Bourbon-glazed turkey with pearl onion giblet gravy from Food & Wine Magazine, November 2013 (page 104) by Tanya Holland

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spinach spoon bread; Sautéed Brussels sprout slaw with sweet peppers; Cranberry-fig chutney; Roasted-garlic mashed potatoes; Sweet potato biscuits

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Turkey brines overnight. Can substitute chicken stock for turkey stock.

  • Barb_N on November 25, 2016

    I used a dry brine- my turkey was 21 lb and I wasn't about to try and wrestle it into a brining solution. The glaze was AMAZING, I used the extra to flavor the gravy. Unfortunately I followed the Butterball site's cooking instructions and after 25 min at 425 I had large charred bubbles for skin on the breast. Definitely turn down to 325 as soon as you put the bird in.

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