Shelly's Recipe

TURKEY MAPLE GLAZE AND CRANBERRY BOURBON RELISH

Category: Turkey

1 whole 12-15 lb. fresh turkey
Salt and pepper to taste
1 onion
3-4 T. unsalted butter, melted
2 C. chicken stock
1/4 C. maple syrup
Cranberry-Bourbon Relish (recipe follows)

Preheat oven 350 degrees. Rinse turkey inside and out thoroughly. Season cavity and the outside with salt and pepper. Place onion in cavity, close with skewer and tie legs together. Place turkey breast-side up on rack in a large roasting pan. Brush half melted butter over turkey. Pour 1/2 C. stock into pan.

Roast turkey for 15 minutes per pound or until meat thermometer registers 180 degrees in the leg and 170 degrees in the breast (about 3 hours). Baste turkey with pan juices and add 1/2 C. stock to pan every 45 minutes. Combine remaining butter with syrup and brush over turkey the last half hour of cooking.

Cranberry Bourbon Relish
2 C. bourbon
1/2 C. minced shallot
Zest of 1 large orange
2 (12 oz.) bags fresh cranberries
2 C. sugar
1 t. fresh grated ginger
2 t. ground black pepper

Combine in a non-reactive saucepan (not aluminum) the bourbon, shallots, ginger and orange zest. Bring to a boil, lower heat and simmer until it reduces to a syrupy glaze (about 10 minutes). Add cranberries and sugar, raise heat and bring to a boil stirring to combine. Lower heat and cook until cranberries start to burst. Remove from heat and add pepper. Cool and refrigerate until needed. Serves 8 -10