CIDER BOURBON MAPLE GLAZED TURKEY WITH SHALLOT DRESSING

July 5, 2013
cider bourbon glazed turkey with shallot dressing, turkey, holidays, holiday entertaining, independence day cookout, cooking with bourbon

This is the most delicious and beautiful cider bourbon maple glazed turkey with shallot dressing I made for our Independence Day cookout. I found the recipe about two years ago via Williams-Sonoma’s website during Thanksgiving season. This was my very first turkey and I must say going into it I was quite intimidated. There is so much hype over how to make a turkey and that it can come out as a disaster. Honestly, I don’t know why there’s so much hype. I’ve made cakes more complicated than this. Being that it isn’t what most would consider the proper season to roast a turkey, Williams-Sonoma did not have the Cider-Bourbon glaze needed to make it. Not to fear. I made my own which was delicious (see the recipe below). There’s no better bourbon than Maker’s Mark so I used that at Martinelli’s Cider. What a great combo it was!

Cider Bourbon Glazed Turkey with Shallot Dressing

Ingredients

1 jar (1 lb. 2.2 oz.) turkey brine
1 fresh turkey, 18 to 20 lb., neck, heart and gizzard removed
1 jar (10 oz.) cider bourbon roasting glaze ( or you could make your own like I did…recipe below)
3 Tbs. unsalted butter
2 shallots, finely diced
1 tsp. finely chopped fresh thyme
3 Tbs. all-purpose flour
2 cups turkey stock, lightly salted, or low-sodium chicken broth
1 Tbs. chicken demi-glace
2 Tbs. dry sherry
Kosher salt and freshly ground pepper, to taste

Prepare

1. Prepare the turkey brine according to the package instructions. Place the turkey in a brining bag or large stockpot, add the brine and refrigerate for 12 to 36 hours.

2. Remove the turkey from the brine; discard the brine. Rinse the turkey inside and out with cold water and pat dry with paper towels. Tuck the wings behind the back and place the turkey, breast side up, on a rack in a large roasting pan. Let stand at room temperature for 1 hour.

3. Position a rack in the lower third of an oven and preheat to 400°F.

4. Roast the turkey for 30 minutes, then reduce the oven temperature to 325°F. Continue roasting until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F and into the thigh registers 175°F, about 2 hours and 35 minutes more. If the skin begins to brown too quickly, tent the turkey with aluminum foil. During the last 30 minutes of cooking, baste the turkey with the roasting glaze every 10 minutes.

5. Transfer the turkey to a carving board, cover loosely with foil and let rest for about 30 minutes before carving. Skim the fat off the pan drippings. Add 3/4 cup water to the roasting pan and set over medium heat. Boil for 2 to 3 minutes, scraping up the browned bits. Transfer to a bowl.

6. In a small sauté pan over medium heat, melt the butter. Add the shallots and thyme and cook for 5 minutes. Add the flour and cook, stirring rapidly, for 2 minutes. Rapidly whisk in the reserved pan drippings, the stock and demi-glace. Cook, stirring constantly, until the gravy is thickened, 2 to 3 minutes. Stir in the sherry and season with salt and pepper. Pour the gravy into a warmed sauceboat and serve with the turkey. Serves 14 to 16.

Cider- Bourbon Maple Glaze

Ingredients

4 cups organic fresh pressed apple cider (or bottled will work as well)
2 tablespoons fine-quality bourbon
1 cup organic pure maple syrup
Pinch of kosher salt

Prepare

1. In a large saucepan, bring apple cider to a full boil over high heat. Reduce heat to medium-high and simmer, uncovered and swirling the pan frequently, until the cider reduces to 1 cup, about 30 minutes.

2. Remove from heat and whisk in bourbon, maple syrup and salt. Cool until warm and transfer to syrup dispenser or small pitcher. Serve warm or cool completely before serving.

