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Bourbon and honey glazed turkey

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Add some booze to your turkey!

Unless you're a vegetarian, it's hard to have Thanksgiving without turkey. Not only is turkey the staple for the holiday, it's a deep rooted part of the American tradition. This year though, break away from the classic way you've prepared it in the past and add some new flavor to your favorite bird. This bourbon and honey glazed recipe is a little sweet and a little smoky so you get a whole new taste and texture from your holiday bird!

Add some booze to your turkey!

If you're worried about this boozy bird and the kids in your family, don't be! All of the alcohol cooks out of the glaze while you're roasting it, and all you're left with is the smoky, slightly spicy flavor of the bourbon. Plus, the addition of the honey really sweetens it up so you get the perfect balance of flavors.

Bourbon and honey glazed turkey

Recipe inspired by Jim Beam

Serves about 14


  • 10 pound turkey
  • 3-1/2 tablespoons bourbon (or whiskey)
  • 2 tablespoons soft butter
  • 1/2 cup bourbon
  • 1/2 cup honey
  • 1/2 cup low-sugar orange jam
  • Dash of salt
  • 1 teaspoon pumpkin pie spice
  • 1 orange, cut into slices


  1. Preheat oven to 350 degrees F. Drizzle the 3-1/2 tablespoons of bourbon into the turkey cavity. Mix butter, salt, pepper and pumpkin pie spice together. Using a spatula or spoon, spread the butter mixture all over the skin of the turkey. Stuff the inside of the turkey with the cut-up oranges.
  2. To prepare the glaze, combine the remaining bourbon, honey, orange jam and additional salt in a saucepan. Cook the glaze over high heat, stirring occasionally, until the mixture boils. Reduce the heat to medium and simmer for about 10 minutes, or until the glaze is thickened. Add additional salt or honey to the mixture for favor.
  3. Generously brush the turkey with about one-half of the glaze. Bake the turkey for about 30 to 40 minutes per pound, or until the inside of the turkey registers at 180 degrees F. In the last hour of roasting, brush the remaining glaze onto the bird.

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