Guaranteed to warm you up during the winter, and certainly a dish that will have your guests talking for hours, this turkey recipe uses practically half of your liquor cabinet.
1 Turkey, cut as follows: drumsticks removed and cut crosswise through the bone; thighs removed and halved through the bone; breast removed (keep on the bone) and each cut into four or five pieces; wings cut at elbows (tips discarded). Use the backs if more than 10 pieces required. Rinse the portions well and pat dry.
1 Cup Dry Red Wine
½ Cup Bourbon
½ Cup Dry Sherry
1/3 Cup Soy Sauce
3 Tbsp Vegetable Oil
2 Tbsp Sugar
5 Whole Star Anise
1 Tbsp minced fresh Ginger
Freshly Ground Black Pepper to taste
1¼ Cups Bourbon
2/3 Cup Honey
2/3 Cup Tomato Sauce
¼ Cup Brown Sugar (packed)
Stir wine, bourbon, sherry, soy sauce, vegetable oil, sugar, star anise, ginger and pepper together in a large bowl. Add the turkey pieces and coat them. Cover and marinate for at least one hour.
Preheat the over to 170 Degrees.
Take turkey pieces from the marinade, arrange them in one or two roasting pans. Pour ½ Cup of the marinade (or 1 cup if using two pans) over the turkey.
Bake for one hour, turning and basting the pieces every 20 minutes. (If using two pans, rotate them after 30 minutes.)
Increase the over temperature to 230 Degrees.
Stir the bourbon, honey, tomato sauce and brown sugar together in a bowl. Brush the turkey well with the glaze, and bake30 minutes, brushing and turning every five minutes. (If using two pans, rotate them after 15 minutes.)
To serve, place the turkey on a large platter and serve with fresh breads, salads, cous cous or rice.
Marquette Turner Luxury Homes