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Holiday Cooking & Baking Recipes: Thanksgiving Roasted Turkey with Fried Pecan-Bourbon Glaze Recipe
Nov 20, 2022
Thanksgiving Roasted Turkey with Fried Pecan-Bourbon Glaze Recipe - Learn how to cook a turkey in the oven with Paula's Thanksgiving turkey recipe. Come back every day for more Thanksgiving dinner recipes 2022!
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Thanksgiving Roasted Turkey with Fried Pecan-Bourbon Glaze Recipe: https://www.pauladeen.com/recipe/roasted-turkey-with-fried-pecan-bourbon-glaze/
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0:00
- Guess what you find me doing today?
0:03
I'm gonna share with y'all
0:04
the way that I'm cooking my turkey for Thanksgiving.
0:08
Well, not really,
0:10
because we're going to Pigeon Forge
0:12
and Paula's Family Kitchen
0:14
is gonna be feeding us our Thanksgiving meal.
0:18
But,
0:20
this is the way that I would cook my turkey,
0:23
if we were gonna be home this Thanksgiving.
0:26
Now, the first thing I want to do is
0:28
pull out my giblets.
0:30
Then, the first thing I do with my bird,
0:33
is I look for pin feathers.
0:39
Because I can't stand,
0:42
I can't stand
0:43
seeing any feathers on the bird.
0:45
And especially, they're always bad around the feet.
0:50
Look at that.
0:53
If somebody wants to,
0:58
to eat that whole leg,
1:00
I just don't want them
1:03
getting a bunch of pin feathers.
1:06
Now, I'm cooking a little bit over a 12 pound turkey
1:10
and to me that's just
1:15
the perfect size.
1:16
Especially if you're gonna fry a turkey,
1:18
I definitely recommend
1:22
a 12 pound bird.
1:23
It will fry just right.
1:27
So I'm gonna mix up some butter,
1:29
some shallots,
1:34
and house seasoning.
1:36
When you're dealing with poultry,
1:39
you wanna wash your hands a good bit.
1:44
Because, because,
1:47
because.
1:48
And you never want to eat medium
1:51
or medium rare chicken in any shape, form, or fashion.
1:56
Never.
1:58
Okay, so let me get my
2:01
bowl out
2:02
and I'm gonna mix up our butter,
2:04
which is at room temperature.
2:06
Just nice and soft.
2:16
See, it's so soft, it's wanting to stick to the paper.
2:21
I love it.
2:28
I hope y'all will let me know how you cook your turkeys.
2:35
I was over at Jamie and Brooke's last night,
2:38
had supper with him
2:39
and Jamie went out and bought him a smoker.
2:43
And that boy knows, he knows how to cook on a smoker.
2:48
I told him, I said
2:50
I think you're a better cook than your mama.
2:53
He said, "Oh, I don't know if I'd go that far, mama."
2:57
But he is, he's a good cook.
3:01
All right.
3:03
Let me get my bearings.
3:05
All right now I've got some shallots,
3:10
that I'm gonna mince up
3:12
and I'm gonna mix that in with the butter,
3:15
our house seasoning and some fresh garlic.
3:18
And then I'm gonna take this bird
3:20
and I'm gonna rub that all over that bird.
3:22
He's gonna get a massage like he has never
3:26
had a massage before.
3:29
Okay, So I'm finishing up
3:32
with the things that we're gonna add to our softened butter.
3:37
And I've got about two teaspoons of minced garlic.
3:42
I have one whole shallot mixed and minced.
3:49
And,
3:53
to that,
3:54
I'm gonna be adding a tablespoon of our house seasoning.
3:57
And uh,
3:59
that one shallot,
4:01
hopefully yielded us
4:04
about
4:06
two tablespoons.
4:07
And I think it did.
4:08
It was kind of a nice, healthy looking shallot.
4:16
Okay.
4:20
So now the only thing we've got left to put in,
4:23
is our house seasoning,
4:26
garlic and shallots.
4:28
There's like sticky,
4:30
you know when you mince something Eddie?
4:32
Have you ever noticed?
4:35
All right, so.
4:37
It's sticky.
4:39
- [Eddie] I've never minced a shallot.
4:41
All right. That's one.
4:44
They give such a good flavor.
4:46
Shallots do.
