A glaze of bourbon and mustard is sweetened with brown sugar and is rubbed under
and brushed over the turkey skin to infuse the roasting meat with a subtle richness.
1 whole turkey (14-pound) with giblets
1/4 teaspoon salt or to taste
teaspoon freshly ground black pepper, or to taste
12 cups Cornbread Dressing
3/4 cup bourbon
1/4 cup Dijon mustard or spicy brown mustard
1/4 cup brown
3 tablespoons cornstarch
1 teaspoon vegetable oil - preferably
1 onion, chopped
1 carrot, chopped
3 1/2 cups reduced-sodium
chicken stock, defatted
2 cloves garlic, unpeeled
3 sprigs fresh parsley
3 sprigs thyme
7 black peppercorns
1 cup water
2 tablespoons Dijon mustard
or spicy brown mustard
1 teaspoon brown sugar
Heat oven to 325 degrees F (165 degrees C). Place a lightly oiled rack on
the bottom of a large roasting pan. Lightly oil a baking dish.
Remove giblets and neck from turkey cavity and reserve for the stock. (Discard
the liver.) Remove any visible fat from the turkey. Rinse it inside and out
with cold water and pat dry. Season the cavity with salt and pepper.
Spoon about half of the Corn Bread Stuffing into the turkey and neck cavities,
securing the neck cavity with a skewer. Transfer the remaining stuffing to the
prepared baking dish, cover with aluminum foil and refrigerate.
For the bourbon-and-mustard glaze, stir together in a small bowl one-third
of the bourbon, the first amount of mustard and the first amount of brown sugar.
With your fingers, separate turkey skin from the breast meat, taking care not
to tear the skin or pierce the meat. Rub about half the glaze under the skin
onto the breast meat; set aside the remaining glaze. Season the bird with salt
Tie the drumsticks together and tuck wing tips behind the back. Place the
bird, breast-side up, in the prepared roasting pan. Cover with lightly oiled
aluminum foil and roast for 2 1/2 hours. Remove the foil, brush the turkey all
over with some of the reserved glaze and baste with pan juices. Continue roasting,
uncovered, 1 1/2 to 2 hours longer, brushing with glaze and basting from time
to time. The turkey is done when a meat thermometer inserted into the thickest
part of the thigh registers 180 degrees F (82 degrees C) and registers 165 degrees
F (74 degrees C) when inserted into the stuffing.
To make giblet stock: While the turkey is roasting, heat oil over medium-high
heat in a medium-sized saucepan. Add the giblets, neck, onions and carrots;
cook, stirring occasionally, for 10 to 15 minutes, or until well browned. Add
chicken stock, garlic, parsley, thyme, peppercorns and water; bring to a boil.
Reduce heat to low and simmer for 30 minutes. Strain through a fine sieve. [The
original recipe yields about 2 1/2 cups stock.] Chill until ready to use. Skim
To make gravy: When the turkey is done, transfer it to a carving board.
Scoop the stuffing into a serving bowl, cover and keep warm. Place the dish
of extra stuffing in the oven to heat. Cover the turkey loosely with aluminum
foil and let rest for 15 to 30 minutes before carving.
Meanwhile, pour the drippings from the roasting pan through a strainer into
a small bowl, then chill in the freezer so that the fat can be skimmed off.
Add the remaining bourbon to the roasting pan and cook, stirring and scraping
up any brown bits, for about 1 minute. Strain into a medium saucepan. Add the
giblet stock and bring to a simmer. Skim off fat from the chilled pan juices
before adding to the pan. In a small bowl, dissolve cornstarch in 1/4 cup water
(per original recipe); slowly add to the simmering sauce, whisking until slightly
thickened. Stir in the second amount of mustard and second amount of brown sugar.
Taste and adjust seasonings.
Remove string from turkey and carve, discarding skin.