Last year, after reading countless turkey recipes, I finally decided on one from a somewhat unexpected source: Every Day With Rachael Ray. I didn't follow the method exactly — the magazine's recipe grills a turkey breast and I roasted a whole turkey — but I used the brine, spice rub, and glaze recommended. The resulting turkey, with a fiery brown color and slightly charred skin, was fabulously moist and super flavorful. The meat was so succulent it almost didn't need gravy. To check out the recipe, read more.
Modified From Every Day With Rachael Ray
Ingredients
4 cups apricot nectar
4 cups apple juice, plus more for basting
2-1/5 cups dark brown sugar
1/2 cup granulated sugar
1/2 cup salt
6 cloves garlic, smashed and peeled
3 teaspoons Worcestershire sauce
3 teaspoons freshly ground pepper
2 fresh or dried bay leaves
1 turkey (ours was 18 pounds)
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
Directions
- In a large pot, combine 8 cups water with the apricot nectar, apple juice, 1 cup brown sugar, the granulated sugar, salt, garlic, Worcestershire sauce, pepper and bay leaf. Bring to a simmer and stir, then remove from the heat and let cool.
- Place the turkey in the brine. Cover the turkey with foil and refrigerate overnight.
- In a container with a tight-fitting lid, combine the bourbon, honey, vinegar and 1 cup brown sugar. Shake vigorously to blend; set aside.
- Preheat the oven to 450°F.
- In a bowl, combine the remaining 1/2 cup brown sugar with the paprika, mustard, chili powder, garlic powder, onion powder and butter to form a paste.
- Dry the turkey with a paper towel and rub the paste all over the turkey.
- Roast the turkey for about 45 minutes, until slightly golden brown. Reduce the heat to 350°F and continue roasting, brushing with some of the bourbon glaze every 20 minutes, for about 1 hour, 15 minutes longer. An instant-read thermometer inserted in the thigh should register 160 degrees F. Remove the turkey from the oven, brush with the remaining glaze, loosely tent and let rest 15 minutes before slicing.
Serves 8-10.
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Anya Hindmarch
That looks SUPER YUMMY!
1How to make a dynamite Thanksgiving dinner [with video]. Can You Cook a Turkey Using Explosives?
2Can you explain the cooking times again? To quote:
Roast the turkey for about *45 minutes*, until slightly golden brown. Reduce the heat to 350°F and continue roasting, brushing with some of the bourbon glaze every 20 minutes, for *about 1 hour, 15 minutes*
longer.
Does this mean your 18-lb turkey took 2 hours?
Wanted to make sure for when I do our 12.5 turkey.
3my husband is making this recipe for thanksgiving this year. will keep u posted!
4Yummy!
5sourcherries: The key is to check the temperature. I think ours ended up taking about 3 hours last year — if memory serves me right. I suggest checking it with a thermometer after about an hour and 45 minutes. When it says 160°F, the turkey is done.
6@ partysugar Thanks! The pix look great and can't wait to try it!
7Post New Comment
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