4:48
All right.
4:49
I'm putting in three teaspoons.
4:52
And that equals one tablespoon.
4:55
Three teaspoons equals one tablespoon.
4:59
So,
5:03
I'm just gonna mix those together.
5:06
Oh, and I do wanna add a little parsley.
5:08
I've got to mince some parsley.
5:14
Because we can't forget about our vegetables.
5:17
Isn't that right, Eddie?
5:21
Y'all, I'm trying, I'm really trying to be good.
5:28
Okay.
5:31
This is a pretty flat leaf.
5:35
And I, oh and it smells so good.
5:38
Just smells fresh like dirt, you know?
5:42
Something like that.
5:44
Just smells like the dirt and the earth when I go outside.
5:51
Smells very good.
5:56
We're gonna mince some of this up pretty good.
6:03
And then, we'll see these little specks of parsley.
6:08
They'll show up when we're, when the turkey is done
6:12
and we are carving into it,
6:16
you'll see our,
6:18
our parsley just swimming through our turkey.
6:23
That's about as chopped as it's gonna get Eddie,
6:25
using this board.
6:30
And this is one of my favorite little boards.
6:33
The size of it.
6:34
I don't know where I got it.
6:35
I think somebody may have given it to me
6:39
but, I might have bought it at an antique shop.
6:44
In other words, from a junk shop.
6:50
Okay.
6:54
Beautiful.
6:57
Now, we finally got our turkey dried,
7:02
and I'm gonna
7:05
rub this turkey down.
7:07
You know, I promised him a massage.
7:10
And uh,
7:13
I'm a woman that's good for her word.
7:18
I wanted to get up underneath the skin of that leg,
7:22
but I'm gonna have to go this way to get under the skin.
7:28
And I don't wanna break it.
7:30
I just wanna,
7:32
gently pull that skin
7:36
away from the body of the turkey.
7:44
So you just have to do it nice and slow
7:47
and kind of gentle,
7:48
because you're trying to break through
7:51
a membrane that looks like that.
7:54
So now I'm gonna take this chunk of
7:58
beautiful goodness right here,
8:01
and I'm gonna stick him underneath
8:05
his skin.
8:08
And then I'm going to just kind of distribute it evenly,
8:12
by patting it down.
8:14
And now we're gonna come over here
8:16
and do his other breast just this way.
8:20
See, see that membrane?
8:23
Okay, so I want to put it far enough down
8:26
So it will run into the wings.
8:32
And then we're gonna put some inside of there,
8:37
inside that cavity.
8:41
I don't know if, like I said, I just want to hear from y'all
8:44
and hear how y'all cook your turkeys.
8:50
Or whatever you choose for Thanksgiving
8:54
and share it with us, your friends.
8:59
Okay. So now I'm gonna take that other leg
9:06
and I'm gonna stick him back through
9:11
this holder so his legs will,
9:15
you know, stay together.
9:19
There, I think we got it in there pretty good.
9:23
All right, now I'm gonna fold my wings back under
9:28
his like, shoulders.
9:38
So they won't pop out.
9:43
Like that one did.
9:47
(laughing)
9:52
Little turd of a wing.
9:56
I don't lick my fingers after this one,
9:58
even though that butter looks good.
10:01
I don't do that.
10:03
All right, now I'm gonna,
10:09
I'm gonna add a little house seasoning to it
10:12
even though I have a tablespoon in there.
10:17
I just didn't feel like the salt maybe got everywhere.
10:20
So I'm gonna do it just like that.
10:25
And, oh, Tom looks pretty good to me.
10:29
So we are gonna cook
10:32
Tom turkey.
10:36
And let me double check my numbers.
10:45
375 degree preheated oven.
10:48
And, uh
10:54
and we're gonna roast him
10:57
until his internal temperature reaches 165.
11:01
Now, I don't know if you still stuff your turkey.
11:07
The health department
11:10
or the FDA,
11:12
they really don't recommend stuffing your turkeys anymore
11:15
because that dressing in there,
11:18
it can sour so quick,
11:21
because of that meat and the heat can't get to the stuffing.
11:25
So I would recommend stuffing
11:27
and maybe if you are doing a chicken,
11:29
a large chicken, that would
11:32
that would probably work for you.
