Bourbon Brined Pumpkin Molasses Glazed Turkey Drumsticks Recipe 475

BOURBON AND MOLASSES-GLAZED TURKEY BREAST

Steps:

• Stir whiskey, molasses, and brown sugar in a saucepan until brown sugar has dissolved. Place over medium heat, bring to a simmer, and turn off heat; stir salt and hot pepper sauce into mixture. Pour marinade into a large bowl.
• Place turkey breast into the marinade with skin side down; let stand for 1 hour, turning turkey breast over occasionally. Transfer turkey to a roasting pan. Retain marinade for basting.
• Preheat oven to 450 degrees F (230 degrees C).
• Roast turkey breast in the preheated oven until a meat thermometer inserted into the thickest part of the meat reads 160 degrees F (70 degrees C), about 45 minutes. Baste turkey occasionally with retained marinade. Allow turkey breast to rest for 10 minutes before slicing.

POMEGRANATE GLAZED TURKEY LEGS

Steps:

• Pat the drumsticks completely dry and place on a baking sheet fitted with a cooling rack. Mix 1/4 cup salt, a few grinds black pepper and the sugar in a small bowl, then rub the mixture all over the drumsticks. Refrigerate, uncovered, for 4 hours and up to overnight. Rinse the legs and pat them completely dry.
• Preheat the oven to 350 degrees F.
• Mix the butter with the cumin, thyme, 1/2 teaspoon salt and a few grinds of black pepper and rub the mixture all over the drumsticks, getting underneath the skin if you can. Brush the drumsticks all over with the pomegranate molasses. Add 1 cup water to the bottom of the baking sheet and tent the sheet with foil. Bake for 1 hour and 30 minutes.
• Remove the foil from the pan and brush the turkey legs all over with the pomegranate molasses. Continue baking for 30 minutes, uncovered, then brush one last time. Bake until the skin is crispy and the turkey has reached 165 degrees F (avoiding bone), about 30 minutes more. Brush a final time with the molasses (be sure to use a fresh bowl of molasses and a clean brush to avoid cross-contamination with raw turkey juices) and let rest for 10 minutes. Slice the turkey and serve with the remaining pomegranate molasses on the side.

BOURBON AND BROWN SUGAR GLAZED TURKEY

Steps:

• Dry brine:
• Mix salt, pepper, granulated sugar, and paprika in a small bowl. Arrange turkey on a cutting board breast side up. Remove legs (keeping thigh and drumstick intact) by slicing through the skin that joins breast and leg, then bend leg down to expose joint and cut completely through the joint. Try to leave as much skin on breast as possible. Place legs on a large rimmed baking sheet. Set aside neck and giblets in cavity for making gravy. Arrange turkey on baking sheet with legs and generously sprinkle legs and turkey all over with dry brine, patting to adhere. Chill, uncovered, at least 12 hours and up to 2 days.
• Confit legs:
• Wipe off turkey legs (do not rinse) and place in the smallest heavy pot that will accommodate legs in a single layer (it's okay if they overlap slightly). Add garlic and rosemary. Pour in oil just to barely cover legs. Heat over medium until a few bubbles begin to appear. Cover, reduce heat, and very gently simmer until meat is tender (the meat on the drumstick will have pulled away from the bone), 3-3 1/2 hours. Let turkey thighs cool in oil until just warm, about 2 hours. Chill at least 2 hours but preferably longer. Meat will firm up the colder it gets, making it less likely to fall apart when glazing.
• Breast and assembly:
• Preheat oven to 425°F. Place turkey on a wire rack set inside a large rimmed baking sheet. Roast, rotating baking sheet once, until golden brown all over, 35-40 minutes.
• Meanwhile, bring brown sugar, bourbon, soy sauce, butter, and paprika to a simmer in a small saucepan over medium heat, stirring occasionally, until reduced by about half and thick enough to coat a spoon but not syrupy, 6-8 minutes. Reduce heat to very low and keep glaze warm until ready to use.
• Reduce oven temperature to 325°F and roast turkey until an instant-read thermometer inserted into the thickest part of breast registers 100°F-110°F. Then roast, basting every 10 minutes or so, making sure to lightly coat the entire breast each time (but save some glaze for the legs) and rotating baking sheet occasionally, until thermometer registers 150°F, 60-75 minutes total after reducing oven temperature to 325°F. Transfer breast to a cutting board and let rest at least 30 minutes before carving.
• Increase oven temperature back to 425°F. Remove turkey legs from oil, wiping off excess, and place on a clean rimmed baking sheet; discard or chill cooking oil (skim off juices and use them in gravy; use oil for cassoulet or another confit).
• Carefully move a rack to upper third of oven and roast legs until skin is golden brown and fat is rendered, 15-20 minutes. Then roast, basting every 3 minutes or so with remaining glaze, until legs are well coated, 10-12 minutes. Arrange on a platter with sliced breast for serving.
• Do Ahead
• Legs can be cooked 1 day ahead. Keep chilled in oil.

