If you are still searching for a turkey recipe here’s a really good one. I made this last year and we liked it. If you like things sweet this is for you. I was pleasantly surprised the pecan sauce didn’t push it over the edge. I did make healthier sides to balance out the praline like sauce lol. It’s always nice to try out some different versions instead of the tried and true ones. You can even try it in the off season. Turkey freezes well so I usually do a breast to test recipes out and use it for sandwiches, enchiladas etc.
Roasted Turkey with Fried Pecan-Bourbon Glaze
(Adapted from Paula Deen)
2 sticks plus 4 tablespoons, softened butter
1 tablespoon Paula Deen’s House Seasoning
2 tablespoons chopped fresh parsley
2 tablespoons minced shallots
2 teaspoons minced garlic
1 (12 lb) turkey
2 cups pecan halves
1 cup brown sugar
1/2 cup molasses
1/2 cup honey
1/2 cup bourbon
Preheat oven to 375º.
In a small mixing bowl combine 4 tablespoons butter, House Seasoning, parsley, shallots and garlic.
Thoroughly rinse and dry the turkey well. Tuck the wings underneath the body and place the turkey in a roasting pan. Rub the butter mixture all over the turkey.
Stuff, if desired. Roast for 18 minutes per pound (including stuffing weight, if using). The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh and deep into the stuffing registers 165º and the juices run clear. Remove from the oven and loosely tent with foil. Let rest for 20 minutes before carving.
For the glaze:
Melt the 2 sticks of butter in a skillet over medium heat.
When the butter just begins to bubble, stir in the pecan halves. Let the pecan halves gently fry in the butter until they take on a lightly toasted color. Then add the sugar, molasses and honey and stir until the sugar melts. Pour in the bourbon, raise the heat and bring to a boil. Lower the heat and simmer for 5 minutes until the glaze is smooth, except for the pecans, of course, and syrupy.
Let the glaze cool slightly and then pour it over the roasted turkey. Serve any extra glaze in the side at the table.