11:33
But I always do my dressing now in a pan, you know
11:36
and serve it on the side.
11:40
So 165,
11:44
and
11:48
that comes to about 18 minutes per pound, y'all.
11:52
And this just shy of 13 pounds.
11:59
So here we go.
12:06
(pans banging)
12:13
This is so hard Eddie.
12:17
It's so hard.
12:19
Looks delicious.
12:24
I want y'all to just feast your eyes
12:26
on this beautiful turkey.
12:30
The butter
12:33
and the spices,
12:34
it just did its magic.
12:38
And you can see the parsley laying all
12:40
over it where it's kind of got brown.
12:44
But we are not through with it yet,
12:46
because I am gonna serve this with a bourbon pecan glaze.
12:51
And to make our glaze is very simple.
12:54
We're gonna start with two sticks of butter,
12:59
and we're gonna
13:02
let this melt in our pan.
13:06
Our butter's melted y'all.
13:08
And you can see it's kind of sizzling.
13:11
So we are gonna add our pecans and we are gonna woo hoo.
13:16
How good does that look?
13:19
I think we need a, a pie crust.
13:23
Eddie, don't you?
13:25
- [Eddie] Not even.
13:26
- Have us some pecan pie.
13:27
- [Eddie] A spoon.
13:29
- Yeah, a spoon.
13:30
Or a bowl of ice cream.
13:33
So I'm just gonna let those kind of,
13:36
just kind of toast for a minute,
13:39
and they'll start getting a little brown
13:41
and a nutty smell will happen.
13:46
But you definitely don't wanna burn 'them.
13:50
I'll let those fry maybe two or three minutes, right Eddie?
13:53
- [Eddie] Yes.
13:54
- And now I'm gonna add my brown sugar.
14:00
And we are gonna cook this until the sugar melts
14:08
and we're gonna go ahead and add our molasses.
14:15
Oh, and I took all the calories out of this.
14:18
(laughing)
14:20
Right Eddie?
14:21
We going to eat good, healthy turkey.
14:24
- [Eddie] You know, Thanksgiving, Christmas,
14:27
I don't think we can count calories.
14:28
- No. And then we're gonna add our honey.
14:39
I love honey.
14:42
And our honey, the Paula brand of honey is delicious too.
14:49
Okay.
14:52
So we're gonna let this come back to a boil
14:58
after all the sugar melts.
15:01
I highly recommend
15:05
cooking your turkey
15:06
in a roasting pan where your turkey is up off the bottom.
15:13
I just, I just like the way of doing this.
15:17
And then you've got all your turkey good goodies
15:22
down there for your dressing
15:24
or your giblet gravy,
15:29
or brown gravy.
15:31
So our glaze is
15:35
come back to a boil,
15:41
but I want to get it to a rolling boil
15:46
and then we're gonna cut it down
15:48
and let it simmer for
15:51
five, 10 minutes.
15:53
We just want it to have like a little thicker
15:57
glazed look to it.
15:59
So you can see that's boiling nicely.
16:01
Now you can tell all over the top.
16:04
Now here comes,
16:09
here comes the alcohol.
16:11
That's what it does to our insides too.
16:13
Doesn't it Eddie?
16:17
It it makes that noise while it was going in your belly.
16:21
- [Eddie] I think I felt that way a couple of times.
16:23
(laughing)
16:25
- Oh my goodness.
16:30
Smells wonderful.
16:31
Can you smell it Eddie?
16:32
- [Eddie] I can.
16:35
- Okay.
16:37
So we are just gonna turn that down,
16:43
and let it simmer until it
16:47
gets a little thicker.
16:49
This turkey is as beautiful as it gets y'all.
16:54
And I am gonna take
16:57
a little bit of our glaze and you'll want this to cool.
17:01
You know, you'll want it to cool some.
17:06
And we're just gonna drizzle that
17:10
on top of our turkey,
17:15
just like this.
17:31
That's all right nut.
17:33
You can, you can kind of go down there.
17:36
(laughing)
17:40
And then the rest of our glaze,
17:44
I'm gonna put in our gravy boat.
17:47
And if anybody
17:50
loves the glaze as much as I do,
17:54
there'll be some extra there for them.
17:58
That's it.
18:00
Happy Thanksgiving y'all.
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