Bourbon turkey from The New Basics Cookbook (page 427) by Julee Rosso and Sheila Lukins

  • dry sherry
  • soy sauce
  • bourbon
  • fresh ginger
  • honey
  • whole star anise
  • whole turkey
  • tomato ketchup
  • red wine

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

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

  • hillsboroks on June 20, 2016

    This is one of our all-time favorite grilling recipes. We have never made this with a whole turkey but have used turkey parts instead. We especially love it with either turkey legs or turkey thighs. For 2 legs or thighs I just make 1/4 of the marinade and 1/4 of the glaze. I penciled in the 1/4 version of the recipe in my cookbook years ago. We try to leave the turkey in the marinade at least 8 hours, turning it over once or twice. The resulting turkey meat is savory, moist and a bit reddish on the inside from the red wine in the marinade and the glaze gives it a lovely mahogany coating on the outside. There is always a bit of glaze left over and next time we will hold out part of the glaze as a dipping sauce after maybe reducing it a bit to make it more syrupy. The thighs and legs take about 40-45 minutes on the charcoal grill over indirect heat . We turn them every 20 min. and remove them to rest when the instant read thermometer reads 165 F.

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