Roast Turkey With Maple Glaze,
Pears & Bourbon
Makes 8 servings
1 16-pound turkey
1 tablespoon salt
1 tablespoon freshly ground black pepper
1 tablespoon chopped fresh rosemary
2 tablespoons unsalted butter
1 cup pure maple syrup
3/4 cup Makers Mark bourbon, divided
2 cups poultry stock
2 tablespoons butter
8 medium pears, preferably Comice, peeled, cored, sliced into wedges
1 cup Maple-Ginger Butter
Preheat oven to 475 degrees F with rack in the lower third of the oven. Rinse
turkey and dry with paper towels. Sprinkle cavity with salt pepper and rosemary.
Truss turkey, then rub the entire skin with butter.
Place turkey in a roasting pan and roast for 45 minutes, breast side up. Reduce
temperature to 375 degrees. Combine syrup and 1/4 cup of bourbon, and baste
turkey with it frequently. Cook until an instant meat thermometer inserted into
the thickest part of the thigh reads 160 degrees, about 1-1/2 to 2 hours. (Start
cooking your favorite stuffing about a half hour before the turkey is finished.)
Transfer turkey to a heated serving platter.
In a medium saucepan, bring poultry stock to a simmer, cooking until reduced by
three-quarters, about 10 minutes.
In a large skillet over high heat, melt butter for the sauce, add pears and
saute for 3 minutes. Add stock and the remaining 1/2 cup of bourbon, cooking
until the sauce coats the back of a spoon, about 3 minutes. Whisk in the
Maple-Ginger Butter. Remove to a metal bowl, and continue whisking for 1 minute
to stabilize before serving. Transfer to a sauce boat. Serve the sauce and