The spicy bourbon-honey glaze enhances the flavor of the roast turkey and also helps brown the skin.
Skillet-Roasted Turkey with Bourbon-Orange Glaze
Makes 10 to 12 servings
- 1 (12- to 14-pound) turkey, thawed and giblets removed
- ½ cup unsalted butter, softened
- 1 tablespoon orange zest
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 1 head garlic, halved crosswise
- ½ orange
- 6 small yellow onions, halved
- 1 cup honey
- ¼ cup bourbon
- 2 tablespoons unsalted butter
- 1 teaspoon orange zest
- 2 cloves garlic, grated
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper
- Garnish: quartered oranges, fresh sage, fresh rosemary
- Preheat oven to 350°. Place oven rack in lower third of oven.
- For turkey: Place turkey, breast side up, in a 15-inch cast-iron skillet; pat dry with paper towels.
- In a small bowl, stir together butter, zest, salt, and pepper. Spread butter mixture over outside of turkey. Stuff cavity with garlic halves and orange half. Tie legs with kitchen twine. Place onions around turkey in skillet.
- Bake for 1 hour and 30 minutes.
- For glaze: In a small saucepan, heat honey, bourbon, butter, zest, garlic, salt, and red pepper over mediumhigh heat. Cook for 5 minutes, stirring occasionally. Remove from heat.
- Continue to bake, basting with honey mixture every 15 minutes, until a meat thermometer registers 165°, about 1 hour more, covering with foil to prevent excess browning, if necessary. Let stand for at least 20 minutes before serving. Serve remaining glaze with turkey. Garnish with oranges, sage, and rosemary, if desired.
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