Entrées
Roasted Turkey with Peach Bourbon BBQ Glaze
3–4
slices
Serving Size
The flavors of Georgia come together to create a true Southern-style glaze for tender roasted turkey. With eye-catching golden color, this roast is a perfect regional-themed option for carving stations and more.
Ingredients
Roasted Turkey
—
Maker’s Mark and Peach BBQ Glaze, as needed
Directions
- 1. Roast the petite roasted turkey.
- 2. Before the last 30 minutes of roasting, apply Maker’s Mark and Peach BBQ Glaze.
- 3. Also try with Red Eye Gravy Rub. Apply the rub prior to roasting.
Ingredients
Maker's Mark and Peach BBQ Glaze
3 cup(s)
Peach preserves
1 cup(s)
Chicken stock
1 cup(s)
Maker's Mark bourbon
3 cup(s)
Sweet Baby Ray's barbecue sauce
3 ea.
Fresh bay leaves
Directions
- 1. Combine the peach preserves and chicken stock in a food processor and blend until smooth.
- 2. Pour Maker’s Mark into a 2-quart saucepan, bring to a boil and reduce to a simmer. Using extreme caution, ignite the simmering bourbon and simmer until the flame goes out.
- 3. Add the peach preserves and chicken stock, bay leaves and barbecue sauce. Bring to a simmer and cook for 8–10 minutes, then remove the bay leaves.
- 4. Remove the glaze from heat and place it into a storage container with a lid. Label, date and refrigerate.
Recipe Twists
Swap and substitute to make it your own.
Ingredients
Red Eye Gravy Rub
1 ½ oz.
Espresso coffee
2 oz.
Brown sugar
¾ oz.
Sea salt
10 oz.
Montreal steak seasoning (low sodium)
1 ¼ oz.
Smoked paprika
1 ½ oz.
Dark chili powder
2 tsp.
Dry mustard (Colman's)
½ oz.
Granulated garlic
1 ½ tsp.
Roasted and ground cumin (McCormick)
1 ½ tsp.
Roasted and ground coriander (McCormick)
Directions
- 1. Combine all the ingredients and blend well.
- 2. To apply, brush the protein with oil.
- 3. Coat with the rub.
- 4. If the protein pieces are small, sear in a hot skillet with oil.
- 5. Finish in a 350°F oven and cook to an internal temperature of 165°F.
- 6. Rest, slice and serve.
- 7. Place the unused Red Eye Gravy Rub in a storage container with a lid. Label, date and store in a cool, dry place.
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