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MAPLE BOURBON GLAZED TURKEY by: Sheila Lukins
Ingredients
- Giblet Broth (make one day ahead):
- Giblets and neck from turkey, washed
- 2 cans (14 ounces each) chicken broth
- 2 cups water
- 2 ribs of celery, with leaves
- 2 onions (unpeeled), halved
- 2 cloves of garlic, bruised
- 4 sprigs fresh, flatleaf parsley,
- 3 whole cloves
- 3 black peppercorns
- Salt, to taste
- Turkey (make Thanksgiving Day):
- 1 orange, halved
- 1 fresh turkey (18 pounds), rinsed thoroughly and patted dry
- Paprika, to taste
- Salt and freshly ground black pepper, to taste
- 10 to 12 cups Apricot Pecan Cornbread Stuffing (see recipe here)
- 4 to 6 tablespoons unsalted butter, softened
- Maple Bourbon Turkey Glaze (see recipe here; make one day ahead)
- 1 cup bourbon
- 2/3 cup pure maple syrup
- 2/3 cup ketchup
- 1/3 cup soy sauce
- 2 tablespoons finely minced fresh ginger
- 2 tablespoons packed dark brown sugar
- Giblet Gravy (make Thanksgiving Day):
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- About 2 cups pan juices (from turkey)
- 1/2 cup Maple Bourbon Turkey Glaze (see recipe here)
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Giblet mixture (see step 1)
- Giblet Broth, if needed
- 2 or 3 large bunches fresh sage and red grapes, for garnish
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