted Turkey with Bourbon Turkey Brine
User Reviews
4.5
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Prep Time
1 d
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Cook Time
3 hrs 30 mins
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Additional Time
20 mins
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Total Time
1 d 3 hrs 50 mins
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Servings
12
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Calories
579 kcal
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Course
Main Course
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Cuisine
American
Roasted Turkey with Bourbon Turkey Brine
Description
This recipe begins by preparing a bourbon brine composed of water, kosher salt, brown sugar, maple syrup, black peppercorns, whole cloves, allspice berries, cinnamon, bay leaves, ice, and bourbon. The solids are strained from the boiled mixture after the salt and sugar dissolve, then cooled with ice before adding bourbon. The 12-14 pound turkey, with offal removed for gravy use, is immersed in the brine in a large container and refrigerated for 12-18 hours to absorb the flavors and retain moisture.
Prior to roasting, a herb compound butter made from softened butter with chopped sage, thyme, kosher salt, and black pepper is prepared. After removing the turkey from the brine, the bird is roasted with roughly chopped carrots, onion, celery, apples, and fresh thyme, sage, and parsley. Chicken broth is used for basting during cooking to keep the meat moist and enhance flavor.
The result is a tender, flavorful turkey with a subtly sweet and spiced taste from the bourbon brine and maple syrup, accented by fresh herbs. Attention to oven rack placement and covering the breast with foil if it darkens ensure even cooking and prevent burning.
Plan ahead to thaw frozen turkey in the refrigerator 2-3 days prior. The brine should be cool before adding the turkey to avoid bacteria growth. Use a large container to avoid overflow. Rotating the pan during roasting promotes even cooking. The bird can be roasted until done and rested before carving and serving.
Ingredients
- 12-14 pound turkey neck, giblets and liver removed
For The Brine
- 4 quarts water divided
- 1 cup kosher salt
- 1½ cups brown sugar
- ¾ cup maple syrup
- 1 tablespoon black peppercorns
- 1 teaspoon clove whole
- 1 teaspoon allspice berries whole
- 1 cinnamon stick
- 6 bay leaf
- 8 cups ice
- ½ cup bourbon
Aromatics For The Turkey
- 5 carrot rough chop
- 2 large onion rough chop
- 4 talks celery rough chop, includes leaves
- 2 apple cut into halves, Granny Smith variety
- 6-7 prigs thyme
- 5-6 sage leaves
- 6-7 prigs parsley
- 1-2 cups chicken broth for basting
For The Herb Compound Butter
- 4 tablespoons butter softened
- 5-6 large sage chopped, leaves
- 1 tablespoon thyme chopped, fresh leaves
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
FOR THE BRINE:
- Bring 2 quarts of water to a boil in a large stock pot. Remove from heat and stir in 1 cup kosher salt, 1½ cups brown sugar, ¾ cup maple syrup, 1 tablespoon black peppercorns, 1 teaspoon whole cloves, 1 teaspoon whole allspice berries, 1 cinnamon stick and 6 bay leaves. Stir until the salt and sugar are completely dissolved, and let it rest for 15-20 minutes. Place a sieve over a large bowl and strain the brine to remove the solids.
- Add 8 cups ice to the brine and stir until the ice melts. Add an additional 4-8 cups of cool water or until you have about 4 to 4½ quarts of liquid. Stir in ½ cup bourbon.
BRINING THE TURKEY:
- Remove the offal items (neck, giblets, heart and liver) from a 12-14 pound turkey and save for gravy. Use a large food storage container, stock pot or brining bag to hold the turkey and the brine. Add the turkey to the container and pour the brine over the bird. Seal up the container and brine for 12-18 hours in the refrigerator, turning the turkey over at least once during the brining process.
MAKING THE COMPOUND BUTTER:
- In a small bowl, combine 4 tablespoons butter, 5-6 large sage leaves, 1 tablespoon fresh thyme leaves6-7 sprigs thyme, 1 teaspoon kosher salt and 1 teaspoon black pepper together with a fork until smooth and creamy.
- Set the oven rack to the lower third of the oven and preheat the oven to 325°.
ROASTING THE TURKEY:
- Remove turkey from brine and dry thoroughly with paper towels.
- Place one half of the granny smith apple into the "neck" cavity of the bird and cover with the excess flap of neck skin.
- Loosely fill the cavity with about half of the 5 carrots, 4 stalks celery - including leaves, 2 large onions, 2 granny smith apples and 6-7 sprigs thyme, 5-6 sage and 6-7 sprigs parsley. Scatter the other half in the bottom of the roasting pan.
- Place the bird in the roasting pan, resting on the vegetables. You can also use a rack in the pan if you have one, but resting it on the vegetables accomplishes the same thing.
- Liberally coat the skin of the wings, legs and breast with the compound butter.
- Roast in the oven for 1 hour, then begin basting with 1-2 cups chicken broth every hour or so until the broth has been used, then use the drippings in the bottom of the roaster for basting.
- Roast the turkey for about 2 to 2½ more hours or until a meat thermometer reads 165 degrees. Remove it from the oven and tent with aluminum foil. Rest the meat for 20 minutes before carving.
Notes
- Allow 2-3 days in the refrigerator for proper thawing of a frozen turkey before brining.
- For quicker thaw, submerge frozen turkey in cool water, changing water regularly; this still takes several hours.
- Ensure brown sugar and salt fully dissolve before adding ice to the brine to avoid graininess.
- Cool the brine to room temperature or below before adding the turkey for food safety.
- Add the turkey to the brine container before pouring in liquid to prevent overflow.
- Reserve offal for making gravy to use alongside the roasted turkey.
- Adjust oven racks to allow 3-5 inches clearance above the breast to avoid burning the skin.
- Rotate roasting pan periodically for even cooking; cover breast with foil if it browns too early.
- Clear ample refrigerator space for the turkey during the brining period.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 579 kcal
% Daily Value*
| Calories | 579kcal | 29% |
| Carbohydrates | 11g | 4% |
| Protein | 77g | 154% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 261mg | 87% |
| Sodium | 9945mg | 414% |
| Potassium | 963mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 2095IU | 42% |
| Vitamin C | 6.2mg | 7% |
| Calcium | 99mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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