Bourbon Glazed Spatchcock Turkey
Spatchcock turkey (backbone removed and laid flat) roasted in and coated with a bourbon glaze. One of the best turkey recipes ever created.
Ingredients
- 1 Spatchcock Turkey 13-15lbs preferably
- 2 Sliced Onions
- 6 Cloves of Garlic
- Salt and Pepper
- 1 cup Bourbon
- 1 cup Honey
- 1 cup Apple Cider Vinegar
- 1.5 cup Brown Sugar Separated 1c and 1/2c
- 2 tbsp Paprika
- 2 tbsp Smoked Paprika
- 2 tbsp Yellow Mustard
- 2 tbsp Dijon Mustard
- 2 tbsp Chili Powder
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 Softened Stick of Salted Butter
- 2 tbsp Flour
- 2 cup Chicken Stock
Instructions
- Remove and giblets from the cavity, then rinse the bird. Pat the turkey with paper towel to dry the skin. Season the turkey, top and underneath, with salt and pepper.
- Preheat the oven to 450 degrees.
- In a mixing bowl, combine 1/2c brown sugar, paprika, smoked paprika, yellow mustard, Dijon mustard, chili powder, garlic powder, onion powder, and butter to form a paste.
- Rub the paste all over the turkey and gently under the skin.
- Place onions and garlic cloves in a shallow roasting pan; place the turkey on top. Roast the turkey for 30 minutes at 450 degrees.
- Make a bourbon glaze by whisking together bourbon, honey, apple cider vinegar, and one cup of brown sugar. Baste, brush, or spoon over top of the turkey every 20 minutes.
- Cook the turkey until it reaches at least 165 degrees in all locations.
- Cover with foil and let rest for at least 30 minutes before carving.
Notes
To make a bourbon gravy, remove the turkey from the pan, place the pan over medium heat on the stove top. Add flour to the pan to coat the onions then add chicken stock. Allow the stock to come to a simmer thicken to desired thickness. Add flour to make more thick, and add stock to thin it out.