Post by Mai on Nov 25, 2002 11:32:29 GMT -6
Bourbon Turkey
Marinade
1 cup dry red wine
1/2 cup bourbon
1/2 cup dry sherry
1/2 cup soy sauce
3 tablespoons vegetable oil
2 tablespoons sugar
5 whole star anise
1 tablespoon minced fresh ginger
freshly ground black pepper, to taste
Glaze
1 1/4 cups bourbon
2/3 cup honey
2/3 cup ketchup
1/4 cup (packed) brown sugar
Have the turkey cut up as follows: drumsticks removed and cut crosswise through the bone; thighs removed and halved through the bone; breast removed (left on the bone) and each half cut into four or five pieces; and wings cut at elbows, tips discarded. Reserve the backs for another use. Rinse the pieces well and pat dry.
Stir all the marinade ingredients together in a large bowl. Add the turkey pieces and coat them in the mixture. Cover, and marinate for 1 hour.
Preheat the oven to 325° F.
Lift the turkey pieces from the marinade, and arrange them in one or two roasting pans. Pour 1/2 cup of the marinade (or 1 cup if using two pans) over the turkey.
Bake for 1 hour, turning and basting the pieces every 20 minutes. (If you are using two pans, rotate them over 30 minutes.)
Increase the oven temperature to 450° F.
Stir the glaze ingredients together in a bowl. Brush the turkey well with the glaze, and bake 30 minutes, brushing and turning every 5 minutes. (If you are using two pans, rotate them after 15 minutes.)
Mound the turkey on a large platter, and serve. This is great hot or at room temperature.
8 to 10 portions
Marinade
1 cup dry red wine
1/2 cup bourbon
1/2 cup dry sherry
1/2 cup soy sauce
3 tablespoons vegetable oil
2 tablespoons sugar
5 whole star anise
1 tablespoon minced fresh ginger
freshly ground black pepper, to taste
Glaze
1 1/4 cups bourbon
2/3 cup honey
2/3 cup ketchup
1/4 cup (packed) brown sugar
Have the turkey cut up as follows: drumsticks removed and cut crosswise through the bone; thighs removed and halved through the bone; breast removed (left on the bone) and each half cut into four or five pieces; and wings cut at elbows, tips discarded. Reserve the backs for another use. Rinse the pieces well and pat dry.
Stir all the marinade ingredients together in a large bowl. Add the turkey pieces and coat them in the mixture. Cover, and marinate for 1 hour.
Preheat the oven to 325° F.
Lift the turkey pieces from the marinade, and arrange them in one or two roasting pans. Pour 1/2 cup of the marinade (or 1 cup if using two pans) over the turkey.
Bake for 1 hour, turning and basting the pieces every 20 minutes. (If you are using two pans, rotate them over 30 minutes.)
Increase the oven temperature to 450° F.
Stir the glaze ingredients together in a bowl. Brush the turkey well with the glaze, and bake 30 minutes, brushing and turning every 5 minutes. (If you are using two pans, rotate them after 15 minutes.)
Mound the turkey on a large platter, and serve. This is great hot or at room temperature.
8 to 10 portions