Cider Bourbon Maple Glazed Turkey with Shallot Dressing
Serves 16
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Prep Time
37 hr
Cook Time
3 hr 15 min
Total Time
40 hr 15 min
Prep Time
37 hr
Cook Time
3 hr 15 min
Total Time
40 hr 15 min
Ingredients
  1. 1 jar (1 lb. 2.2 oz.) turkey brine
  2. 1 fresh turkey, 18 to 20 lb., neck, heart and gizzard removed
  3. 1 jar (10 oz.) cider bourbon roasting glaze ( or you could make your own like I did...recipe below)
  4. 3 Tbs. unsalted butter
  5. 2 shallots, finely diced
  6. 1 tsp. finely chopped fresh thyme
  7. 3 Tbs. all-purpose flour
  8. 2 cups turkey stock, lightly salted, or low-sodium chicken broth
  9. 1 Tbs. chicken demi-glace
  10. 2 Tbs. dry sherry
  11. Kosher salt and freshly ground pepper, to taste
  12. Cider- Bourbon Maple Glaze
  13. 4 cups organic fresh pressed apple cider (or bottled will work as well)
  14. 2 tablespoons fine-quality bourbon
  15. 1 cup organic pure maple syrup
  16. Pinch of kosher salt
Instructions
  1. Prepare the turkey brine according to the package instructions. Place the turkey in a brining bag or large stockpot, add the brine and refrigerate for 12 to 36 hours.
  2. Remove the turkey from the brine; discard the brine. Rinse the turkey inside and out with cold water and pat dry with paper towels. Tuck the wings behind the back and place the turkey, breast side up, on a rack in a large roasting pan. Let stand at room temperature for 1 hour.
  3. Position a rack in the lower third of an oven and preheat to 400°F.
  4. Roast the turkey for 30 minutes, then reduce the oven temperature to 325°F. Continue roasting until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F and into the thigh registers 175°F, about 2 hours and 35 minutes more. If the skin begins to brown too quickly, tent the turkey with aluminum foil. During the last 30 minutes of cooking, baste the turkey with the roasting glaze every 10 minutes.
  5. Transfer the turkey to a carving board, cover loosely with foil and let rest for about 30 minutes before carving. Skim the fat off the pan drippings. Add 3/4 cup water to the roasting pan and set over medium heat. Boil for 2 to 3 minutes, scraping up the browned bits. Transfer to a bowl.
  6. In a small sauté pan over medium heat, melt the butter. Add the shallots and thyme and cook for 5 minutes. Add the flour and cook, stirring rapidly, for 2 minutes. Rapidly whisk in the reserved pan drippings, the stock and demi-glace. Cook, stirring constantly, until the gravy is thickened, 2 to 3 minutes. Stir in the sherry and season with salt and pepper. Pour the gravy into a warmed sauceboat and serve with the turkey. Serves 14 to 16.
  7. Cider- Bourbon Maple Glaze
  8. In a large saucepan, bring apple cider to a full boil over high heat. Reduce heat to medium-high and simmer, uncovered and swirling the pan frequently, until the cider reduces to 1 cup, about 30 minutes.
  9. Remove from heat and whisk in bourbon, maple syrup and salt. Cool until warm and transfer to syrup dispenser or small pitcher. Serve warm or cool completely before serving.
Adapted from Williams-Sonoma
Adapted from Williams-Sonoma
Florida Girl Cooks http://floridagirlcooks.com/

author: Teresa Gonzalez

<p>Teresa is a South Florida native who is a photographer that also has a passion for food. She’s a seeker of sunshine, lazy days at the beach, and exquisite food.</p>

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  • Reply

    lisa @ garlicandzest.comAugust 16, 2015

    What a cool idea! I must say, I’m glad you didn’t make the cones – I was feeling singularly unaccomplished!

  • Reply

    lisa @ garlicandzest.comOctober 14, 2015

    congratulations! so happy for you and your family!

  • Reply

    MargaretNovember 18, 2015

    Hello Teresa, I am so very excited to try your cider bourbon glazed turkey, however the recipe states you have included your own cider bourbon glaze recipe “below”…but it is not there. Would you please send it to me? My William sonoma is out. Thank you have a wonderful thanksgiving! Margaret

  • Reply

    anna kraft heinOctober 8, 2017

    Hi Teresa! I’m in the same boat as Margaret! Where is the cider bourbon recipe? I don’t see it, either. Can’t wait to try!

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