STICKY ASIAN DRUMSTICKS RECIPE - (4.5/5)

Steps:

• Make the marinade by combining honey, hoisin, soy sauce, rice vinegar, Sriracha, garlic, sesame seeds, and grated ginger: Marinate the chicken in this mixture for at least 3 hours, tossing it every hour or so to make sure all sides get coated. Preheat the oven to 400°F. Set a wire rack over a baking sheet. Place the chicken on the wire rack, and bake for 20 minutes. Cook the chicken 15 minutes more, taking the chicken out and basting with the marinade every 5 minutes. Make sure to cook the chicken for a few minutes after the last round of basting, to cook off the bacteria in the marinade. Serve and enjoy!

BOURBON-MOLASSES CHICKEN DRUMSTICKS

Steps:

• Melt butter in large saucepan over medium heat. Add onion; sauté until soft, about 6 minutes. Add next 5 ingredients, 1/4 teaspoon pepper, and chili powder. Reduce heat to medium-low; simmer until sauce thickens, about 15 minutes. Stir in bourbon; cook until heated through, about 3 minutes. Season with salt. (Can be made 1 day ahead. Cover and chill.)
• Mix 1 1/2 teaspoons salt and 1/2 teaspoon pepper in bowl. Loosen skin on drumsticks. Rub salt and pepper mixture under skin without tearing skin. Cover; let stand at room temperature 30 minutes.
• Prepare barbecue (medium heat). Grill drumsticks until skin is crisp and juices run clear, turning to cook all sides, about 25 minutes. Transfer 1/2 cup barbecue sauce to small bowl; reserve. Brush drumsticks with remaining sauce and cook until glaze forms, about 3 minutes longer. Transfer drumsticks to platter and serve with reserved sauce.

MAPLE BOURBON BRINED TURKEY LEGS

Steps:

• In a medium pot, over low heat, add all the ingredients, except the turkey. Cook stirring to combine and dissolve the salt. When salt has dissolved, remove from the heat and let cool. Add the turkey drumsticks to a large resealable plastic bag, and pour in the brine. Seal the bag well, and put into a bowl (in case of leaks). Refrigerate for 24 hours.
• After 24 hours, remove the turkey, discard the brine and preheat the oven to 350 degrees F.
• In a roasting pan, fitted with a rack, add the turkey drumsticks, making sure there is room between each for even cooking. Roast for 90 minutes. Remove from the oven to a serving platter and serve hot or cold.

ORANGE-BOURBON TURKEY

Steps:

• Remove giblets and neck from turkey; discard. Rinse turkey thoroughly with cold water; pat dry. Combine orange juice, water, 1/2 cup bourbon, and molasses in a 2-gallon heavy-duty ziptop plastic bag; add turkey. Seal and marinate in refrigerator 4 to 24 hours turning bag occasionally. Remove turkey from bag, reserving marinade.
• Preheat oven to 350 degrees.
• Tie ends of legs with cord. Lift wing tip up and over back and tuck under bird. Sprinkle 1/2 teaspoon salt into body cavity. Stuff cavity with oranges. Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350 degrees for 3 hours or until thermometer registers 180 degrees. (Cover loosely with foil if it gets too brown.) Remove turkey from oven. Cover loosely with foil; let stand at least 10 minutes before carving. Discard oranges.
• Pour reserved marinade into saucepan; bring to a boil. Skim foam from mixture with a slotted spoon; discard. Reduce heat to medium; cook until reduced to 3 1/2 cups (about 15 minutes). Combine 1/4 cup bourbon and flour in a small bowl, stirring well with a whisk. Add to reduced marinade; bring to a boil and cook 1 minute, stirring constantly. Stir in 1/4 teaspoon salt. Serve sauce with turkey. Garnish with orange slices and parsley sprigs if desired.

