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Thanksgiving turkey with a unique flavor profile.
Ingredients:
1 whole turkey (12-14 lbs), thawed and patted dry
1/2 cup Honey Ginger Balsamic
1/3 cup honey (optional, to boost sweetness)
1/4 cup Spirits & Spice Jalapeno Extra Virgin Olive Oil for a slight kick
2 tbsp butter, melted
1 tbsp fresh rosemary (chopped)
1 tbsp fresh thyme leaves
1 tsp salt
1 tsp black pepper
1 large onion, quartered
1 lemon, halved
4-5 garlic cloves, smashed
Optional: Red Hot Cinnamon Whiskey
Instructions:
Preheat oven to 325°F (165°C).
Prepare the turkey:
Remove giblets and pat turkey dry inside and out. Season the cavity with salt and pepper. Stuff cavity with onion, lemon, garlic, and some rosemary and thyme.
Make the glaze:
In a small bowl, mix the Honey Ginger Balsamic, honey, melted butter, jalapeno olive oil, rosemary, thyme, salt, and pepper.
Glaze the turkey:
Place the turkey breast side up on a rack in a roasting pan. Brush the glaze all over the turkey, including under the skin where possible for deeper flavor.
Roasting:
Roast the turkey, basting every 30-45 minutes with reserved glaze, until internal temperature in the thickest part of the thigh reaches 165°F (74°C). This should take about 3 to 4 hours depending on turkey size.
Rest and carve:
Let the turkey rest for 20-30 minutes before carving. Serve with pan drippings or extra Honey Ginger Balsamic as a sauce.
Optional Spirit-Infused Glaze Variation:
For a boozy twist, add 1/4 cup S&S Red Hot Cinnamon Honey Whiskey to the glaze. It will add warmth, subtle heat, and depth that pairs beautifully with the honey and spices.
