The Best Darned Turkey You Ever Roasted (With Bourbon Gravy!)
In a pot large enough to accommodate the turkey, combine 2 gallons water, the Cody Road bourbon, 2 cups salt, and the sugar. Stir to dissolve salt and sugar.
Add turkey, and refrigerate for 18 to 36 hours. Remove turkey from the brine, and dry well with paper towels. Let stand, covered, at room temperature for 1 to 2 hours.
Preheat the oven to 325 degrees. In a small bowl, combine the remaining 2 tablespoons salt and the white and black pepper. Rub the inside and outside of the turkey with the salt-and-pepper. Tie the legs together loosely with kitchen twine. Fold the neck flap under. Place the turkey, breast side up, on a roasting rack in a heavy metal roasting pan. Fold the wing tips under the turkey. Tuck the herbs and vegetables into the body cavity.
Roast for 3 or so hours, basting every 30 minutes. Baste turkey with pan juices. The skin gets fragile as it browns, so baste carefully. Add onions, carrots, celery, and parsley stems to the roasting pan around the turkey. Insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 165° and the turkey should be golden brown. The breast does not need to be checked for temperature. If the legs are not fully cooked, baste the turkey, return to the oven, and cook for 15 to 20 minutes.
When fully cooked, remove the turkey from the oven, and let it rest, covered, for at least 20 minutes.
In a wide pot or skillet (just deep enough to accommodate the stock), melt the butter over medium heat. Add the onions and sauté until tender, about 5 minutes.
Add the Cody a Road bourbon and cook until nearly evaporated. Add the turkey stock and cornstarch and whisk vigorously until smooth.
Increase the heat to high and bring the gravy to a boil. Cook, stirring frequently, until it has reduced down and is thick enough to coat the back of a spoon, 15 to 20 minutes. Season to taste with salt and pepper.
Stir in the sage and cook for one more minute. Adjust seasoning, if necessary. Turn off heat and keep warm until ready to serve.
Ingredients
Directions
In a pot large enough to accommodate the turkey, combine 2 gallons water, the Cody Road bourbon, 2 cups salt, and the sugar. Stir to dissolve salt and sugar.
Add turkey, and refrigerate for 18 to 36 hours. Remove turkey from the brine, and dry well with paper towels. Let stand, covered, at room temperature for 1 to 2 hours.
Preheat the oven to 325 degrees. In a small bowl, combine the remaining 2 tablespoons salt and the white and black pepper. Rub the inside and outside of the turkey with the salt-and-pepper. Tie the legs together loosely with kitchen twine. Fold the neck flap under. Place the turkey, breast side up, on a roasting rack in a heavy metal roasting pan. Fold the wing tips under the turkey. Tuck the herbs and vegetables into the body cavity.
Roast for 3 or so hours, basting every 30 minutes. Baste turkey with pan juices. The skin gets fragile as it browns, so baste carefully. Add onions, carrots, celery, and parsley stems to the roasting pan around the turkey. Insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 165° and the turkey should be golden brown. The breast does not need to be checked for temperature. If the legs are not fully cooked, baste the turkey, return to the oven, and cook for 15 to 20 minutes.
When fully cooked, remove the turkey from the oven, and let it rest, covered, for at least 20 minutes.
In a wide pot or skillet (just deep enough to accommodate the stock), melt the butter over medium heat. Add the onions and sauté until tender, about 5 minutes.
Add the Cody a Road bourbon and cook until nearly evaporated. Add the turkey stock and cornstarch and whisk vigorously until smooth.
Increase the heat to high and bring the gravy to a boil. Cook, stirring frequently, until it has reduced down and is thick enough to coat the back of a spoon, 15 to 20 minutes. Season to taste with salt and pepper.
Stir in the sage and cook for one more minute. Adjust seasoning, if necessary. Turn off heat and keep warm until ready to serve.
Notes
Categories
- Browse All Recipes
- Appetizers (21)
- Batched Old Fashioned (2)
- Syrups (3)
- Kegged Cocktails (34)
- Garnishes (1)
- Syrups & Mixers (36)
- Desserts (119)
- Drinks – Cody Road Bourbon (43)
- Drinks – Cody Road Rye Whiskey (19)
- Drinks – Iowish Cream Liqueur (14)
- Drinks – River Baron Artisan Spirit (40)
- Drinks – River Pilot Vodka (59)
- Drinks – River Rose Gin (52)
- Drinks – Seasonal Spirits (88)
- Entrees (50)
- Salads (6)
- Soups (14)
- Miscellaneous (49)
