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Jack’d Up Roasted Turkey with Bourbon Honey Glaze

  • 1 Each-12-15 Pound Whole Turkey
  • 1 ½ Cups-Kosher Salt
  • ½ Cup Brown Sugar
  • 1 Gallon-Hot Water
  • 1 Gallon-Cold Water
  • To Cool-Ice
  • 2 Cups-Mayonnaise
  • To Coat-Chef Troy’s Back Rub
  • 2 Tablespoons-Unsalted Butter
  • 2 Tablespoons-Onion-small dice
  • 1 Clove-Garlic-smashed into a paste
  • ½ Cup-Jack Daniels
  • 3 Tablespoons-Honey
  • 2 Tablespoons-Brown Sugar
  • ¼ Cup-Water 

Directions:

  1. In a large stock pot/ combine one gallon of hot water with water, sugar, honey and brown sugar.
  2. Whisk to combine until ingredients are dissolved in hot water.
  3. Add a gallon of cold water to brine and enough ice to completely cool.
  4. *Add turkey to brine and refrigerate for at least 24 hours.
  5. Remove from brine, rinse with cold water and pat dry.
  6. Preheat oven to 325 degrees.
  7. Liberally season inside of turkey with Back Rub.
  8. Brush entire turkey with mayo and season generously with Back Rub.
  9. Place in a roasting pan fitted with a rack, place in oven and roasted for 15-18 minutes per pound.
  10. For a 12 pound turkey roasted for 3 ½ to 4 hours, or until internal temperature reaches 160 degrees.
  11. To make glaze, melt butter in a sauce pan over medium heat and add onion.
  12. Cook to soften, about 3 minutes, stirring frequently and add garlic.
  13. Cook one minute, add bourbon, raise heat and reduce by half.
  14. Add honey, sugar, water and cook, stirring frequently until glaze starts to thicken.
  15. Remove from heat and set aside until ready to glaze turkey.
  16. During last hour brush on glaze every 10 minutes.
  17. Check internal temperature by inserting a meat thermometer into breast.
  18. If temperature is between 155-160 degrees remove from oven.
  19. IF temperature is below 155 degrees continue to cook checking in 10 minute intervals.
  20. Let rest for at least 30 minutes before carving.

 

*To brine a larger bird or to not use refrigerator space: line a cooler with a clean trash bag.

Add brine, bird, ice, close bag, close cooler and add ice to keep brine below 39 degrees.