BOURBON-BRINED CHICKEN

Steps:

• To make the brine: in a large nonreactive bowl combine the bourbon, salt, brown sugar, lemon slices, garlic, peppercorns, mustard seeds, coriander seeds, and 4 cups water; whisk until salt and brown sugar dissolve.
• Trim any sinews or excess fat off the breasts; rinse breasts under cold running water, then drain.
• Place the chicken breasts in a large zip-lock plastic bag; add in the brine.
• Let breasts brine in the refrigerator for 2-3 hours, turning breasts twice so they brine evenly.
• Set up grill for direct grilling and preheat to high-if using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and run grill on high until you see smoke; if using a charcoal grill, preheat it to high, then toss all of the wood chips on the coals.
• When ready to grill, drain the brine off the chicken and blot the breasts dry with paper towels; discard brine.
• Lightly brush both sides of the breasts with the melted butter; brush and oil the grill grate, then arrange chicken breasts on the hot grate, placing them on a diagonal to the bars.
• Grill the breasts for 2 minutes, then rotate them a quarter turn to create an attractive crosshatch of grill marks.
• Continue grilling the breasts on that side for 2 minutes longer.
• Turn breasts over and grill until cooked through, 4-6 minutes longer, again rotating them after 2 minutes to create grill marks.
• **The total cooking time will be 8-10 minutes, depending on the thickness of the breasts.
• Test for doneness-poke a breast in the thickest part with your finger; it should feel firm to the touch; or to be safe, you can insert a thermometer in one end-170° is done.
• Transfer grilled breasts to a platter and serve at once with your favorite barbecue sauce.

TURKEY BEEFMAN BRINED RECIPE - (4.7/5)

Steps:

• CLEAN TURKEY AND MIX BRINE REMOVING FOAM PLACE ALL BRINE INGREDIENTS IN LARGE STOCK POT, BRING TO A BOIL AND STIR TILL ALL INGREDIENTS HAVE BLENDED, REMOVE FROM HEAT AND LET COOL, PLACE INTO 5 GALLON CONTAINER ALONG WITH TURKEY THEN INTO FRIDGE OVER NIGHT, SMOKE OR COOK TURKEY TILL I.T OF 180 F SMOKE WITH APPLE WOOD FOR 4 HOURS AT 225. PLACE TURKEY ON RACK AND COOK.. PLACE TRAY UNDER TURKEY AFTER SMOKING TO CATCH DRIPPINGS

PARMESAN TURKEY CUTLETS RECIPE - (4.7/5)

Steps:

• 1. Place flour in ziploc bag and dredge turkey cutlets in flour.Combine salt, pepper,basil, bread crumbs and cheese in a medium bowl. In another bowl, beat egg whites. Dip turkey cutlets in egg whites, then bread crumb mixture, shaking off excess 2.Heat a large nonstick frying pan on medium heat. Add olive oil. When oil is hot , add turkey cutlets and cook about 4 minutes each side or until golden brown and cooked through. Set aside and place on a baking sheet, place in oven to keep warm (200). Add remaining olive oil and cook remaning cutlets , place on baking sheet with other cutlets and keep warm 3. Wipe out skillet and place 1-2 tbsp extra virgin olive oil to pan and heat pan over medium high heat, saute spinach until done. If you like, you can drizzle a little balsamic vinegar on spinach or add some freshly grated parmesan cheese 4. To serve, place spinach on serving platter, place turkey cutlets on top

BOURBON MOLASSES SAUCE

Steps:

• Bring sugar and 2 tablespoons water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until caramel is dark amber. Remove from heat and stir in remaining 1/4 cup water, then stir in bourbon, butter, molasses, and salt. Return to heat and simmer, stirring, to dissolve any hardened caramel if necessary.

