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Oriental and Southern U.S. flavors come together in marinated turkey made with bourbon. Plan ahead to let the turkey marinate for 1 hour. Feel free to halve the recipe and/or substitute chicken for turkey.

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Ingredients:

  • 1 turkey or capon (10 pounds), cut up (see instructions)
  • .
  • Marinade:
  • 1 cup dry red wine
  • 1/2 cup bourbon
  • 1/2 cup dry sherry
  • 1/3 cup soy sauce
  • 3 Tablespoons vegetable oil
  • 2 Tablespoons sugar
  • 5 whole star anise
  • 1 Tablespoon minced fresh ginger
  • Freshly ground black pepper, to taste
  • .
  • Glaze:
  • 1-1/4 cups bourbon
  • 2/3 cup honey
  • 2/3 cup ketchup
  • 1/4 cup (packed) brown sugar

Preparation:

Have the turkey cut up as follows: drumsticks removed and cut crosswise through the bone; thighs removed and halved through the bone; breast removed (left on the bone) and each half cut into four or five pieces; and wings cut at elbows, tips discarded. Reserve the backs for another use. Rinse the pieces well and pat dry.

Stir wine, bourbon, sherry, soy sauce, vegetable oil, sugar, star anise, ginger, and pepper together in a large bowl. Add the turkey pieces and coat them in the mixture. Cover, and marinate for 1 hour.

Preheat the oven to 325 degrees F.

Lift the turkey pieces from the marinade, and arrange them in one or two roasting pans. Pour 1/2 cup of the marinade (or 1 cup if using two pans) over the turkey.

Bake for 1 hour, turning and basting the pieces every 20 minutes. (If you are using two pans, rotate them after 30 minutes.)

Increase the oven temperature to 450 degrees F.

Stir the bourbon, honey, ketchup, and brown sugar together in a bowl. Brush the turkey well with the glaze, and bake 30 minues, brushing and turning every 5 minutes. (If you are using two pans, rotate them after 15 minutes.)

Mound the turkey on a large platter, and serve. This is great hot or at room temperature.

Yield: 8 to 10 portions

Recipe Source: The New Basics Cookbook by Julee Rosso, Sheila Lukins (Workman Pub)
Reprinted with permission.

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