Bourbon Glazed Turkey
INGREDIENTS
Turkey
12-14lb Turkey
Kosher salt
24oz can of beer (I used Yuengling)
Killer Hogs The BBQ Rub
1 package of bacon
Olive oil
Bourbon Glaze
1T olive oil
1/2 chopped shallot
3/8 cup orange marmalade
1 cup chicken stock
Handful of sage
Handful of rosemary
1/4 cup Bourbon
1/2t flour
Juice of 1/4 lemon
3T unsalted butter
Fried Herbs and Orange Peel
Vegetable oil
Handful of sage
Handful of rosemary
1 orange
Candied Cranberries
12oz cranberries
1 cup sugar
1/2 cup water
COOKING INSTRUCTIONS
Serves 6-10
Thaw turkey in fridge. Dry brine by seasoning with kosher salt and letting sit in fridge overnight or up to several days. Cover in thin layer of olive oil and season with BBQ rub when ready to smoke.
Open beer can, dumping out 3/4 of the liquid and place the turkey on top.
Place turkey on smoker at 275-300F for ~45 min, pull and wrap wings and legs in bacon. Put back on the smoker until legs reach at least 165F. Rest for ~1 hour.
Make Bourbon Glaze: Drizzle olive oil in the pan over medium heat, sauté shallots for 3-5 mins. Mix in marmalade, chicken stock, sage, rosemary, bourbon. Reduce by half (~15 min simmer). Carefully mix in flour to avoid clumps. Mix in butter and lemon juice once glaze texture starts to form. Season with salt, pepper, garlic powder.
Make the Fried Herbs: Pour 2 inches of oil into pan and heat to ~300F. Pick sage leaves, remove bunches of rosemary from stem, slice slivers of orange peel. Add above to oil and fry for ~1 min until crunchy texture, avoid burning. These are for taste and decoration, fry as many as you like!
Make the Candied Cranberries: Heat ½ cup of water and ½ cup sugar over medium heat until sugar dissolves . Stir in cranberries and mix, transfer to rack. Dry 1 hour at room temp. When tacky exterior has formed, roll cranberries in remaining sugar until completely coated, dry another half hour.
Carve turkey and drizzle with bourbon glaze. Garnish with cranberries and herbs. Enjoy!