Hot off the Dutch oven site Bourbon Turkey
Posted: Tue Nov 22, 2005 1:55 amAre you looking for the Bourbon Turkey I make? If so, here are the
directions.
I make a bourbon turkey by lifting the skin of the turkey (be careful
not to tear), oiling it with olive oil, and spreading the skin with a
generous amount of herbs de Provence (I usually use up a regular size
spice bottle). After the bird has been seasoned, I then cover it in
cheesecloth and begin soaking the bird in a fifth of bourbon over
night. I flip the turkey every few hours to absorb the flavor. The
next morning, I remove the cheesecloth and cook the turkey at regular
temp, in the remaining Bourbon, basting every 1/2 hour.
Happy Thanksgiving~
directions.
I make a bourbon turkey by lifting the skin of the turkey (be careful
not to tear), oiling it with olive oil, and spreading the skin with a
generous amount of herbs de Provence (I usually use up a regular size
spice bottle). After the bird has been seasoned, I then cover it in
cheesecloth and begin soaking the bird in a fifth of bourbon over
night. I flip the turkey every few hours to absorb the flavor. The
next morning, I remove the cheesecloth and cook the turkey at regular
temp, in the remaining Bourbon, basting every 1/2 hour.
Happy Thanksgiving~
