Maple Bourbon Turkey with Buttermilk Brine
This is the kind of Thanksgiving turkey that looks impressive but is actually easier to pull off. Buttermilk-brined meat, buttery maple bourbon glaze, and perfectly roasted pieces make it so good.
Servings: 10 servings
Ingredients
- 1 12- to 14-pound turkey
- 3 quarts buttermilk
- 1 tablespoon kosher salt per every 4 pounds of turkey (example: 3 tablespoons for a 12-pound turkey)
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 2 teaspoons freshly ground black pepper
- ½ cup lightly packed light brown sugar
- 5 sprigs fresh thyme
For the bourbon glaze
- ⅓ cup bourbon
- ½ cup maple syrup
- 2 teaspoons Worcestershire sauce
- 2 teaspoons kosher salt
- 3 1-inch strips orange peel
- 8 tablespoons (1 stick) unsalted butter
- 5 leaves fresh sage
- 2 sprigs fresh thyme
Instructions
- Break the turkey down into pieces: Using a sharp knife, remove each leg-and-thigh quarter in one piece, keeping the drumstick and thigh attached. Remove the wings and set all the pieces aside. Leave the skin-on breasts attached to the breastbone and rib cage.1 12- to 14-pound turkey
- Prepare the brine: In a large container, combine the buttermilk, salt, smoked paprika, garlic powder, black pepper, brown sugar, and thyme sprigs. Stir to combine, then add all of the turkey pieces, pressing to fully submerge them in the liquid. Cover and refrigerate for at least 2 days or up to 3, turning once a day to ensure the entire turkey is brining.3 quarts buttermilk, 1 tablespoon kosher salt per every 4 pounds of turkey (example: 3 tablespoons for a 12-pound turkey), 1 tablespoon smoked paprika, 1 tablespoon garlic powder, 2 teaspoons freshly ground black pepper, 5 sprigs fresh thyme, ½ cup lightly packed light brown sugar
- When ready to roast: Remove the turkey pieces from the brine and arrange them on a rack set over a sheet pan. Let them rest briefly so the excess buttermilk brine can drip off. Meanwhile, preheat the oven to 375°F.
- Roast: Transfer the turkey to a clean roasting rack set inside a second large sheet pan, arranging the pieces in a single layer with space between them so they roast evenly. Place the pan in the preheated 375°F oven to begin roasting.
- Meanwhile, make the basting glaze: In a saucepan, combine the bourbon, maple syrup, Worcestershire, salt, orange peel, butter, sage leaves, and thyme sprigs. Bring to a simmer and stir to dissolve, 2 minutes. Reduce to low heat to keep the glaze warm.⅓ cup bourbon, ½ cup maple syrup, 2 teaspoons Worcestershire sauce, 2 teaspoons kosher salt, 3 1-inch strips orange peel, 8 tablespoons (1 stick) unsalted butter, 2 sprigs fresh thyme, 5 leaves fresh sage
- Glaze: After 45 minutes of roasting, brush the wings with glaze. Then, after 1 hour of roasting, brush the wing, breast, and thigh pieces with the glaze. Continue roasting, checking each piece and brushing with additional glaze every 15 minutes. If any piece becomes too dark, loosely cover it with aluminum foil.
- Finish: After 1 hour of roasting, begin checking the internal temperature of each piece by inserting an instant-read thermometer into the thickest part without touching the bone. Remove the breasts and wings when they reach 160°F (1 to 1 ½ hours), and the thighs when they reach 170°F (1 ½ to 2 hours). As each piece reaches its final temperature, remove from the oven and tent with foil to rest. The turkey will continue to roast from the residual heat, bringing the breast to a finished internal temperature of 165°F and the thighs to 175°F. Let all the pieces rest for at least 20 minutes before carving and serving.
Nutrition
Serving: 1serving