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Maple Bourbon Turkey

  • 6 Servings
  • 15 mins Prep Time
  • 2 hrs 15 mins Total Time

Ingredients

  • 1 Frozen Young Turkey, thawed
  • 3 tablespoons avocado oil
  • 3 teaspoons salt
  • 3 teaspoons pepper
  • 2 teaspoons dried thyme
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • For the Maple Bourbon Glaze:
  • 1 cup bourbon
  • 1/2 cup maple syrup
  • 1/3 cup butter

  • Step 1

    Make sure your oven is clean and free of debris and spills. A dirty oven will produce smoke at the high temperatures required for this recipe.

  • Step 2

    Place your oven rack at the second to last position. Placing it in the lowest position may risk burning your bird!

  • Step 3

    Preheat oven to 475°F.

  • Step 4

    Remove the giblets and neck from the turkey. If there is a plastic truss holding the legs together, remove it. We will not truss the turkey for this recipe.

  • Step 5

    Rinse the turkey inside and out and drain water. Then, pat dry with paper towels.

  • Step 6

    Put about one inch of water or broth in the bottom of your roasting pan. This will make sure that the oven does not produce excessive smoke during this high heat roast. Please don’t skip this step!

  • Step 7

    Place turkey on roasting pan. Make sure you are placing it on a rack, not on the bottom of the pan, which should be full of water or broth to prevent smoking.

  • Step 8

    Rub turkey with avocado oil, then sprinkle with salt, pepper, thyme and garlic powder.

  • Step 9

    Make aluminum foil covers for each drumstick to prevent burning.

  • Step 10

    Roast for the following, turning the bird 180°F about halfway through your cook time. My 14 lb bird took about 1.5 hours.

  • Step 11

    The turkey is done when your instant read thermometer reads 165°F in the thickest part of BOTH the breast and the thigh.

  • Step 12

    For the glaze, melt the butter in a small saucepan over medium-high heat.

  • Step 13

    Stir in bourbon and maple syrup.

  • Step 14

    Once glaze comes to a boil, lower heat to low-medium heat and allow to thicken for about 10 minutes.

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