Bourbon Drunken Upside Down Turkey
Indulge in the bold, savory flavors of this *Bourbon Drunken Upside Down Turkey*, a showstopping centerpiece perfect for your holiday table. This 12-pound turkey is infused with a rich bourbon-butter glaze featuring hints of caramelized brown sugar, zesty orange, garlic, and fresh herbs like rosemary and thyme. By roasting the turkey breast-side down for most of the cooking time, this recipe ensures impeccably juicy and flavorful white meat while allowing the dark meat to stay tender and succulent. A bed of roasted vegetables soaked in pan drippings adds depth to the dish, while the unconventional bourbon infusion elevates it with a touch of refined indulgence. With its golden, crispy skin and mouthwatering aroma, this turkey recipe is sure to impress, whether it’s Thanksgiving, Christmas, or a special family gathering. Don’t forget to reserve the drippings for a bourbon-kissed gravy to complete this unforgettable meal!
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Recipe Information
Ingredients
- 12 pounds Whole turkey
- 1 cup Unsalted butter
- 0.5 cup Bourbon
- 0.25 cup Brown sugar
- 4 Garlic cloves (minced)
- 2 tablespoons Fresh rosemary (chopped)
- 2 tablespoons Fresh thyme (chopped)
- 2 tablespoons Salt
- 1 tablespoon Black pepper
- 2 tablespoons Olive oil
- 4 cups Vegetables (carrots, celery, and onions, roughly chopped)
- 2 cups Chicken or turkey stock
- 1 Juice of an orange
- 1 Zest of an orange
Instructions
Preheat your oven to 325°F (163°C).
Remove the turkey from its packaging and pat it dry with paper towels. Remove any giblets and set them aside if desired for gravy.
In a small saucepan, melt the butter over low heat. Add the bourbon and brown sugar, whisking until combined. Stir in minced garlic, rosemary, thyme, orange juice, and zest. Remove from heat and allow to cool slightly.
Rub the turkey all over with olive oil, then season with salt and black pepper both on the surface and inside the cavity.
Using a meat injector or spoon, inject or drizzle the bourbon-butter mixture all over the turkey, ensuring it gets under the skin for maximum flavor.
Scatter the chopped vegetables in the bottom of a large roasting pan to create a bed for the turkey. Pour the chicken or turkey stock into the pan.
Carefully place the turkey breast-side down on top of the vegetables. This position ensures the breast meat stays juicy while cooking.
Tent the turkey loosely with aluminum foil and place it in the oven. Roast for about 2 ½ hours, basting every 30 minutes with the pan drippings.
After 2 ½ hours, carefully flip the turkey breast-side up using tongs and a sturdy spatula. Remove the foil to allow the skin to crisp up. Continue roasting for an additional 30-45 minutes, or until the internal temperature of the breast reaches 165°F (74°C) and the thighs reach 175°F (80°C).
Remove the turkey from the oven and tent it loosely with foil. Let it rest for at least 20 minutes before carving.
Strain the pan drippings and reserve them for making gravy if desired. Serve the turkey with your favorite sides and enjoy!
Nutrition Facts
Calories |
1377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 2048 mg | 89% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 13.7 g | ||
| Protein | 138.4 g | 277% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 204 mg | 16% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1908 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
