November 23, 2011
Recipe: Wild Turkey Bourbon Glaze
By Colin Kearns
With the exception of wine, I don’t often use alcohol as an ingredient in my recipes, unless the wee nip I sip on as I cook counts. Instead, I generally prefer to save the hard stuff for after the meal. But, this high-octane glaze recipe sent to me by the distillers at Wild Turkey Bourbon sounds too tasty not to try. And the best part is, if you sip on the rest of the bottle as your turkey roasts, come dinnertime, you’ll be as half-baked as Aunt Mabel’s pumpkin pie.
Wild Turkey Bourbon Glaze
- 1 cup butter
- 1 ½ cups pecans, finely crushed
- 1/2 cup brown sugar
- 1/2 cup honey
- 1/2 cup apple cider
- 1/2 cup Wild Turkey 101 Bourbon
- While the turkey is cooking, prepare the glaze by melting butter in a 1- to 2-quart pot set over medium heat. When the butter just starts to foam, add the pecans, brown sugar, and honey, stirring until the mixture forms a syrup. Add cider and Wild Turkey 101, briefly raise just to the boiling pot, then remove from heat and let cool.
- About 15 minutes before the turkey is ready, apply half the prepared glaze to the bird with a basting brush.
- When the turkey is done, remove it from the oven and brush on the remaining glaze. Let cool 15 to 25 minutes before carving.