[THANKSGIVING-RECIPE] Roasted Turkey with Bourbon-Butter Glaze

Roasted Turkey with Bourbon-Butter Glaze
Ingredients
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
Salt
Pepper
Fresh herbs (optional)
Kumquats (optional)
Directions:
For glaze, combine butter, brown sugar, marjoram, and lemon peel in a
small
mixing bowl.
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 skin.
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
degrees F. 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.

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