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Category: Marinades
Prep Time: Cook Time: Total Time:
Turkey legs and thighs, or chicken pieces, 6 to 8 pounds
Marinade
1 cup dry red wine
1/3 cup bourbon
1/3 cup dry sherry
1/2 cup soy sauce
3 tbsp vegetable oil
2 tbsp sugar
1 tbsp finely minced ginger
Glaze
1 cup bourbon
2/3 cup honey
2/3 cup ketchup
1/4 cup (packed) brown sugar
Combine marinade ingredients large bowl; add turkey or chicken pieces, turning to coat all pieces. Cover and refrigerate for 1 hour.
Preheat the oven to 325. Take chicken or turkey pieces from marinade and arrange in a large roasting pan. Pour 1/2 cup of the marinade over the pieces. Bake for 40 to 60 minutes, depending on size of pieces, until tender. Baste with pan juices and turn every 15 to 20 minutes. Turn oven temperature up to 450.
Combine the glaze ingredients in a bowl, blending well. Brush the turkey or chicken pieces generously with the glaze. Bake for 15 to 30 minutes longer, brushing and turning every 5 minutes. Chicken or turkey pieces should be tender and juices should run clear when pierced with a fork. Serves 6 to 8.
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BOURBON MARINADE AND GLAZE for Baked Chicken Or Turkey
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Category: Marinades
Prep Time: Cook Time: Total Time:
Turkey legs and thighs, or chicken pieces, 6 to 8 pounds
Marinade
1 cup dry red wine
1/3 cup bourbon
1/3 cup dry sherry
1/2 cup soy sauce
3 tbsp vegetable oil
2 tbsp sugar
1 tbsp finely minced ginger
Glaze
1 cup bourbon
2/3 cup honey
2/3 cup ketchup
1/4 cup (packed) brown sugar
Combine marinade ingredients large bowl; add turkey or chicken pieces, turning to coat all pieces. Cover and refrigerate for 1 hour.
Preheat the oven to 325. Take chicken or turkey pieces from marinade and arrange in a large roasting pan. Pour 1/2 cup of the marinade over the pieces. Bake for 40 to 60 minutes, depending on size of pieces, until tender. Baste with pan juices and turn every 15 to 20 minutes. Turn oven temperature up to 450.
Combine the glaze ingredients in a bowl, blending well. Brush the turkey or chicken pieces generously with the glaze. Bake for 15 to 30 minutes longer, brushing and turning every 5 minutes. Chicken or turkey pieces should be tender and juices should run clear when pierced with a fork. Serves 6 to 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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