Rum Glazed Turkey Recipes

RUM GLAZED TURKEY

Steps:

• Preheat oven to 375 degrees F.
• In a large skillet over medium-high heat, melt 4 tablespoons of the butter. Add onions, carrots and celery and saute until tender. Transfer to a large mixing bowl and toss with parsley, sage, chestnuts, apples, dried cranberries, mushrooms and bread. Pour eggs, stock and remaining 12 tablespoons of melted butter over, season with salt and pepper and toss again well. If the stuffing is too dry add a bit more stock or water. It should not be saturated or soggy, though.
• Place the turkey on a rack in a roasting pan. Rub the cavity opening with salt and pepper. With your fingers, carefully separate as much of the turkey's skin from the breast, as you can, trying not to puncture any holes in the skin as you go.
• In a small mixing bowl stir together 8 tablespoons of the softened butter with 1 cup of the brown sugar. Smear about half of the softened butter and sugar mixture over the breast under the skin. Rub the remaining butter and sugar mixture all over the turkey.
• Loosely stuff the turkey with the cooled chestnut stuffing. If there is extra stuffing bake it in a buttered baking dish next to the turkey in the oven.
• Roast the stuffed turkey about 3 to 3 1/2 hours, basting often during the last hour of cooking with the buttered rum glaze, or until an instant-read thermometer inserted into the thickest part of the turkey leg registers 155 degrees F; it will continue cooking for another 20 minutes or so out of the oven. If the turkey skin starts to get too dark, tent it with foil while it roasts.
• While turkey is cooking, in a small saucepan combine remaining 8 tablespoons of the butter with 1 cup of the brown sugar, ground cinnamon, freshly ground nutmeg, dark rum and a little salt and pepper. Bring to a boil then lower and simmer for 10 minutes until slightly thickened and syrup-like, stirring often.
• Transfer the turkey to a carving board to rest and loosely tent with foil and allow to cool. Brush the outside of the turkey with syrup mixture to get a glazed look.

RUM GLAZED TURKEY

Steps:

• Preheat oven to 375 degrees F.
• In a large skillet over medium-high heat, melt 4 tablespoons of the butter. Add onions, carrots and celery and saute until tender. Transfer to a large mixing bowl and toss with parsley, sage, chestnuts, apples, dried cranberries, mushrooms and bread. Pour eggs, stock and remaining 12 tablespoons of melted butter over, season with salt and pepper and toss again well. If the stuffing is too dry add a bit more stock or water. It should not be saturated or soggy, though.
• Place the turkey on a rack in a roasting pan. Rub the cavity opening with salt and pepper. With your fingers, carefully separate as much of the turkey's skin from the breast, as you can, trying not to puncture any holes in the skin as you go.
• In a small mixing bowl stir together 8 tablespoons of the softened butter with 1 cup of the brown sugar. Smear about half of the softened butter and sugar mixture over the breast under the skin. Rub the remaining butter and sugar mixture all over the turkey.
• Loosely stuff the turkey with the cooled chestnut stuffing. If there is extra stuffing bake it in a buttered baking dish next to the turkey in the oven.
• Roast the stuffed turkey about 3 to 3 1/2 hours, basting often during the last hour of cooking with the buttered rum glaze, or until an instant-read thermometer inserted into the thickest part of the turkey leg registers 155 degrees F; it will continue cooking for another 20 minutes or so out of the oven. If the turkey skin starts to get too dark, tent it with foil while it roasts.
• While turkey is cooking, in a small saucepan combine remaining 8 tablespoons of the butter with 1 cup of the brown sugar, ground cinnamon, freshly ground nutmeg, dark rum and a little salt and pepper. Bring to a boil then lower and simmer for 10 minutes until slightly thickened and syrup-like, stirring often.
• Transfer the turkey to a carving board to rest and loosely tent with foil and allow to cool. Brush the outside of the turkey with syrup mixture to get a glazed look.

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.

MAPLE GLAZED TURKEY ROAST

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Remove the plastic netting and wrap from the turkey roast, if any, but leave on string netting. (Remove and discard gravy packet, if any). Rinse the turkey, and pat dry with paper towels.
• Mix together the maple syrup, smoke flavoring, paprika, salt, pepper, garlic powder, onion powder, thyme, and cayenne pepper in a bowl, stirring to combine well. Brush the syrup mixture all over the turkey roast.
• Place the roast, skin side up, on a baking rack set in a roasting pan. Roast in the preheated oven, basting occasionally, until the roast is golden brown and a meat thermometer inserted into the center of the roast reads 170 degrees F (75 degrees C). Roasting time is about 1 1/2 hours. Wrap the roast in foil, and let stand 10 minutes before removing the string netting for slicing.

HERB-GLAZED ROASTED TURKEY

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Rinse the turkey, and pat thoroughly dry with paper towels. Brush the turkey with olive oil, inside and out.
• Mix 1 teaspoon of salt, 1/2 teaspoon of pepper, and the thyme in a small bowl, and sprinkle the turkey with the mixture.
• Place the turkey on a rack set in a roasting pan, and roast in the preheated oven for 2 hours.
• In a bowl, stir together the honey, melted butter, sage, parsley, basil, 1 teaspoon salt, and 1 teaspoon pepper, until the mixture is smooth and well blended. Brush the turkey with the honey glaze, and return to the oven.
• Roast the turkey until no longer pink at the bone and the juices run clear, about 2 more hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Continue to brush the turkey with the honey glaze frequently as it roasts. Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.