Roasted Turkey with
Source: Better Homes and Gardens
Spread part of the glaze beneath the turkey's skin to infuse the meat with
mellow flavor. Brush the remaining glaze, with bourbon added, over the turkey
for even more sumptuous flavor.
1/2 cup butter, softened
1/4 cup packed brown sugar
2 tablespoons snipped fresh marjoram or
2 teaspoons dried marjoram, crushed
1 teaspoon finely shredded lemon peel
1 (14- to 16-pound) turkey
1/4 cup bourbon
Fresh herbs (optional)
For glaze, combine butter, brown sugar, marjoram, and lemon peel in a small
Place turkey, breast side up, on a rack in a shallow roasting pan. Using your
fingers, separate turkey skin from breast meat, being careful not to tear skin
or pierce meat. Spread about half of the glaze over the breast meat under the
Melt remaining glaze; cool slightly. Stir in bourbon. Brush mixture over outside
of turkey. Season turkey with salt and pepper. Pull neck skin to back and fasten
with a short skewer. Tuck drumsticks under the band of skin that crosses the
tail. If there isn't a band, tie drumsticks to tail. Twist wing tips under back.
Insert a meat thermometer in the center of an inside thigh muscle. The
thermometer bulb should not touch bone. Cover turkey loosely with foil. Roast in
a 325 degree F oven for 3 3/4 to 4 1/4 hours or until thermometer registers 180
After 3 hours, cut the skin or string between drumsticks. Remove foil the last
30 minutes of roasting to let bird brown. Turkey is done when drumsticks move
very easily in their sockets and their thickest parts feel soft when pressed.
Remove turkey from oven and cover loosely with foil. Let stand 15 to 20 minutes
before carving. If desired, garnish platter with fresh herbs and kumquats.
Makes 12 to 15 servings.