Bourbon-Glazed Turkey (Roasted and Deep-Fried Options)

This Bourbon-Glazed Turkey combines a warm, caramelized bourbon glaze with savory herbs and spices to create a tender, flavorful bird. The bourbon imparts notes of vanilla and oak, enhancing the turkey’s natural richness, while brown sugar, maple syrup, and Dijon mustard create a balanced, slightly sweet glaze that adds a glossy finish. Whether you roast or deep fry the turkey, the result is a juicy, flavorful main dish with a unique holiday twist.

Ingredients (Serves 10-12)

Each ingredient in this recipe has been chosen to enhance the turkey’s flavor and provide a festive, holiday-worthy finish. Here’s a breakdown of each component.

For the Bourbon Brine:

1 whole turkey (12-14 lbs, thawed if frozen): A medium-sized turkey works well for roasting or deep frying, with enough meat to serve a crowd.
1 gallon water (plus more as needed): Water is the base of the brine, helping to dissolve the salt and sugar and infuse flavors into the turkey.
1 cup bourbon: Bourbon is the key ingredient in the brine, adding depth with notes of caramel, vanilla, and oak. Choose a quality bourbon for the best flavor.
1 cup kosher salt: Salt is essential in a brine, breaking down proteins in the meat and allowing it to absorb more moisture for a juicy, flavorful turkey.
1 cup brown sugar: Brown sugar adds a mild sweetness that balances the salt and bourbon, giving the turkey a subtle caramel flavor.
2 oranges (sliced): Oranges add a touch of citrus brightness, balancing the richness of the bourbon and sugar.
1 onion (quartered): Onion adds savory depth, enhancing the flavor of the turkey as it brines.
4 cloves garlic (smashed): Garlic brings a subtle aromatic quality that complements the other flavors in the brine.
3 sprigs fresh rosemary: Rosemary provides a piney, herbaceous note that pairs well with the bourbon’s depth.
4 sprigs fresh thyme: Thyme adds an earthy, mild herbal flavor, enhancing the savory taste of the turkey.
1 tbsp black peppercorns: Peppercorns add a hint of spice and warmth to the brine, balancing the sweetness and citrus.
2 bay leaves: Bay leaves provide an additional layer of earthy aroma, contributing to the complexity of the brine.

For the Bourbon Glaze:

1/2 cup bourbon: Bourbon adds a rich, warm flavor to the glaze, with caramel and vanilla notes that enhance the turkey’s natural taste.
1/2 cup brown sugar: Brown sugar brings sweetness and caramelization, helping the glaze to adhere to the turkey.
1/4 cup maple syrup: Maple syrup adds depth and a slight smokiness, balancing the bourbon’s flavor.
2 tbsp Dijon mustard: Dijon mustard provides a tangy contrast, balancing the sweetness of the glaze.
2 tbsp apple cider vinegar: Apple cider vinegar adds acidity, which helps balance the sweetness of the bourbon and sugar.
2 tbsp melted butter: Butter adds richness and helps the glaze stick to the skin, creating a beautiful glossy finish.
1 tsp smoked paprika: Smoked paprika enhances the bourbon’s warmth with a smoky depth, adding flavor and color.
1/2 tsp ground black pepper: Black pepper adds a subtle spiciness to the glaze, balancing the sweetness and warmth.

For Roasting (if using the oven method):

1/4 cup olive oil or melted butter (for brushing): Brushing the skin with oil or butter before roasting ensures a golden-brown, crispy finish.
Salt and black pepper (to taste): Seasoning the skin before roasting enhances the flavor of the crust.
1 onion (quartered, for the cavity): Onion in the cavity infuses the turkey with a subtle savory aroma as it roasts.
1 orange (halved, for the cavity): Orange in the cavity provides a hint of citrus, complementing the flavors in the brine and glaze.
Fresh rosemary and thyme sprigs (for garnish): Fresh herbs add a festive touch to the finished dish, enhancing the aroma and presentation.

For Deep-Frying (if using the fryer method):

Peanut oil or canola oil (enough to fully submerge the turkey in the fryer): Peanut oil or canola oil has a high smoke point, making it ideal for deep frying at high temperatures.
Salt and black pepper (for seasoning before frying): Lightly seasoning the turkey before frying helps bring out its flavor.

