August 30, 2016
Maple-Bourbon Roast Turkey

Maple-Bourbon Roast Turkey

by Berkeley Wellness  |  

Want your turkey to look its best for serving? Tie the legs together before cooking. If the legs are not tied, the turkey tends to splay out and look less attractive on the carving board. Obviously, this step is completely optional. If your roasting pan doesn’t have a lid (which is important to the success of this steam-roasting method), cover the pan with a couple of layers of foil, crimping it around the edges of the pan to make a tight seal.

Serving suggestion: Make one of the following stuffings to go with the turkey, but bake it separately, not inside the bird. Try Apple & Onion Cornbread Stuffing or Sausage, Chestnut & Dried Plum Stuffing.

Makes 16 servings


1 turkey (12 to 14 pounds)

4 teaspoons salt

1 teaspoon rosemary, minced

1 teaspoon rubbed sage

1 small onion, peeled