Ingredients for Bourbon Turkey
- One (1) whole turkey (approximately 12-14 pounds)
- Herbes De Provence
- Cheesecloth
- 2 cups bourbon
- 2 tablespoons olive oil
- Salt And Pepper
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How to Make Bourbon Turkey
- **24 Hours Before:** Soak a 1-yard piece of cheesecloth in 1 cup of bourbon. Wring out the cheesecloth lightly and stuff it into the turkey cavity.
- Gently loosen the skin from the turkey breast. Rub 2 tablespoons of Herbs de Provence under the skin.
- Using a kitchen needle and thread, securely tack the turkey skin back onto the breast with a few stitches. This helps keep the breast moist.
- Wrap the turkey loosely with the remaining cheesecloth and pour the remaining 1 cup bourbon over the turkey and cheesecloth.
- Marinate in the refrigerator for 24 hours, turning the turkey over 4-6 times to ensure even marination.
- **Next Day:** Preheat oven to 275°F (135°C).
- Remove the outer cheesecloth. Stuff it into the turkey cavity along with the previously soaked cheesecloth.
- Rub the turkey with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Place the turkey in a roasting pan and bake at 275°F (135°C) for 5 hours, basting frequently with pan juices. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) before removing from the oven.
- Let the turkey rest for at least 20 minutes before carving and serving.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
0g
Fat
212g
Carbs
0g