Instructions

Prepare the Bourbon Brine: In a large pot, combine the water, bourbon, kosher salt, and brown sugar. Stir until the salt and sugar have dissolved. Add the orange slices, onion, garlic, rosemary, thyme, black peppercorns, and bay leaves. Bring the mixture to a simmer for about 5 minutes, then remove from heat and let it cool completely.
- Why Brine the Turkey? Brining helps the turkey retain moisture, resulting in juicy meat even after roasting or frying. The bourbon and herbs infuse the turkey with warm, rich flavors, while the salt and sugar work to tenderize the meat.
Brine the Turkey: Place the turkey in a large brining bag or a deep, non-reactive container that can hold both the turkey and the brine. Pour the cooled bourbon brine over the turkey, adding more cold water if necessary to fully submerge it. Seal the bag or cover the container, then refrigerate for 12-24 hours.
- Brining Time: A 12-hour brine allows the flavors to penetrate the meat, but for maximum moisture retention and flavor, brine up to 24 hours. Avoid over-brining, as this can make the turkey too salty.
Prepare the Bourbon Glaze: In a saucepan, combine the bourbon, brown sugar, maple syrup, Dijon mustard, apple cider vinegar, melted butter, smoked paprika, and black pepper. Simmer over medium heat, stirring occasionally, until the glaze thickens and becomes syrupy, about 10 minutes. Set aside.
- Glaze Consistency: The glaze should be thick enough to coat the back of a spoon. If it becomes too thick, add a splash of water to thin it slightly.

Roasting Method

Preheat the Oven and Prepare the Turkey: Preheat your oven to 325°F (165°C). Remove the turkey from the brine, rinse under cold water, and pat it dry with paper towels.
Season and Prepare for Roasting: Rub the turkey with olive oil or melted butter, ensuring even coverage. Lightly season the skin with salt and black pepper. Stuff the cavity with onion, orange halves, and sprigs of rosemary and thyme.
- Using Aromatics in the Cavity: Adding onion, orange, and herbs to the cavity infuses the turkey from the inside out, creating a more aromatic and flavorful bird.
Roast the Turkey: Place the turkey breast-side up on a roasting rack in a large roasting pan. Roast for about 3-4 hours (approximately 15 minutes per pound), basting with the pan juices every 30 minutes.
- Basting Tips: Basting with pan juices keeps the turkey moist and helps develop a rich, golden color on the skin.
Apply the Bourbon Glaze: During the last 30 minutes of roasting, start brushing the turkey with the bourbon glaze every 10-15 minutes. The glaze will caramelize, creating a beautiful golden-brown finish.
Rest and Serve: Once the turkey reaches an internal temperature of 165°F in the breast and 175°F in the thigh, remove it from the oven. Let the turkey rest for 20-30 minutes before carving. Garnish with fresh rosemary, thyme, and orange slices, and serve with extra bourbon glaze on the side.
- Resting for Juiciness: Allowing the turkey to rest before carving helps retain its juices, ensuring each slice is moist and flavorful.

Deep-Frying Method

Important Safety Tips for Deep Frying

Fry outdoors on a flat, stable surface away from flammable items.
Make sure the turkey is completely thawed and dry before frying to prevent oil splatters.
Measure oil by placing the turkey in the fryer with water to find the correct level. Discard the water and use that level for oil.

Heat the Oil: Fill a turkey fryer with peanut or canola oil to the pre-measured line and heat the oil to 350°F (175°C). This can take up to 45 minutes, so plan accordingly.
Prepare the Turkey: After brining, remove the turkey from the brine, rinse, and thoroughly pat dry with paper towels. Lightly season with salt and black pepper.
Lower the Turkey into the Oil: Slowly and carefully, lower the turkey into the hot oil using the fryer’s lowering hook or basket. Fry for about 3-4 minutes per pound, maintaining the oil temperature between 325°F and 350°F.
Fry the Turkey: For a 12-14 lb turkey, frying should take around 35-45 minutes. Use a meat thermometer to check the internal temperature; it should be 165°F in the breast and 175°F in the thigh.
Remove and Rest: Carefully lift the turkey out of the oil, allowing excess oil to drain. Let the turkey rest for 15-20 minutes on a tray lined with paper towels.
Apply the Bourbon Glaze: While the turkey rests, brush it generously with the bourbon glaze. The residual heat will help the glaze set, creating a flavorful, sticky crust on the outside.
Carve and Serve: Carve the turkey and serve with extra bourbon glaze. Garnish with fresh herbs and orange slices for a festive presentation.

This Bourbon-Glazed Turkey offers a choice between roasting and deep-frying, allowing you to pick your preferred cooking method. The rich bourbon glaze and aromatic herbs make this a holiday centerpiece that’s as beautiful as it is delicious. Enjoy this unique, flavorful twist on turkey for a memorable meal!

Cooking With Beer, Whiskey and Spirits