Roasted Whiskey Turkey Recipe

By:This Is How I Cook
Roasted-Whiskey-Turkey
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Roasted Whiskey Turkey Recipe

Ingredients

Whiskey Salt

  • 1 1/2 cup TX Whiskey
  • 1/2 cup coarse sea salt

Whiskey Dry Rub

  • 1 Tablespoon fresh ground black pepper
  • 3 Tablespoons whiskey salt or regular Kosher salt
  • 1 Tablespoon smoked or regular paprika
  • 1 Tablespoon brown sugar

Turkey

  • Recommend one half of a split fresh bone in turkey breast that weighs about 5 lbs

Whiskey Glaze

  • 1/4 cup TX Whiskey
  • 2 Tablespoons honey
  • 3 sprigs sage
  • 3 crushed and peeled garlic cloves
  • 2 nice strips of orange zest
  • 1 Tablespoon soy
  • 4 Tablespoons butter

Preparation

Whiskey Salt

  • In a pot, bring whiskey to a boil. Reduce heat to a simmer and simmer until reduced to a syrup, thick enough to coat a spoon.  I recommend using small pot and watch carefully as it starts to thicken as you don't want it to burn or boil away. You should have about 3 Tablespoons of liquid.
  • Once reduced, immediately add salt and stir until the salt has completely absorbed the whiskey and has changed color. Pour onto a baking sheet or a piece of parchment paper and dry in the oven at 170°F or lower for 30 minutes to 2 hours, depending on your climate and how much liquid you mixed your salt with. More liquid equals more drying time.

Dry Rub

Mix all seasonings together for the dry rub.

Whiskey Glaze

Prepare glaze in a small saucepan by bringing all glaze ingredients to a simmer over medium heat. Stir occasionally until reduced by about half. It should be thick enough to coat a spoon but NOT syrupy. Reduce to low and keep warm until ready to use. OR remove from heat and when ready to use rewarm over low heat.

Turkey

  • Place turkey on a rack that is placed inside a large baking sheet. Make sure turkey is dry and then rub dry rub all over the turkey. Use all the rub on top and bottom. Now chill this turkey uncovered in the fridge overnight or up to two days. This makes for a nice crispy skin.
  • After chilling remove turkey breast from wire rack and rinse both. Line baking sheet with foil and set rack back inside. Place turkey breast back on rack and let come to room temperature for 2-3 hours.
  • Place oven rack in middle of oven. Preheat oven to 450. Pour 1 cup water into baking sheet and roast turkey breast, rotating pan after 15 minutes. After another 15 minutes turn oven temperature down to 300.
  • Brush turkey breast with prepared glaze. Make sure there is still enough water in the pan which helps keep turkey moist. Add more if needed. Brush turkey every 10 minutes and bake turkey until a meat thermometer inserted into turkey breast registers 150. After reducing oven temperature to 300 turkey will probably need to bake for about 50-70 minutes longer. (This will depend on the size of the turkey.) When turkey breast reaches 150 remove from oven and let turkey breast rest for at least 30 minutes before slicing.

Note: You will not use all the whiskey salt in this recipe.