MOLASSES-BRINED TURKEY WITH GINGERSNAP GRAVY

Steps:

• For stock:
• Combine broth, carrots, celery, onion, and bay leaves in large saucepan. Add reserved neck, heart, and gizzard. Bring to boil; reduce heat to medium-low and simmer until stock is reduced to 3 1/4 cups, about 1 hour. Strain turkey stock into medium bowl. (Can be made 1 day ahead. Cover stock and refrigerate.)
• For brine and turkey:
• Line very large (about 16-quart) bowl with two 30-gallon plastic bags, one inside the other. Rinse turkey inside and out. Place turkey in plastic-lined bowl. Combine 7 quarts water, salt, sugar, molasses, 1 bunch thyme, and 1/2 bunch sage in large bowl or pot. Stir until salt and sugar dissolve. Mix in ice cubes. Pour brine over turkey in plastic bags. Gather tops of bags together, eliminating air space above brine; seal bags. Refrigerate turkey in brine 18 to 20 hours.
• Set rack at lowest position in oven and preheat to 350°F. Remove turkey from brine. Drain very well; discard brine. Pat turkey dry inside and out. Place turkey on small rack set in large roasting pan. Fill main cavity with remaining 1 bunch thyme and 1/2 bunch sage, onions, and garlic. Stir oil, pepper, chopped thyme, and chopped sage in small bowl to form paste; smear all over outside of turkey. Tuck wing tips under; tie legs together loosely to hold shape.
• Roast turkey 1 hour, tenting loosely with foil if browning quickly. Turn pan around; roast turkey 30 minutes. Pour 1 cup broth over turkey; re-tent loosely with foil. Roast turkey, basting with 1 cup broth every 30 minutes until thermometer inserted into thickest part of thigh registers 175°F, about 2 hours longer. Transfer turkey to platter. Remove vegetables and herbs from main cavity and discard. Spoon any juices from cavity into roasting pan. Let turkey stand 30 minutes (internal temperature will increase 5 to 10 degrees).
• For gravy:
• Strain pan juices into bowl. Spoon off fat, reserving 2 tablespoons. Heat reserved 2 tablespoons turkey fat in heavy large saucepan over medium-high heat. Add onion and thyme. Sauté until onion browns, about 10 minutes. Add turkey stock, gingersnaps, 3 tablespoons cider vinegar, and Worcestershire sauce. Add 2 cups degreased pan juices and bring to boil, whisking to dissolve gingersnaps. Reduce heat to medium-low and simmer until gravy thickens, about 4 minutes. Season gravy to taste with salt and pepper, adding remaining tablespoon vinegar and cream, if desired.
• Serve turkey with gravy.

BOURBON BRINED PUMPKIN MOLASSES GLAZED TURKEY DRUMSTICKS RECIPE - (4.7/5)

Steps:

• Brine the drumsticks. In a large pot set over low heat, add the water, bourbon, salt, sugar, peppercorns and bay leaves. Cook stirring occasionally until salt has dissolved, remove from the heat and let cool. Add the turkey drumsticks to a large bowl; pour in the brine. Cover the bowl and refrigerate for 24 hours. After 24 hours, remove the turkey drumsticks rinse and dry them well. Discard the brine and preheat the oven to 400 degrees F. Meanwhile make the glaze. Add pumpkin puree, apple cider, cider vinegar, molasses, mustard, brown sugar, onion powder, granulated garlic, 5 spice powder, ¼ teaspoon salt, and cayenne pepper to medium sauce pan set over medium heat. Simmer the mixture until it is thick and saucy, about 20 minutes. Remove from heat. Lay the drumsticks onto a parchment lined baking sheet making sure there is room between each for even cooking. Brush them liberally on both sides with the glaze. Place the drumsticks in the heated oven and roast them 15 minutes. Remove them from the oven, brush them with more glaze, turn them over and brush the other sides with more glaze. Roast an additional 15 minutes, then. Turn the oven to 325 degrees F. and continue the process of turning and brushing every 15 minutes for a total cooking time of 1 ½ hour to 2 hour, depending on size. You may run out of sauce before they cook all the way and that is just fine. Once they begin to look quite brown on the outside begin checking the interior temperature with an insta-read thermometer. Roast until the turkey legs register 165 degrees F. Remove from oven. Let rest about 8 minutes then serve warm.