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Holiday Cooking & Baking Recipes: Thanksgiving Roasted Turkey with Fried Pecan-Bourbon Glaze Recipe
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Hi there Paula, The VT Country Cook here! I clean and dry my 16-22 pound turkey and slather it with hickory bacon butter, granulated garlic, pepper and a little pink salt. and dried italian herbs. Inside the bird I put an apple, cut in half like a MacIntosh. I put it on a rack in a large roasting pan and roast it at 350. I put a little homemade bone broth, fresh herbs, carrots, onion quarters, and if I have it, some orange or lemon zest in the broth. That apple makes for the best gravy and no one know what the magic ingredient is! I have also used a little cider in my gravy depending on the brine I use and I always brine my turkey for 2 days. A little cider and a small amount of maple syrup in your bone broth makes for an interesting taste as well after the gravy is made. Great on whole chickens as well of course. I baste my birds every hour. 🙂
Hi Paula, great video and tips. I never stuff my Turkey. I do a rub like yours. I use a meat temperature gage.in a roasting pan that looks like your.
In bottom of my pan I put onions, carrots and celery and turkey broth and garlic
I do the same thing only difference is I add some bacon grease
Paula, sadly my dear Mother has come down with Covid and I have to fix a turkey myself for the 1st time. Thanks for the tutorial! No goin’ to Grandma’s house this year.
This Thanksgiving Roasted Turkey with Fried Pecan-Burbon Glaze recipe looks so delicious Paula.
That turkey looks so delicious! Thanks for showing us how you cook your turkey! Happy Thanksgiving!